Prep 40 mins
Cook 40 mins
(Mean Chef adoptee) I have tried many versions of the famous New York blackout cake. After many trials I have settled on this one by Wayne Harley Brachman - Retro Desserts. It is awsome. Source: "Retro Desserts". Use Dark Chocolate Ganache for icing. Adopted 9/06
- 295.73 ml cake flour
- 118.29 ml unsweetened cocoa powder
- 4.92 ml baking soda
- 1.23 ml baking powder
- 2.46 ml salt
- 141.74 g unsalted butter
- 354.88 ml sugar
- 3 large eggs
- 118.29 ml buttermilk
- 4.92 ml vanilla
- 118.29 ml strong brewed coffee
- 473.18 ml dark chocolate ganache
- 113.39 g bittersweet chocolate
- 29.58 ml unsalted butter
- 29.58 ml cornstarch
- 59.14 ml unsweetened cocoa powder
- 118.29 ml sugar, divided
- 591.47 ml milk, divided
- 1 large egg
- 2 large egg yolks
- 473.18 ml dark chocolate ganache (Dark Chocolate Ganache)
- For the Pudding: Melt chocolate and butter in bowl over simmering water.
- In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
- Then whisk in eggs and yolks.
- In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
- Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
- Remove from heat and strain.
- Thoroughly mix in melted chocolate.
- Cover surface with plastic.
- Cool for 1 hour then refrigerate.
- For the Cake: Preheat oven to 350.
- Spray and line with parchment 1 8-inch cake pan.
- Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
- Cream butter and sugar.
- Add eggs one at a time until incorporated.
- Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
- Alternately beat in wet and dry ingredients.
- Pour into cake pan.
- Bake until tests done.
- About 30-40 minutes.
- Make ganache.
- Let sit until spreadable.
- Turn cake out of pan.
- Trim top to flatten (save scraps) and slice into 3 layers.
- Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
- Spread pudding between layers, frost with ganache and coat sides with crumbs.
I've made this and it's fantastic. For anyone still dreaming of Ebinger's famous blackout cake, this is it.
Considering the name, I was hoping for more chocolatier cake than this was. It was a nice cake overall, but not chocolatey enough for my family and me, sorry.
I have never had a Blackout cake before as Ebinger's not in India - but this cake I made for my b'day and many more birthdays since is a real Chocolate knockout cake. I stuck to the recipe as closely as I could and it was so well described. I did not have buttermilk in hand so I curdled 1/2 a cup of milk with a tsp of vinegar. The batter was thinner than I am normally used to and took 10 mins more to cook to perfection. I made the ganache (Mean Chef's recipe) too and the whole effect was perfect. I used r/toasted walnuts and chocolate slabs at the side to decorate. It looked so good (I've posted a pic!) and everyone said sinful after the first bite but then sin catches on fast as they came back for more. ;) Fay