I don't remember where I got this recipe, but it is supposed to be the original Ebinger's recipe that I remember from my Brooklyn childhood.
- 3⁄4 cup unsweetened cocoa powder
- 1 cup milk
- 4 ounces butter, unsalted,at room temperature
- 1⁄4 cup vegetable shortening
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 1⁄4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2⁄3 cup sugar
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 1⁄2 cups milk
- 3 ounces unsweetened chocolate, chopped
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 4 ounces butter
- 1⁄8 teaspoon vanilla extract
- 3 eggs
- 3 cups confectioners' sugar
- Preheat oven to 350 degrees.
- Grease and flour 2-9" cake pans.
- Make the cake:.
- Stir the cocoa with with some of the milk to form a paste.
- Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
- Set aside.
- In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
- Beat for one minute, or until the mixture is fluffy.
- Sift together the flour, baking powder, baking powder and salt.
- Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
- Beat only until the dry ingredients are absorbed.
- Divide the batter between the 2 cake pans, and smooth with a spatula.
- Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
- Do not overbake!
- Cool on wire racks for 10 minutes, then carefully invert onto racks.
- Turn right-side up and let cool completely.
- Make the pudding:.
- Combine sugar, cornstarch and salt in a small, heavy saucepan.
- Gradually add the milk, mixing thoroughly with a whisk.
- Add the chocolate.
- Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
- Remove from heat and stir in the vanilla.
- Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
- Make the frosting:.
- Melt the chocolate in the top of a double boiler.
- Remove from heat and cool slightly.
- In a medium bowl beat the butter, vanilla and eggs until well blended.
- The mixture will not blend completely- Don't worry!
- Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
- Beat in the melted chocolately.
- Chill the frosting while assmebling the rest of the cake, about 15 minutes.
- Using a serrated knife, cut each cake layer in half horizontally.
- Place one of the layers in the bowl of a food processor and pulse to make crumbs.
- Set Aside.
- Sandwich the remaining 3 layers with the chocolate pudding filling.
- I work on a cardboard cake circle, or the bottom of a springform pan.
- Frost the top and sides of the cake with the chocolate frosting.
- Working over a baking sheet, hold the cake in the palm of your hand.
- Using your other hand, press the cake crumbs all over the top and sides of the cake.
- Pick up any crumbs that drop, and press them back on.
Rating is for cake only. Absolutely delicious cake. Cake was very fine textured, springy too. I creamed the butter and shortening first before adding the sugar, mixing until light and fluffy, and the added the egg 1 by 1, and follwed the rest of instructions. Next time, I will try making this cake with the pudding recipe. Cake was not overly sweet, just right, actually, but you need lots of pudding filling to make it extra special. Tastes better chilled. Thank you for posting. Will be a regular in our home.