Recipe by Suzanne Siegel
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.
Top Review by Carmela D.
I respectfully disagree. I baked this on Easter Sunday and the cake was very moist and one bite took me instantly back to Brooklyn. My company all asked for seconds and I had to email everyone the recipe. And yes we are all from Brooklyn. Lol
- 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
Directions See How It's Made
- 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.