Prep 45 mins
Cook 35 mins
From King Arthur Flour web site: Ebinger's, a lost-but-not-forgotten Brooklyn bakery, made their original version of this cake famous. Our recipe, based on the spirit of Blackout Cake if not its exact ingredients, marries a moist chocolate layer cake with rich, pudding-like filling and thick ganache icing — plus Ebinger's trademark cake-crumb coating.
- 1 cup semi-sweet chocolate chips
- 1⁄8 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 teaspoon espresso powder, for enhanced chocolate flavor (optional)
- 1 large egg, at room temperature
- 1 cup heavy cream
- 2 cups sugar
- 2 cups king arthur unbleached all-purpose flour
- 2 tablespoons cake enhancer instant Clear Jel or 2 tablespoons cornstarch
- 3⁄4 cup double dutch dark cocoa or 3⁄4 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder, for enhanced chocolate flavor (optional)
- 4 large eggs
- 3⁄4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1⁄4 cups water
- 1 1⁄2 cups chocolate chips or 1 1⁄2 cups chopped semisweet chocolate
- 3⁄4 cup heavy cream
- To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
- Add the egg and pulse just until the mixture is smooth.
- Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
- Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
- Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.
- Preheat the oven to 350°F Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment; this step will ensure your cake's crumble-free turnout from the pan.
- To make the cake: Whisk together the dry ingredients.
- Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.
- Stir in the water; the batter will be thin.
- Pour the batter into the two prepared pans.
- Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.
- To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.
- Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.
- Refrigerate the icing for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.
- To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.
- Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you're done icing the cake.
- Top the cake with the filling, spreading it evenly to the edges.
- Center the second layer of cake atop the filling.
- Spread the icing over the top and onto the sides of the cake.
- Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.
- Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices — for those times when you HAVE to have a piece of chocolate cake!