All-Chocolate Blackout Cake from Ebinger's

Recipe by Mirj2338
READY IN: 1hr 15mins




  • Preheat the oven to 375 degrees F.
  • Butter and lightly flour two 8-inch round cake pans.
  • Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
  • Combine the chocolate and milk in a small saucepan over medium heat.
  • Stir frequently until the chocolate melts, about 3 minutes.
  • Remove from heat.
  • Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
  • Whisk the cocoa mixture into the milk mixture.
  • Return the pan to medium heat an stir for 1 minute.
  • Remove and set aside to cool until tepid.
  • In the bowl of a mixer, cream the butter and sugar together.
  • Beat in the egg yolks, one at a time, and add the vanilla.
  • Slowly stir in the chocolate mixture.
  • Combine the flour, baking powder, baking soda and salt.
  • Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
  • Fold until just mixed.
  • In another bowl, whisk the egg whites until soft peaks form.
  • Using a rubber spatula, gently fold the egg whites into the batter.
  • Divide the batter between the prepared pans.
  • Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
  • Cool the cakes in the pans on a rack for 15 minutes.
  • Gently remove the cakes from the pans and continue to cool.
  • While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
  • Stir in the sugar and chocolate.
  • Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
  • Boil for 1 minute.
  • Remove the pan from the heat and whisk in the vanilla and butter.
  • Transfer the mixture to a bowl, cover, and refrigerate until cool.
  • Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
  • Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
  • Return the top to the hat, if necessary, to melt the butter.
  • Whisk in the hot water all at once and whisk until smooth.
  • Whisk in the corn syrup and vanilla.
  • Cover and refrigerate for up to 15 minutes prior to using.
  • Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
  • Set 1 layer aside.
  • Place 1 layer on a cake round or plate.
  • Generously swath the layer with 1/3 of the filling.
  • Add the second layer and repeat.
  • Set the third layer on top.
  • Quickly apply a layer of frosting to the top and the sides of the cake.
  • Refrigerate for 10 minutes.
  • Meanwhile, crumble the remaining cake layer.
  • Apply the remaining frosting to the cake.
  • Sprinkle it liberally with the cake crumbs.
  • Serve the cake within 24 hours, store in a cool place.
  • Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
  • For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.