Blackoutcake Recipes

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BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to make my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the cake enough time to cool or the end results will be disappointing. -Donna Bardocz, Howell, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 26

PUDDING:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
CAKE:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
3/4 cup Dutch-processed cocoa
1 cup sugar
1 cup packed brown sugar
1 cup buttermilk
1 cup strong brewed coffee
1 teaspoon vanilla extract
2 large eggs
FROSTING:
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
1/3 cup hot water
2 teaspoons light corn syrup
2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined., Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable., Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake., Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.

Nutrition Facts : Calories 609 calories, Fat 30g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 353mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 7g fiber), Protein 9g protein.

ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S



All-Chocolate Blackout Cake from Ebinger's image

New Yorkers (especially Brooklynites) will wax nostaligic over this intensely chocolate cake. I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it!

Provided by Mirj2338

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 29

1/2 cup unsweetened dutch cocoa powder
2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
1 cup sweet butter, slightly softened
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened dutch cocoa powder
1 3/4 teaspoons unsweetened dutch cocoa powder
2 cups boiling water
3/4 cup sugar
1 tablespoon sugar
1/2 teaspoon sugar
1 ounce bittersweet chocolate, chopped
2 tablespoons cornstarch, dissolved in
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons sweet butter
12 ounces semisweet chocolate, chopped
12 tablespoons sweet butter
1/2 cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract

Steps:

  • 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.

BLACKOUT CAKE



Blackout Cake image

This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger's, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, "The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants," that this version got the thumbs-up from "a panel of twelve Ebingerites." That's enough for us.

Provided by The New York Times

Categories     cakes, dessert

Time 3h

Yield 1 cake

Number Of Ingredients 26

1/2 cup unsweetened Dutch-process cocoa
1/4 cup boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
2 cups sugar
2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
4 eggs, separated
2 teaspoons vanilla
2 cups flour, plus 1 tablespoon for the cake pans
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons unsweetened Dutch-process cocoa
2 cups boiling water
3/4 cup plus 1 tablespoon sugar
1 ounce bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla

Steps:

  • Heat the oven to 375 degrees.
  • To 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 saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
  • In the bowl of a mixer, cream the sugar and butter 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, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
  • Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool 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. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
  • Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
  • Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
  • Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
  • Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

BLACK OUT CAKE FROM THE FIFTIES



Black Out Cake from the Fifties image

Moist and delicious cake from the 1950's. Chocolaty cake filled with pudding, frosted , and covered with cake crumbs.

Provided by Sherry Lewis

Categories     Desserts     Chocolate Dessert Recipes

Time 1h10m

Yield 14

Number Of Ingredients 22

⅓ cup unsweetened cocoa powder
1 cup milk
2 ¼ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
¼ cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
⅔ cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
½ cup unsalted butter
1 ½ teaspoons vanilla extract
3 eggs
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. Set aside. In a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.
  • In a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes, then carefully invert them onto the racks and cool completely.
  • To make the filling: In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt. In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes. Remove from the heat, and stir in 1 teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.
  • To make the frosting: In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.
  • To assemble the cake: Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 89.6 g, Cholesterol 121 mg, Fat 28.2 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 16 g, Sodium 294.3 mg, Sugar 65.8 g

BLACKOUT CAKE



Blackout Cake image

The Blackout Cake was the creation of Ebinger's, a famous New York-based neighborhood bakery chain. An indecently rich, dark tower of chocolate, this cake has become something of a Holy Grail for many bakers. Cult-like fans went through Blackout withdrawal when the bakeries closed down and The Cake disappeared. Many have tried to rec-reate this cake; I feel this version comes close. It is a multi-stepped process (remember, this was a bakery specialty) but it can easily be broken down into components.

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 26

1 1/2 cups milk
1/3 cup sugar
1/4 teaspoon kosher salt
2 tablespoons cocoa (preferably Dutch processed)
1 tablespoon plus 1 teaspoon cornstarch
1 egg
1 egg yolk
4 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons butter, at room temperature
1 1/2 cups plus 1 1/2 tablespoons all-purpose flour
3/4 cup cocoa (preferable Dutch processed)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 eggs
2 cups sugar
1/2 cup vegetable oil
1 cup buttermilk
1 cup brewed coffee, at room temperature
1 teaspoon vanilla extract
8 ounces semi sweet chocolate
2 1/2 tablespoons butter
1/4 cup hot brewed coffee
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
3 dozen chocolate wafer cookies

Steps:

  • To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil.
  • In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble.
  • Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.
  • To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.
  • Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve.
  • In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.
  • Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.
  • When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer.
  • To make the Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake.
  • In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake.
  • Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving.

BROOKLYN BLACKOUT CAKE



Brooklyn blackout cake image

This rich, dark sponge is filled and coated with a thick chocolate custard, then finished with crumbled cake - best eaten chilled

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Yield Cuts into 12 slices

Number Of Ingredients 17

140g unsalted butter , plus extra for greasing
100ml vegetable oil
140g buttermilk
100ml coffee , made with 1 tsp espresso powder
2 large eggs , at room temperature
1 tsp vanilla extract
250g light muscovado sugar
250g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
50g cocoa powder
250g golden caster sugar
500ml full-fat milk
140g chocolate , 85% cocoa solids, broken into cubes
50g cornflour
2 tsp espresso powder
2 tsp vanilla extract

Steps:

  • Make the custard first as it needs to chill. Put all the ingredients, except the vanilla, in a large pan and bring gently to the boil, whisking all the time, until the chocolate has melted and you have a silky, thick custard. It will take 5-7 mins from cold. Stir in the vanilla and a generous pinch of salt, then scrape the custard into a wide, shallow bowl. Cover the surface with cling film, cool, then chill for at least 3 hrs or until cold and set.
  • Heat oven to 180C/160C fan/gas 4. Grease then line the bases of 2 x 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the oil, buttermilk, coffee and eggs. In a large bowl, whisk the dry ingredients togetherplus 1/4 tsp salt (saves sifting) and squish any resistant lumps of sugar with your fingers. Tip in the wet ingredients and whisk until smooth.
  • Divide the batter between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins, then transfer to a rack to cool completely, parchment-side down.
  • Remove the parchment linings from the cakes. If the cakes are domed, trim them flat. Now cut each cake across the middle using a large serrated knife. Put your least successful layer and any trimmings into a processor and pulse it to crumbs. Tip into a large bowl.
  • Sit one layer on a cake plate and spread it with a quarter of the custard. Sandwich the next layer on top, add another quarter of the custard, then top with the final layer of cake. Spoon the remaining custard on top of the cake, then spread it around the top and down the sides until smooth. Chill for 15 mins to firm up the custard again.
  • Hold the cake over the bowl containing the crumbs, then sprinkle and gently press a layer of crumbs all over the cake. Brush any excess from the plate. You'll have some crumbs left. Chill for 2 hrs, or longer, before serving, and eat it cold. Can be made up to 2 days ahead. The cake gets fudgier and more enticing the longer you leave it.

Nutrition Facts : Calories 548 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

BLACKOUT CHOCOLATE CAKE



Blackout Chocolate Cake image

The Blackout Cake to end all other chocolate cakes. AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting.

Provided by Sarah | Broma Bakery

Time 1h30m

Number Of Ingredients 17

1 3/4 cups sugar
3/4 cups dark cocoa powder
2 cups flour
1 1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable oil
3 large eggs
1 cup buttermilk
1/2 cup strongly brewed coffee
1 3/4 cups salted butter, room temperature
1/2 cup cream cheese, room temperature
1 1/2 cups cocoa powder
5 cups powdered sugar
1/2 cup strongly brewed coffee
1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
  • In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, and buttermilk.
  • Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  • Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
  • To make the frosting, place butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
  • Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!

EBINGER'S BLACKOUT CAKE



Ebinger's Blackout Cake image

The legend, the recipe. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972.

Provided by Katie Workman

Categories     Dessert

Time 2h40m

Number Of Ingredients 25

½ cup unsweetened Dutch-process cocoa powder
2 tablespoons boiling water
2 ounces unsweetened chocolate (chopped)
¾ cup milk
1 cup (2 sticks) unsalted butter, softened slightly
2 cups sugar
4 large eggs (separated)
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon plus 1 ¾ teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
¾ cup plus ½ teaspoon sugar
1 ounce bittersweet chocolate (chopped)
2 tablespoons cornstarch dissolved in 1 tablespoon cold water
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
12 ounces semisweet chocolate (chopped)
12 tablespoons (1 ½ sticks) unsalted butter
½ cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 375°F degrees. 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 chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts, about three minutes. Remove from the 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 and stir for one 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 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 in until just mixed.
  • In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter.
  • Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool the cakes in the pans on 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 one minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool and thick.
  • 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, one tablespoon at a time. Return the top to the heat, 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 about 45 minutes until it reaches a spreadable consistency.
  • Assemble the cake: use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with one-half of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a thin layer of frosting to the top and 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. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 763.43 kcal, Carbohydrate 85.45 g, Protein 8.05 g, Fat 45.48 g, SaturatedFat 27.5 g, Cholesterol 133.72 mg, Sodium 375.09 mg, Fiber 5.13 g, Sugar 59.7 g, ServingSize 1 serving

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

Provided by Food Network

Categories     dessert

Time 55m

Number Of Ingredients 19

8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole, 2 percent fat, or 1 percent fat milk
Custard, recipe follows
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 375 degrees.
  • Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
  • To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
  • Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.

More about "blackoutcake recipes"

BLACKOUT CHOCOLATE CAKE RECIPE | BON APPéTIT
blackout-chocolate-cake-recipe-bon-apptit image
2017-10-12 Whisk cocoa powder and cornstarch in a large saucepan. Whisk in cream until smooth and no lumps remain. Add egg yolks, milk, brown sugar, and salt; whisk …
From bonappetit.com
Estimated Reading Time 4 mins
  • Arrange a rack in center of oven; preheat to 350°. Line two 8x2"-deep round cake pans with parchment paper. Grease with butter, then dust with cocoa powder, tapping out excess.
  • Sift flour, baking soda, baking powder, and remaining ¾ cup cocoa powder into a medium bowl, then whisk to combine. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla, salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.
  • Divide batter between prepared pans. Bake cake until a tester inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan. Invert onto a plate, then invert again.


BLACKOUT CAKE | RICARDO
blackout-cake-ricardo image
Add eggs and 125 ml (½ cup) of milk and beat with a whisk until smooth. Stir in remaining milk and cream. Bring to a boil, stirring and scraping the bottom of the pan. Simmer for …
From ricardocuisine.com
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans. Line the bottom with parchment paper.
  • Beat chocolate pastry cream with an electric mixer for about 1 minute or until it slightly thickens. Spoon 375 ml (1 ½ cups) of chocolate pastry cream into a pastry bag fitted with a star tip.


BLACKOUT CAKE IS QUITE POSSIBLY THE MOST …
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2017-10-12 Blackout drill notifications were posted all over the borough and the name Brooklyn Blackout Cake took hold. When the bakery closed in 1972, Ebingerists …
From bonappetit.com
Estimated Reading Time 4 mins


SHIRL’S BROOKLYN BLACKOUT CAKE – SHIRLGARD
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A Blackout Cake is known for it's filling of chocolate pudding. Shirl's Brooklyn Blackout Cake has four main components: Devil's Food Sheet Cake, Old-Fashioned Chocolate Pudding for the filling, Bittersweet Chocolate Glaze for the icing on the cake, and fine …
From shirlgard.com


ANNA OLSON'S BEST CHOCOLATE RECIPES FOR 2021 …
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2021-01-28 When you're craving something delicious and decadent, Anna Olson, host of the new show Great Chocolate Showdown , is the baker to turn to. Her indulgent desserts are just what you need to satisfy even your deepest chocolate desires. From silky tarte au chocolat to dark and delicious devil's food cake, delight your sweet tooth with these tasty chocolate recipes.
From foodnetwork.ca


CHOCOLATE BLACKOUT CAKE - BROWN EYED BAKER
2015-10-13 Blackout cake was the signature dessert of Ebinger’s bakery, which operated in Brooklyn, New York from 1898 until 1972… any cake that was popular for that long is a must-eat in my book! …
From browneyedbaker.com
Estimated Reading Time 4 mins
  • Make the Pudding: In a large saucepan, whisk together the sugar, cornstarch, salt, half-and-half, and milk. Set the pan over medium heat. Add the chocolate and whisk constantly until the chocolate is completely melted and the mixture begins to thicken, look glossy and large bubbles break on the surface. Remove from the heat and whisk in the vanilla. Transfer the pudding to a large bowl and press plastic wrap directly on the surface of the pudding. Refrigerate at least 4 hours, or up to 1 day.
  • Melt the butter in a large saucepan over medium heat. Stir in the cocoa and cook until fragrant, about 1 minute. Remove from the heat, and whisk in the coffee, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in flour mixture.


CHOCOLATE BLACKOUT CAKE - LIFE MADE SIMPLE
2017-02-20 Preheat oven to 350 degrees. Generously spray or butter/flour three 9-inch cake rounds. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a …
From lifemadesimplebakes.com
Estimated Reading Time 5 mins
  • Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, sour cream, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth, about a minute.


CHOCOLATE FUDGE "BLACKOUT" CAKE | KING ARTHUR BAKING
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. Prep. 30 mins. Bake. 35 to 45 mins. Total. 3 hrs 35 mins. Yield. one 8" two-layer cake. Save Recipe…
From kingarthurbaking.com
  • 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 everything is well combined; the mixture may start to form a cohesive mass., Heat the cream in a bowl in the microwave, or in a pan set over medium-high heat.
  • Heat until the cream’s just short of a full rolling boil; it should be bubbling vigorously around the edges, with larger bubbles rippling across the interior.


ALL CHOCOLATE BLACKOUT CAKE RECIPE
1996-01-28 Preheat oven to 375, prepare 2 8" pans (grease & flour). Make the cake: Place cocoa in bowl and whisk in boiling water to form a paste.. Combine chocolate and milk in small saucepan over medium heat. Stir frequently until chocolate melts. Remove from heat, whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
From recipeland.com
Servings 10
Calories 822 per serving
Total Time 2 hrs


BEFORE YOU BAKE BROOKLYN'S LEGENDARY CAKE, HEED A ... …
2014-03-27 When a recipe for Ebinger's Blackout Cake surfaced long after the bakery's demise, Katie Workman knew it was just the thing to make her grandfather. Little did …
From npr.org
Estimated Reading Time 6 mins


CHOCOLATE BLACKOUT CAKE RECIPES | FOOD NETWORK CANADA
2021-09-04 Chocolate Blackout Cake. serves 0; Anna Olson Fresh with Anna Olson. Print Recipe. This cake, once assembled, has 6 cake layers, which means I like to use a LOT of frosting! This frosting recipe freezes well, if there happens to be any extra. Makes 1 8-inch chocolate cake that will serve 12 to 16 people. 700 Ratings. Directions for: Chocolate Blackout Cake Ingredients Cake. 2 ½ cup all ...
From foodnetwork.ca
3/5 (700)
Total Time 1 min


CLEO COYLE RECIPES.COM: WHAT IS A TRUE BROOKLYN …
The original Brooklyn Blackout Cake was invented and sold by a chain of Brooklyn bakeries called Ebinger's, a beloved institution that no longer exists. When Ebinger's did exist (between 1894 and 1972), generations of Brooklynites grew up on their specialties, including Crumb Buns, Lemon Cupcakes, and the Othello, but none of those treats became more famous than the Blackout Cake.
From cleocoylerecipes.com
Estimated Reading Time 7 mins


BROOKLYN BLACKOUT CAKE - BAKE FROM SCRATCH
2020-06-07 Our pudding-filled take on the blackout cake gets an aromatic boost from freshly brewed coffee in the batter and espresso in the fudgy Whipped Chocolate Frosting. Otherwise, it’s a true-blue tribute to the dark, crumb-covered original that launched a thousand other sweet reproductions. Save Recipe Print Brooklyn Blackout Cake Makes 1 (8-inch) cake Ingredients ½ cup […]
From bakefromscratch.com
Estimated Reading Time 2 mins


OVENLY — BROOKLYN BLACKOUT RECIPE
1 teaspoon vanilla extract. ¾ teaspoon sea salt. Directions. In a small bowl, whisk together ¼ cup milk and cornstarch until smooth. Set aside. In a medium saucepan, combine the remaining 1¾ cups milk, sugar, chocolate, cocoa powder, vanilla, and salt. Heat over medium-low heat, whisking, until chocolate is …
From oven.ly


BROOKLYN BLACKOUT CAKE - GLUTEN FREE DESSERTS BY LANE ...
2021-08-09 The recipe for the chocolate pudding was from NYT’s Blackout Cake Recipe. The chocolate frosting was adapted from Martha Stewart’s Ultimate Chocolate Frosting. Filed Under: Cakes and Cupcakes, Dessert, Gluten-Free, Recipes. Previous Post: « Honey Graham Ice Cream. Next Post: Chocolate Chip Banana Cake » Reader Interactions. Comments. John. August 27, 2021 at 7:09 pm. …
From laneandgreyfare.com


ENTENMANNS BLACKOUT CAKE COPYCAT RECIPES
Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended.
From tfrecipes.com


BROOKLYN BLACKOUT CAKE (EBINGER'S RECIPE) - YOUTUBE
Serves 10-12Let’s start with the cake:1/2 cup unsweetened Dutch-process cocoa powder2 tablespoons boiling water2 ounces unsweetened chocolate, chopped3/4 cup...
From youtube.com


BLACKOUTCAKE RECIPES
Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. …
From tfrecipes.com


HOW TO MAKE RICK'S CHOCOLATE BLACKOUT CAKE: BON …
Today, I'm making Rick Martinez's recipe for Chocolate Blackout Cake developed in the Bon Appétit Test Kitchen. This rich chocolate layer cake is covered in ...
From youtube.com


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