Chocolate Blackout Cake Recipes

BROOKLYN BLACKOUT CAKE

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.

CHOCOLATE BLACKOUT CAKE

Steps:

• For the chocolate cake layers: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line three 8-inch round cake pans with parchment and spray with nonstick spray.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the whisk attachment and mix on high speed until light in color, about 1 minute.
• Add the eggs, 2 at a time. Mix on medium-high speed after each addition until fully incorporated.
• In a medium bowl, combine the hot water and buttermilk. Add the black cocoa and whisk until smooth.
• Add 1 cup of the cake flour to the mixture in the stand mixer and mix on low speed, scraping down the sides of the bowl with a rubber spatula as necessary, until the flour is fully incorporated.
• Pour in half of the buttermilk-cocoa mixture, and gently pulse the mixture to incorporate the liquid (or you'll end up splattering it all over your kitchen!). Repeat with 1 more cup of the cake flour and the remaining cocoa mixture. Add the remaining 1 cup cake flour and mix on low speed just until incorporated.
• Pour an equal amount of the batter between the prepared cake pans. (I weigh the pans on a kitchen scale to ensure each one has exactly the same amount.)
• Bake 2 pans on the upper rack and 1 on the lower rack, switching and rotating the pans halfway through, until a toothpick inserted in the center comes out clean, 31 to 33 minutes.
• Let the cakes cool in the pans for about 10 minutes, then run an offset spatula around the edge of each pan to help release the cake.
• Place the pans in the freezer for about 45 minutes to speed up the cooling. Once the cakes are fully cooled, carefully invert each cake onto a plate and remove the parchment.
• Use a serrated knife to level the top of each cake and place the trimmings in a small bowl. Break up the trimmings into small crumbs with a fork, cover with plastic wrap and reserve to decorate the cake.
• For the chocolate ganache frosting: While the cake layers bake and cool, place the chocolate chips in a medium heatproof bowl and set aside.
• Heat the cream in a small saucepan over medium-high heat just until it begins to bubble. Pour over the chocolate, making sure all the chocolate is submerged. Let sit for about 2 minutes, letting the heat from the cream melt the chocolate.
• Carefully stir the mixture with a rubber spatula until the ganache is silky smooth and all the chocolate is melted. (If any bits of chocolate still aren't melted, microwave the ganache for 30 seconds at a time, until the cream and chocolate are fully incorporated. Cover with plastic wrap and set aside.
• For the chocolate pudding filling: Combine the instant pudding mix and cold milk in a medium bowl. Whisk until the mixture thickens, about 1 minute. Cover with plastic wrap and set aside.
• To assemble the chocolate blackout cake: Add a dab of ganache to a greaseproof cake board to help the first cake layer to adhere. Top with 1 cake layer. Spread an even layer of ganache over the top with an offset spatula. Using a rubber spatula, spread 1/4 of the chocolate pudding over the ganache. Top with the second cake layer and repeat spreading the ganache and pudding. Finally, top with the third cake layer. Reserve the remaining pudding for decorating the cake.
• Cover the top and sides of the cake in a thin coating of ganache, then smooth with a bench scraper. Refrigerate the cake for 10 minutes or freeze for 5 minutes, until the ganache is firm to the touch.
• Cover the cake in a second, thicker coating of ganache, then smooth again with a bench scraper. If desired, use an icing comb to create ridges around the sides of the cake.
• Decorate the cake, as desired. I cover the top of the cake with some of the reserved cake crumbs and pudding then place some more crumbs around the base. I also add a ganache drip around the top for fun!

ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S

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.

CHOCOLATE BLACKOUT CAKE

Steps:

• FOR THE PUDDING:.
• Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2-4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
• FOR THE CAKE LAYERS:.
• Adjust oven rack to middle position and heat oven to 325°F Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
• Melt butter in large saucepan over medium hat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars, until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
• Divide batter evenly between pans and baker until toothpick inserted n center comes out clean, 30-35 minutes. Cool layer in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
• TO ASSEMBLE CAKE:.
• Cut each in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days).

CHOCOLATE BLACKOUT CAKE

Steps:

• Preheat oven to 350'f. Butter and flour two 10-inch round cake pans.
• Sift flour, cocoa, salt, baking soda, and baking powder into a large mixing bowl. Stir in the sugar.
• In another bowl, combine the eggs, vanilla, and beat. Mix in the dry ingredients. Add the buttermilk, melted butter, and coffee. Scrape batter into the prepared cake pans.
• Bake cakes until set, and the tester sick comes out clean( about 50 min.) Let cool in pans then invert them onto a rack.
• And enjoy.

CHOCOLATE BLACKOUT CAKE

Steps:

• For the Pudding: Melt chocolate and butter in bowl over simmering water.
• In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
• Then whisk in eggs and yolks.
• In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
• Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
• Remove from heat and strain.
• Thoroughly mix in melted chocolate.
• Cover surface with plastic.
• Cool for 1 hour then refrigerate.
• For the Cake: Preheat oven to 350.
• Spray and line with parchment 1 8-inch cake pan.
• Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
• Cream butter and sugar.
• Add eggs one at a time until incorporated.
• Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
• Alternately beat in wet and dry ingredients.
• Pour into cake pan.
• Bake until tests done.
• About 30-40 minutes.
• Cool.
• Make ganache.
• Let sit until spreadable.
• Turn cake out of pan.
• Trim top to flatten (save scraps) and slice into 3 layers.
• Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
• Spread pudding between layers, frost with ganache and coat sides with crumbs.

CHOCOLATE BLACKOUT CAKE

Steps:

• Combine sugar, cornstarch, salt, half-and-half and milk in a saucepan. Whisk over medium heat. Add chocolate and whisk 2-4 minutes until chocolate melts and edges begin to bubble.
• Remove from heat and whisk in vanilla extract. Scrape into a bowl. Press a layer of parchment paper or plastic wrap right against the surface of the pudding to prevent a skin from forming. Refrigerate at least 4 hours until cold.
• Preheat oven to 325°F Butter and flour two 9" cake pans.
• In a large bowl, whisk together flour, baking powder, baking soda and salt.
• Melt butter over medium heat. Add cocoa powder and stir well. Cook 1 minute. Remove from heat and whisk in coffee and buttermilk. Add white sugar and brown sugar and whisk until sugar is dissolved. Add eggs and vanilla and whisk well. Whisk in dry mixture, a little at a time, until fully incorporated; do not overmix.
• Divide batter evenly between the prepared cake pans. Bake in preheated oven until a toothpick comes out bearing just a couple of crumbs, 30-35 minutes. Cool in pans 15 minutes, then invert onto cooling racks and allow to cool completely.
• Divide each layer in half horizontally, making 4 equal layers. Take the "ugliest" looking layer, and crumble into a bowl, making fairly large crumbs.
• Using an offset spatula, spread 1 cup pudding over bottom layer. Top with next layer, then another 1 cup of pudding, then the last layer. Frost top and sides of cake with remaining pudding. Be sure to push pudding in between layers when frosting sides. Sprinkle top and sides with cake crumbs.