Chocolate Blackout Pudding From Scratch Recipes

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HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
2 tablespoons butter
2 teaspoons vanilla extract
OPTIONAL: Sweetened whipped cream and M&M's

Steps:

  • In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.

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.

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.

ULTIMATE CHOCOLATE PUDDING



Ultimate Chocolate Pudding image

Enjoy the chocolate in this rich pudding garnished with whipped cream - a wonderful dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 7

Number Of Ingredients 8

1 1/4 cups sugar
1/2 cup unsweetened Dutch processed baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
1/3 cup butter, cut into pieces
2 teaspoons vanilla
Whipped cream, if desired

Steps:

  • In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer.
  • Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.

Nutrition Facts : Calories 304, Carbohydrate 48 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 287 mg

CHOCOLATE PUDDING CAKE II



Chocolate Pudding Cake II image

It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.

Provided by Carol Irwin Cameron

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup packed brown sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C).
  • In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
  • Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g

PUDDING FROM SCRATCH



Pudding from Scratch image

This is a very basic pudding recipe that is made from scratch. It is very simple and delicious.

Provided by Sandra

Categories     Desserts     Custards and Pudding Recipes

Yield 4

Number Of Ingredients 5

⅓ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
1 ½ teaspoons vanilla extract

Steps:

  • In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
  • Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 29.5 g, Cholesterol 12.2 mg, Fat 3 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 208.6 mg, Sugar 24 g

HOW TO MAKE CHOCOLATE PUDDING FROM SCRATCH



How to Make Chocolate Pudding from Scratch image

How to make chocolate pudding from scratch is that old-fashioned , creamy goodness recipe you've been looking for like grandma used to make.

Provided by Kelly

Time 40m

Number Of Ingredients 7

1/2 cup sugar
3 tablespoons unsweetened organic cocoa powder
1/4 cup organic cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons room temperature butter
1 teaspoon vanilla extract

Steps:

  • In a medium-sized saucepan, stir together sugar, unsweetened cocoa powder, cornstarch, and salt.
  • Over medium heat, stir in milk. Bring the pudding mixture to a boil. Cook, stirring constantly, unil the pudding thickens enough to coat the back of a metal spoon.
  • Remove pudding from the heat. Stir in the butter and vanilla until butter dissolves.
  • Let cool. Chill in the refrigerator until serving.

Nutrition Facts : Calories 280 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 189 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHOCOLATE BLACKOUT PUDDING (FROM SCRATCH)



Chocolate Blackout Pudding (From Scratch) image

This pudding is one of the best I've ever had. It is extremely rich and decadent. On top of that, it's pretty low in fat (much healthier than what you'd buy at the store) and pretty simple to make. It comes from Didi Emmons who says: "The consistency is creamy and smooth, like that of Jell-O chocolate pudding I loved as a child, but the flavor is far superior."

Provided by sofie-a-toast

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups low-fat milk, divided
4 tablespoons cornstarch or 5 tablespoons arrowroot
1 egg yolk
1 egg
1/2 cup plus 2 tablespoons sugar
2 tablespoons good quality cocoa, preferably Dutch-processed
3 ounces unsweetened chocolate, cut into small pieces
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, cut into small pieces
2 teaspoons vanilla extract
1 tablespoon brandy (optional) or 1 tablespoon Grand Marnier (optional)
whipped cream (optional)

Steps:

  • In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well.
  • In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt.
  • Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted.
  • Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.

HOW TO MAKE CHOCOLATE PUDDING



How to Make Chocolate Pudding image

Although store-bought chocolate puddings are actually pretty decent in terms of flavor and quality, I absolutely love to make my own chocolate pudding

Categories     dessert     main dish     snack

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 Large Egg Yolks
2 tbsp. Cornstarch
2 c. Whole Milk, Divided
1/2 c. Sugar
1/4 c. Unsweetened Cocoa Powder
1/4 tsp. Salt
2 tsp. Chocolate Extract (or Vanilla Extract)

Steps:

  • In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn't form. Refrigerate for an hour or two until chilled. Serve and enjoy!

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

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