BLACKOUT CAKE
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
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.
ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S
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
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
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
- Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth. Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour.
- Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently.
- Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
EBINGER'S BLACKOUT CAKE
I don't remember where I got this recipe, but it is supposed to be the original Ebinger's recipe that I remember from my Brooklyn childhood.
Provided by Suzanne Siegel
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 2-9" cake pans.
- Make the cake:.
- Stir the cocoa with with some of the milk to form a paste.
- Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
- Set aside.
- In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
- Beat for one minute, or until the mixture is fluffy.
- Sift together the flour, baking powder, baking powder and salt.
- Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
- Beat only until the dry ingredients are absorbed.
- Divide the batter between the 2 cake pans, and smooth with a spatula.
- Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
- Do not overbake!
- Cool on wire racks for 10 minutes, then carefully invert onto racks.
- Turn right-side up and let cool completely.
- Make the pudding:.
- Combine sugar, cornstarch and salt in a small, heavy saucepan.
- Gradually add the milk, mixing thoroughly with a whisk.
- Add the chocolate.
- Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
- Remove from heat and stir in the vanilla.
- Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
- Cool.
- Make the frosting:.
- Melt the chocolate in the top of a double boiler.
- Remove from heat and cool slightly.
- In a medium bowl beat the butter, vanilla and eggs until well blended.
- The mixture will not blend completely- Don't worry!
- Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
- Beat in the melted chocolately.
- Chill the frosting while assmebling the rest of the cake, about 15 minutes.
- Assembly:.
- Using a serrated knife, cut each cake layer in half horizontally.
- Place one of the layers in the bowl of a food processor and pulse to make crumbs.
- Set Aside.
- Sandwich the remaining 3 layers with the chocolate pudding filling.
- I work on a cardboard cake circle, or the bottom of a springform pan.
- Frost the top and sides of the cake with the chocolate frosting.
- Working over a baking sheet, hold the cake in the palm of your hand.
- Using your other hand, press the cake crumbs all over the top and sides of the cake.
- Pick up any crumbs that drop, and press them back on.
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- 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.
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- In a medium saucepan, heat the cocoa powder, hot water, sugar, and chocolate over low heat, stirring constantly until the cocoa powder dissolves and the chocolate melts. Add the dissolved cornstarch and the salt, increase the heat to medium-high, and boil gently for 1 minute, stirring constantly, especially where the sides and bottom of the pan meet.
- Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Butter the bottom and sides of two 9-in round cake pans with 1 3/4- to 2-inch sides. Line the bottoms with parchment paper and butter the paper.
- Place the chocolate and butter in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolate and butter are melted and smooth. Remove from the heat and set aside to cool slightly. Check with your fingertips that the temperature of the lukewarm water feels similar to that of the chocolate. (It should be 88°F to 90°F (31°C to 32°C) when measured with an instant-read thermometer.)
- Invert a serving plate on top of one of the cake layers and turn it so the cake is top up. Tuck a strip of wax paper under the edge of the cake all the way around to keep the plate clean. Use a long serrated knife, cut the cake layer horizontally into two even layers, leaving the layers in place. Carefully slip the removable bottom of a tart pan or spring-form pan between the layers, lift the top layer, and set aside. Use a thin metal spatula to spread about half of the cold filling over the bottom half of the cake layer, leaving a 1/2-inch plain edge around. Carefully slide the top half of the cake layer on top of the filling, centering it over the bottom layer. Spread the remaining filling over the top.
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