This chocolate blackout cake is a recreation of the famous cake from Ebinger's bakery in Brooklyn.
Ingredients:
For the Pudding:
- 1ยผcupsgranulated sugar
- ยผcupcornstarch
- ยฝteaspoonsalt
- 2cupshalf-and-half
- 1cupwhole milk
- 6ouncesunsweetened chocolate(finely chopped)
- 2teaspoonsvanilla extract
For the Cake:
- ยฝcupunsalted butter
- 1ยฝcupsall-purpose flour
- 2teaspoonsbaking powder
- ยฝteaspoonbaking soda
- ยฝteaspoonsalt
- ยพcupDutch-processed cocoa powder
- 1cupbrewed coffee
- 1cupbuttermilk
- 1cupgranulated sugar
- 1cuplight brown sugar
- 2eggs
- 1teaspoonvanilla extract
Directions:
- 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.
- Make the Cake: Preheat the oven to 325 degrees F. Grease and flour two 8-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- 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.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Cool in the pans for 15 minutes, then invert onto a wire rack to cool completely, at least 1 hour.
- Assemble the Cake: Cut each cake in half horizontally so that you have four layers. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on a serving platter or plate. Spread 1 cup of the pudding over the cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread the remaining pudding evenly over the top and sides of the cake. Sprinkle the cake crumbs evenly over the top and sides of the cake, pressing lightly to adhere. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.
Recipe Notes:
Note: You cannot taste the coffee in this cake - it is used to enhance the chocolate flavor. If you cannot use coffee, you can substitute water, but be advised that it will alter the flavor of the cake. Nutritional values are based on one serving
Nutrition:
Calories: 629kcal
Fat: 27g
Saturated fat: 16g
Cholesterol: 80mg
Sodium: 370mg
Potassium: 520mg
Carbohydrates: 97g
Fiber: 5g
Sugar: 69g
Protein: 9g
Vitamin A: 580%
Vitamin C: 0.4%
Calcium: 195%
Iron: 5.1%
hi,
yesterday i tried it came out well.thanku
I made this cake today. Wow! It is very moist and delicious. I made sure the pudding was already thick when I took it off the heat. I refrigerated the pudding overnight and did the cake layers today. Totally fantastic! Thanks Cooks Country and Brown Eyed Baker!
Hi,
Thanks for the recipe, I plan to bake it over the week, but I need to stretch the baking for two days.
Is it possible to bake the cake on one day, and add the pudding only a day after?
If so, where can I meanwhile keep the cake so it will not dry?
Hi Dan, Yes, you can split it up into a couple of days. I would wrap the cake in a double layer of plastic wrap and keep at room temperature.
Made this staying true to the recipe. Turned out amazing! Everyone loved it. The cake itself was very moist. And the buttermilk adds a nice tang. Don’t get impatient when you’re making the pudding – give it time. I thought for sure I was going to be left with a pot of chocolate soup – but all of a sudden it thickened up into gorgeous pudding. Thanks for the recipe; it’s a keeper.
What is half-and-half???
It is an American product that is essentially 50% whole milk, 50% heavy cream.