Ebinger’s Blackout Cake used to have an avid following among Brooklyn people, but unfortunately, Ebinger’s bakery gone due to bankruptcy in 1972. If you’re looking for an easy Blackout Cake recipe to create at home, then you’ve come to the right place.
Here is a simple recipe of Ebinger’s Blackout Cake to follow.
- 6 oz. unsweetened chocolate, chopped
- 1 cup whole milk
- 2 cups half-and-half
- ¼ cup cornstarch
- 1¼ cups granulated sugar
- 2 tsps. vanilla extract
- ½ tsp. salt
- 1½ cups plain flour
- ¾ cup Dutch process cocoa powder
- 1 egg
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup brewed coffee
- 1 cup buttermilk
- ½ cup unsalted butter
- 2 tsps. baking powder
- ½ tsp. salt
- ½ tsp. baking soda
- 1 tsp. vanilla extract
- To make the pudding, whisk sugar, milk, half-and-half, cornstarch, and salt in a large saucepan on medium heat. Combine chocolate while continuing to whisk until it is melted and the mixture starts to thicken. Lift off from the heat, then add and whisk in the vanilla. Pour the pudding in a bowl and cover it with tight-pressed plastic wrap before refrigerating it from 4 hours – 1 day.
- To make the cake, prepare your oven by preheating it to 325ºF. Get two 8” cake pans ready by greasing and flouring them.
- Whisk flour, baking soda, baking powder, and salt in a bowl.
- Using a large saucepan, melt the butter on medium heat. Stir the cocoa well for around a minute, then lift it off and combine it with the sugars, buttermilk, and coffee. Whisk them together, then add vanilla and eggs, before whisking them together with the flour mixture.
- Distribute the batter into two even parts over the pans. Bake for 30 – 35 minutes and check if it’s done by inserting a toothpick. Let it cool down for about 15 minutes before putting it back to cool down for 1 hour in a wire rack.
- To put together the cake, create four layers of cake by cutting both cakes horizontally in a half. Crush one of the layers into medium crushes before setting it aside. Set one layer of cake on a plate or serving platter, and cover it one 1 cup of pudding, then put another cake layer on top of it. Repeat this until all cake layers are used. Cover the layered cake with the rest of the pudding evenly then dash in the cake crumbs on the top and the sides evenly. Put it inside refrigerator for minimum an hour before serving.
You can store this cake up to a couple of days. Serve the Ebinger’s Blackout Cake with whipped cream or vanilla ice cream to add richness of flavor.