Chocolate Blackout Cake
User Reviews
4.6
48 reviews
Excellent
Chocolate Blackout Cake
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This chocolate blackout cake is a recreation of the famous cake from Ebinger's bakery in Brooklyn.
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Ingredients
For the Pudding:
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 cups half-and-half
- 1 cup milk whole
- 6 ounces unsweetened chocolate finely chopped
- 2 teaspoons vanilla extract
For the Cake:
- ½ cup butter unsalted
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cocoa powder Dutch-processed
- 1 cup brewed coffee
- 1 cup buttermilk
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 egg
- 1 teaspoon vanilla extract
Instructions
- 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.
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.
- Note
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
629kcal
(31%)
Carbohydrates
97g
(32%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
80mg
(27%)
Sodium
370mg
(15%)
Potassium
520mg
(11%)
Fiber
5g
(20%)
Sugar
69g
(138%)
Vitamin A
580IU
(12%)
Vitamin C
0.4mg
(0%)
Calcium
195mg
(20%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 97g | 32% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 80mg | 27% |
| Sodium | 370mg | 15% |
| Potassium | 520mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 69g | 138% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 195mg | 20% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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