Ebinger's, a lost-but-not-forgotten Brooklyn bakery, made their original version of this cake famous. Our recipe, based on the spirit of Blackout Cake, if not its exact ingredients, marries a moist chocolate layer cake with rich, pudding-like
filling and thick ganache icing — plus Ebinger's trademark cake-crumb coating.
1 cup semisweet chocolate chips
1/8 teaspoon salt
2 tablespoons sugar
1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
1 large egg, at room temperature
1 cup heavy cream
2 cups sugar
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons Cake Enhancer, Instant Clear Jel, or cornstarch
3/4 cup (2 1/4 ounces) Double Dutch Cocoa Blend, Cocoa Rouge, or Dutch-process cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon espresso powder, optional; for enhanced chocolate flavor
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water
1 1/2 cups chocolate chips or chopped semisweet or bittersweet chocolate
3/4 cup heavy cream
To make the filling: Place the chocolate chips, salt, sugar, and espresso
powder in a blender or food processor and pulse until finely ground.
Add the egg and pulse just until the mixture is smooth.
Heat the cream to just below a boil, with small bubbles forming around the
edge of the saucepan (or microwave-safe bowl).
Turn on the blender or processor, and slowly add the cream. Scrape down
the sides of the container if necessary. Add the flavoring of your choice and
pulse to blend.
Pour the pudding into a shallow bowl, and refrigerate it until chilled and
thickened, 2 hours to overnight.
Heat the oven to 350 degrees F. Lightly grease two 8 x 2-inch round cake
pans. Line them with 8-inch parchment circles, if desired, and grease the parchment;
this step will ensure your cake's crumble-free turnout from the pan.
To make the cake: Whisk together the dry ingredients.
Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping
the bottom and sides of the bowl.
Stir in the water; the batter will be thin.
Pour the batter into the two prepared pans.
Bake the cakes for 35 to 45 minutes, or until a wooden pick inserted into
the center comes out clean.
Remove the cakes from the oven. Cool them for 15 minutes, then turn them
out of the pans to cool completely on a rack.
To make the icing: Combine the cream and chocolate in a microwave-safe bowl
or in a saucepan. Heat until the cream is steaming and showing small bubbles
around the edge.
Remove the chocolate/cream from the microwave or burner, and stir until
the chocolate is melted and the mixture becomes completely smooth, with no lighter
areas remaining visible.
Refrigerate the ganache for 30 minutes. Beat the chilled icing briefly,
until it thickens a bit and becomes spreadable.
To assemble the cake: Cut the domed tops off both cake layers; these will
become your crumb coating.
Place one layer on a serving plate. For best presentation, lay strips of
parchment around the edge of the plate before laying the cake on top; these
will catch the inevitable icing drips, and can be removed once you're done
icing the cake.
Top the cake with the filling, spreading it evenly to the edges.
Center the second layer of cake atop the filling.
Spread the icing over the top and onto the sides of the cake.
Crumble the reserved cake, and gently press it onto the top and sides of
the assembled cake.
Serve immediately, or within a couple of hours. For longer storage, refrigerate.
Prep: 30 to 45 min | Baking time: 35 to 45 min | Yield: 1 cake, about 12 servings
This cake is best served the same day it's made, or within 24 hours.
Freeze, well-wrapped, for longer storage. You may also choose to freeze individual
slices — for those times when you HAVE to have a piece of chocolate cake!
Nutrition information: Serving Size: 1 piece (195g) Servings Per Batch: 12
Amount Per Serving: Calories: 650 Calories from Fat: 360 Total Fat: 40g Saturated
Fat: 16g Trans Fat: 1g