CHOCOLATE BLACKOUT CAKE
From "Cook's Country by America's Test Kitchen," episode 101 "Forgotten Cakes." This is their version of the original Blackout Cake, made at the sadly now-closed Ebinger's Bakery in Brooklyn, NY.
Provided by DrGaellon
Categories Dessert
Time 5h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Combine sugar, cornstarch, salt, half-and-half and milk in a saucepan. Whisk over medium heat. Add chocolate and whisk 2-4 minutes until chocolate melts and edges begin to bubble.
- Remove from heat and whisk in vanilla extract. Scrape into a bowl. Press a layer of parchment paper or plastic wrap right against the surface of the pudding to prevent a skin from forming. Refrigerate at least 4 hours until cold.
- Preheat oven to 325°F Butter and flour two 9" cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- Melt butter over medium heat. Add cocoa powder and stir well. Cook 1 minute. Remove from heat and whisk in coffee and buttermilk. Add white sugar and brown sugar and whisk until sugar is dissolved. Add eggs and vanilla and whisk well. Whisk in dry mixture, a little at a time, until fully incorporated; do not overmix.
- Divide batter evenly between the prepared cake pans. Bake in preheated oven until a toothpick comes out bearing just a couple of crumbs, 30-35 minutes. Cool in pans 15 minutes, then invert onto cooling racks and allow to cool completely.
- Divide each layer in half horizontally, making 4 equal layers. Take the "ugliest" looking layer, and crumble into a bowl, making fairly large crumbs.
- Using an offset spatula, spread 1 cup pudding over bottom layer. Top with next layer, then another 1 cup of pudding, then the last layer. Frost top and sides of cake with remaining pudding. Be sure to push pudding in between layers when frosting sides. Sprinkle top and sides with cake crumbs.
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Jazmyn Menard-Rohda
[email protected]This is the best chocolate cake I've ever had. It's so moist and chocolatey, and the frosting is to die for.
Fhurba Dhorje
[email protected]This cake is so easy to make and it always turns out perfectly. I've made it several times now and it's always a hit.
Sue Halcomb
[email protected]I love this chocolate blackout cake! It's so rich and decadent, and the frosting is amazing. I always get compliments when I make it.
Powhiri Kingi
[email protected]This is the best chocolate cake recipe I've ever tried. It's so moist and flavorful, and the frosting is perfect. I will definitely be making this cake again and again.
Lareb Baloch
[email protected]I've made this cake several times now and it's always a hit. It's so easy to make and it always turns out perfectly. I highly recommend this recipe.
Hashir Tanveer
[email protected]This cake is amazing! It's so rich and chocolatey, and the frosting is to die for. I made it for my husband's birthday and he loved it.
Syed Omer
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so moist and chocolatey. The frosting was also amazing. I would definitely recommend this recipe to anyone who loves chocolate cake.
Nadiya Aktae
[email protected]This cake is so decadent and delicious. It's perfect for a special occasion or just a treat. I loved the rich chocolate flavor and the creamy frosting.
Merhawi Fukur
[email protected]I was a bit skeptical about this recipe because it seemed too simple, but I was pleasantly surprised. The cake was moist and flavorful, and the frosting was rich and creamy. I'll definitely be making this again.
Cool Boy
[email protected]This is the best chocolate cake I've ever had! The texture was perfect, and the frosting was to die for. I highly recommend this recipe.
Koushik Raj
[email protected]I'm not a huge baker, but this cake was surprisingly easy to make. The instructions were clear and concise, and the cake turned out perfectly. It was a big hit with my family and friends.
Pritom Deb Nath
[email protected]This chocolate blackout cake was a total hit at my dinner party! It was rich, moist, and decadent, and the frosting was the perfect finishing touch. I'll definitely be making this again.