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How To make Ebingers All Chocolate Blackout Cake
CAKE:
1/2 c Unsweetened Cocoa
2 tb Boiling water
2 oz Unsweetened Chocolate,chop
3/4 c Milk
1 c Butter, Softened (2 sticks)
2 c Sugar
4 lg Eggs, separated
2 ts Vanilla extract
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
FILLING(SEE NOTE:
1 tb +1 3/4 t cocoa powder
2 c Boiling water
3/4 c + 1 T + 1/2 t sugar
1 oz Bittersweet chocolate, chop
2 tb Cornstarch dissolved in 1 T
Of cold water 1/4 ts Salt
1 ts Vanilla extract
2 tb Butter
FROSTING:
12 oz Semisweet Chocolate, chopped
12 tb 1 1/2 sticks unsalted butter
1/2 c Hot water
1 tb Light corn syrup
1 tb Vanilla extract
1. Preheat oven to 375, prepare 2 8" pans (grease & flour) 2. Make the
cake: Place cocoa in bowl and whisk in boiling water to form a paste. 3. combine chocolate and milk in small saucepan over medium heat. Stir frequently until chocolate melts. Remove from heat, whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. return the pan to medium heat and stir for 1 minute. Remove and set aside to cool until tepid. 4. in mixing bowl, cream butter and sugar together. beat in the egg yolks, one at a time, add the vanilla. Slowly stir in chocolate mixture. 5. Combine the flour, baking powder, baking soda and salt. Using a spatula add the flour mix to the chocolate mixture. Fold in until just mixed. 6. in another bowl whisk egg whites to form soft peaks. fold into batter, Divide the batter into the two pans. Bake until toothpick comes out clean of center about 45 minutes. Cool on rack for 15 minutes. 7. While cake is baking make the filling: combine the cocoa and boiling water in a small saucepan over low heat. Stir in sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring continuously. Boil for 1 minute. Remove from heat and whisk vanilla and butter. Transfer mix to a bowl, cover and refrigerate until cool. 8. Make the frosting: melt chocolate in double boiler over hot, NOT SIMMERING, water, stirring until smooth. Whisk in butter 1 tablespoon at a time. Remove from heat. 9. Whisk in hot water all at once and whisk until smooth. whisk in corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using. 10. Assemble the cake: Slice each layer to form 4 layers, set 1 layer aside. Place 1 layer on a cake plate. Generously swath the layer with 1/3 of the filling. Add the second layer and repeat. Set the third layer on top and quickly apply a layer of frosting to the topand the sides of the cake. Refrigerate for 10 minutes. 11. Crumble the remaining cake layer. apply the remaining frosting to the cake. Sprinkle liberally with the cake crumbs. Servethe cake within 24 hours. Store in a cool place. NOTE: Ingredients make a runny filling
that's OK. In fridge it hardens up.
How To make Ebingers All Chocolate Blackout Cake's Videos
Brooklyn Blackout Chocolate Cheesecake (Black Cocoa Cake)
This cake has a filling of dark chocolate cheesecake in between the darkest chocolate cake layers! It is also called Brooklyn Blackout Cheesecake due to its dark color.
ALWAYS IN MY KITCHEN (affiliate):
►Cheesecake pan:
►Spring form pan:
►Silicone pan for the waterbath:
►Hand mixer:
►Food processor:
►Mixing bowl:
All my baking pans and more that I used in this video (affiliate)
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Brooklyn Blackout Cake
Layers of soft chocolate cake, silky chocolate pudding filling, surrounded by chocolate fudge frosting topped with chocolate crumbs is this Brooklyn Blackout Cake. If that wasn’t enough, it’s gluten free, nut free, egg free and easily vegan!
Full recipe at
Guys this is my favorite cake…EVER!
Blackout Cake has been my favorite cake since I was a small child. Every time there was a birthday this was the cake I wanted.
But the history of this cake is even more personal to me.
WHERE DID THE BROOKLYN BLACKOUT CAKE GET ITS NAME?
The blackout cake was invented by a bakery in Brooklyn called, Ebinger’s. Most likely it was invited in 1898 when the bakery opened its doors but the name really made the cake famous during WWII.
The story goes, it was named after the mandatory blackouts to protect the naval yard in Brooklyn.
Sadly the bakery went bankrupt in 1972 and the family kept the recipes locked away and a secret.
EBINGER’S BAKERY AND MY FAMILY
But what’s even more amazing to me is this personal connection.
Sadly I was not able to ever experience Ebinger’s Blackout Cake since the bakery closed before I was born.
BUT…my dad lived in Brooklyn, 2 blocks away from Ebinger’s until he was 12 years old.
The blackout cake was my grandma’s favorite…well that and the coconut custard pie.
My grandma, dad and aunt would walk to the bakery to get the cake. It of course became my dad’s and aunt’s favorite as well.
A slice of Brooklyn Blackout Cake sits in focus while the rest of the cake sits behind, slightly out of focus.
MY VERSION OF EBINGER’S BROOKLYN BLACKOUT CAKE
I of course never was able to taste the real thing but I know the details. Soft chocolate cake. Chocolate pudding center with chocolate fudge frosting covered in chocolate crumbs.
This cake is my version of Ebinger’s Brooklyn Blackout Cake!
And although it is not the real deal, my dad and aunt love it.
Sadly my dad’s mom passed away before I attempted to make this cake. But I truly think she would have loved my version as well.
A fork cuts into the chocolate cake and into the ganache filling that separates the two layers.
TIPS FOR MAKING BROOKLYN BLACKOUT CAKE
MAKE THE PUDDING THE DAY BEFORE
Although this cake isn’t difficult to make, it is time consuming.
You need to make chocolate pudding and then have it cool and thicken so that you can use it in the center of your cake.
The best way for this to be thick enough to spread so it doesn’t ooze out of the cake is to make the pudding the day before the cake.
This way when you need to assemble your cake, the pudding is super thick and easy to work with.
MAKE THE FUDGE FROSTING THE DAY BEFORE AS WELL
You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process.
If you do make the frosting ahead of time, store it in a bowl covered with plastic wrap in the fridge.
If it is too thick to work with the next day, pop the bowl of frosting in the microwave (without the plastic wrap) and heat it in 5 second increments, stirring after each time, until it is soft enough to spread.
THE CHOCOLATE CAKE
Since we’re dealing with gluten free, of course this cake will taste better made the same day.
If you can’t make the cake layers the same day, assemble the entire cake the night before and keep it in a dome in the fridge uncut.
Take the cake out about 15-20 minutes before cutting. Wrap any extras well and store in the fridge.
Since the center is a pudding layer, the cake really only will last 2-3 days tops before going bad.
A perfect dark slice of Brooklyn Blackout Cake sits ready to be enjoyed.
CAN THIS CAKE BE VEGAN?
Yes it absolutely can!!! Follow these few steps to ensure it’s vegan:
Use a gluten free flour that’s free from dairy.
Make sure to use vegan baking sticks instead of butter.
Instead of dairy milk, use your non dairy milk of choice.
Read the labels to ensure the chocolate chips you melt into the pudding are gf/vegan.
Hands use a fork to cut through the delicious Brooklyn Blackout Cake.
WHAT IF I CAN’T HAVE CORNSTARCH?
If you’re allergic to cornstarch follow these steps to make this recipe without it:
Use my wacky cake recipe and double it- Divide the batter evenly between two cake pans and bake for a total of 45 minutes.
Use gf flour in the pudding recipe- Instead of cornstarch mixed with water, use 4 tablespoons of gluten free flour to thicken the pudding. You will most likely need to use an immersion blender at the end to try to eliminate any flour lumps that may form and the pudding will have a slightly different flavor.
A BLACKOUT YOU’LL LOVE
This is the kind of blackout I could go for any day of the week!
This cake is so incredible and a definite show stopper! It’s decadence in every bite while still being gluten free, nut free, egg free and easily vegan!
Hope it becomes a special tradition in your family the way it is in mine! Enjoy!
Brooklyn Blackout Cake.. that just so happens to be vegan ???? | Cupcake Jemma
Do you want to make the fudgiest, most decadent chocolate cake ever.. that just so happens to be vegan?! YOU'RE IN THE RIGHT PLACE! The wonderful Richard of School Night Vegan came over to show us just how it's done from his fabulous new book - Anything You Can Cook.. I Can Cook Vegan!
GRAB A COPY OF RICHARD'S BOOK HERE ????????
2x 20cm Spring Form Tins
CHOCOLATE SPONGE
160g vegan butter, melted
115g vegetable oil
150g soy milk
2 tsp rice vinegar
1 tbsp espresso powder
1 tsp vanilla
1 ½ tsp psyllium husk powder
270g light soft brown sugar
120g boiling water
230g plain flour
1 tsp bicarb
2 tsp baking powder
80g cocoa powder
½ tsp salt
CHOCOLATE CUSTARD
250g caster sugar
520g soy milk
150g Choc 54%
50g cornflour
1 tbsp cocoa powder
1 tbsp espresso powder
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Chocolate Blackout Cake - Coooking With Grandpa
Hello everyone! Today we're making a chocolate blackout cake for Grandpa's birthday! Again, we recommend using a scale, but we have the volume measurements listed. Hope you enjoy!
Ingredients:
Sponge Cake-
Whole Egg - 3 eggs (6 oz)
Egg Yolk - 4 yolks (3 oz)
Sugar - 1 3/4 cup (12 oz)
Vanilla - 6 mL (1 1/4 tsp)
Boiling water - 3 oz
Cake Flour - 2 1/2 cup (10 1/2 oz)
Baking Powder - 1 1/8 tsp (5.3 g)
Bitter Chocolate - 2/3 cup (3 oz)
Milk - 3/4 cup (6 oz)
Sugar - 1/2 cup (3oz)
Salt - 1/2 tsp (2.7 g)
Sugar- 2 1/4 cups (15 3/4 oz) }
Water- 15 3/4 oz }
Salt- 1 1/4 tsp (5.2 g) } Bring to a boil (1st 5 ing.)
Butter, Unsalted- 1 stick (4 oz) }
Corn Syrup- 3 3/4 oz (1/3 cup) }
Cocoa- 1/3 cup (1 1/2 oz) }
Cornstarch- 10 tbsp (75 g) } Temper into above
Vanilla- 1 Tsp (5 mL) }
Watch this video for procedure for filling -
Brooklyn Blackout Cake Shipped To You! GOLDBELLY
Ovenly ships its award-winning desserts—including the Brooklyn Blackout Cake—nationwide on Goldbelly®. Guaranteed to arrive fresh and delight. Learn more and order now at:
*** About Ovenly ***
Dedicated to finding the perfect balance between sweet and salty, Ovenly has quickly become one of NYC's most creative bakeries. Founders Erin Patinkin and Agatha Kulaga have created quite the cult following for their unexpected twists on classic pastries.
Their award-winning Brooklyn bakery has done everything from pairing exotic spices like cardamom with chocolate to replicating Ebinger's legendary Brooklyn Blackout Cake since the beloved neighborhood bakery closed in the 70s.
To learn more about Ovenly, visit:
*** About Goldbelly® ***
Goldbelly® is a curated marketplace for gourmet food & food gifts. We feature America's most legendary and iconic foods and food gifts that you can order directly to your door from 700+ top restaurants, food makers & chefs in all 50 states. Explore our gourmet foods and find your food love at:
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Blackout Chocolate Cake
This is the cake for chocolate lovers! Ultramoist chocolate cake, layers of cream cheese chocolate frosting, and an awesome chocolate chip + chocolate drizzle exterior. Recipe sponsored by Chobani.
INGREDIENTS (seems long, you can do it):
3 c. all-purpose flour
3 c. granulated sugar
1½ c. unsweetened cocoa powder
1 tbsp. baking soda
1½ tsp. baking powder
1½ tsp. salt
4 large eggs
1½ c. Chobani plain whole milk Greek Yogurt
2 c. warm water
1 tablespoon espresso powder
½ c. vegetable oil
1 tbsp. vanilla extract
HOW TO: whisk wet, whisk dry, combine together. bake cake in 3 layers, 350 degrees, 35 minutes. frost cake (your fave chocolate frosting will work, mine was cream cheese chocolate frosting duh), grip with cardboard, and roll in chocolate chips. drizzle with melted dark chocolate because YOLO.
I will also say, for best results, chill your frosted cake for 15-30 minutes before chocolate-chipping it. it just makes it a little less messy.
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