Decadent Chocolate Blackout Cake
Indulge in the rich and velvety decadence of our Decadent Chocolate Blackout Cake, inspired by the beloved original from Ebinger's Bakery in Brooklyn, NY. This sensational dessert features moist chocolate layers that are perfectly complemented by a luscious, creamy chocolate pudding filling. Each bite delivers the ultimate chocolate experience, with the added crunch of crumbled cake on top. This cake is ideal for special occasions, birthday celebrations, or any time you want to impress your guests with a show-stopping dessert. Dive into the depths of chocolate bliss and create sweet memories with this delightful cake.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Sugar
1 1/4 cups (Granulated)
Cornstarch
1/4 cup (N/A)
Table Salt
1 teaspoon (Divided (1/2 teaspoon for pudding, 1/2 teaspoon for dry mixture))
Half-and-Half
2 cups (N/A)
Whole Milk
1 cup (N/A)
Unsweetened Chocolate
6 ounces (Chopped)
Vanilla Extract
2 teaspoons (Divided (2 teaspoons for pudding, 1 teaspoon for batter))
All-Purpose Flour
1 1/2 cups (N/A)
Baking Powder
2 teaspoons (N/A)
Baking Soda
1/2 teaspoon (N/A)
Unsalted Butter
8 tablespoons (Melted)
Dutch-Processed Cocoa Powder
3/4 cup (N/A)
Brewed Coffee
1 cup (At room temperature)
Buttermilk
1 cup (N/A)
White Sugar
1 cup (N/A)
Light Brown Sugar
1 cup (Packed)
Eggs
2 (N/A)
Instructions
1
In a medium saucepan, combine 1 1/4 cups sugar, 1/4 cup cornstarch, and 1/2 teaspoon salt. Slowly whisk in 2 cups half-and-half and 1 cup whole milk. Heat over medium, whisking continuously until the mixture thickens and begins to bubble around the edges. Add 6 ounces of chopped unsweetened chocolate, whisking until melted and smooth, about 2-4 minutes.
2
Remove from heat and stir in 2 teaspoons of vanilla extract. Transfer the mixture to a bowl, pressing a layer of parchment paper or plastic wrap directly against the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until chilled.
3
Preheat the oven to 325°F (163°C). Butter and flour two 9-inch round cake pans.
4
In a large mixing bowl, sift together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
5
In a medium saucepan, melt 8 tablespoons of unsalted butter over medium heat. Stir in 3/4 cup Dutch-processed cocoa powder until well combined. Cook for 1 minute, then remove from heat. Whisk in 1 cup brewed coffee (at room temperature) and 1 cup buttermilk until smooth. Mix in 1 cup white sugar and 1 cup lightly packed brown sugar, whisking until dissolved. Add 2 eggs and 1 teaspoon vanilla extract, mixing thoroughly.
6
Gradually add the dry mixture to the chocolate mixture, stirring gently until just combined. Be careful not to overmix.
7
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pans for 15 minutes before inverting onto wire racks to cool completely.
8
Once cooled, slice each cake layer in half horizontally to create 4 layers in total. Crumble the 'ugliest' layer into large crumbs and set aside.
9
On a serving plate, place one layer of cake and spread 1 cup of chilled chocolate pudding on top. Add the next layer and repeat the process with 1 cup of pudding. Top with the final layer.
10
Spread the remaining pudding evenly on the top and sides of the cake, ensuring to press some in between the layers. Finish by sprinkling the cake crumbs over the top and sides for added texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Blackout Cake?
It is a rich, velvety chocolate dessert featuring moist cake layers filled with creamy chocolate pudding and covered in cake crumbs.
What inspired this recipe?
This recipe is inspired by the famous original chocolate blackout cake from Ebinger's Bakery in Brooklyn, NY.
What kind of filling is used in this cake?
The cake uses a luscious, homemade creamy chocolate pudding as a filling.
How is the chocolate pudding filling made?
It is made by whisking sugar, cornstarch, salt, half-and-half, and milk over heat until thickened, then melting in unsweetened chocolate and adding vanilla.
How long should the chocolate pudding be chilled?
The pudding needs to be refrigerated for at least 4 hours or until completely chilled before assembly.
What is the recommended oven temperature for baking?
The oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius).
What size cake pans are required?
You will need two 9-inch round cake pans for this recipe.
How should the cake pans be prepared?
The pans should be buttered and floured to prevent the cake from sticking.
What dry ingredients are needed for the cake batter?
The dry ingredients include all-purpose flour, baking powder, baking soda, and salt.
Why is brewed coffee used in the batter?
One cup of room temperature brewed coffee is used to enhance and deepen the chocolate flavor of the cake.
What type of cocoa powder should be used?
Dutch-processed cocoa powder is recommended for its rich color and smooth chocolate taste.
How much butter is used in the cake batter?
The recipe calls for 8 tablespoons of unsalted butter, melted.
What types of sugar are used in the cake?
The batter uses a combination of 1 cup of white sugar and 1 cup of lightly packed brown sugar.
How many eggs are required for this recipe?
The recipe requires 2 eggs mixed thoroughly into the wet ingredients.
What is the purpose of buttermilk in the recipe?
Buttermilk adds moisture and a slight tang, reacting with the baking soda to help the cake rise.
How long do the cakes need to bake?
The cakes should bake for 30-35 minutes.
How do you check if the cake is done?
Insert a toothpick into the center; it should come out with a few moist crumbs.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for 15 minutes before transferring them to wire racks.
How are the cake layers prepared for assembly?
Each of the two cooled cake layers is sliced in half horizontally to create a total of 4 layers.
What is done with the fourth cake layer?
The least attractive layer is crumbled into large crumbs to be used as a decorative coating for the finished cake.
How much pudding goes between each layer?
Use approximately 1 cup of chilled chocolate pudding between each of the cake layers.
How is the outside of the cake finished?
The remaining pudding is spread evenly over the top and sides of the cake, then covered with cake crumbs.
What type of chocolate is used in the pudding?
The pudding uses 6 ounces of chopped unsweetened chocolate.
What role does cornstarch play in the pudding?
Cornstarch acts as the thickening agent to give the pudding its creamy, stable structure.
Is salt included in both the pudding and the cake?
Yes, 1 teaspoon of table salt is divided: 1/2 teaspoon for the pudding and 1/2 teaspoon for the cake's dry mixture.
When should the vanilla extract be added to the pudding?
The vanilla extract should be stirred in after the pudding has been removed from the heat.
How do you prevent a skin from forming on the pudding?
Press a layer of parchment paper or plastic wrap directly against the surface of the pudding before refrigerating.
Can I overmix the cake batter?
No, you should stir the dry mixture into the chocolate mixture gently until just combined to avoid overmixing.
Is this cake suitable for celebrations?
Yes, it is considered a show-stopping dessert ideal for birthdays, special occasions, or celebrations.
What texture does the crumb topping provide?
The crumbled cake provides an added crunch and a signature aesthetic characteristic of a blackout cake.