Ebingers Blackout Cake - Ovo/Lacto and Fattening

[Guest guest]

Boy is this fattening but I HAD to make it. I've had this recipe

probably 8-9 years and have never made this. We moved out of Brooklyn

over 7 years ago. There you can find this cake in boxes at the

supermarket (altho' I remember the actual bakery on Cortelyou Road in

Brooklyn in the 70's) and it is worth every cent. But I finally made it

today for hubby's birthday. It takes 1-1/2 hours to do but it is worth

every second. Try this cake, even though it is really fattening - it has

over 5 sticks of butter in it and 4 eggs and it is sooooo good.

 

* Exported from MasterCook *

 

Blackout Cake (Ebingers copycat)

 

Recipe By : New York Times (unknown issue or year)

Serving Size : 10 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the cake:

1/2 cup unsweetened Dutch-process cocoa -- or Hersheys

European

2 tbsp boiling water

2 oz unsweetened chocolate (2 sq) -- chopped

3/4 cup milk

2 cups granulated sugar

2 sticks unsalted butter -- slightly softened +

2 tbsp unsalted butter -- for cake pans

4 eggs -- separated

2 tsp vanilla extract

2 cups all-purpose flour -- + 1 tbsp for pans

1 tsp baking powder

1 tsp salt

1 tsp baking soda

For the filling:

1 tbsp unsweetened Dutch-process cocoa -- + 1-3/4 tsp.

2 cups boiling water

3/4 cup sugar -- + 3-1/2 tsp

1 oz bittersweet chocolate (Ghiradelli) -- chopped

2 tbsp cornstarch

1 tbsp cold water

1/4 tsp salt

1 tsp vanilla extract

2 tbsp unsalted butter

Frosting:

12 oz semisweet chocolate -- chopped

3/4 cup unsalted butter

1/2 cup hot water

1 tbsp corn syrup

1 tbsp vanilla extract

 

Preheat the oven to 375°F.

 

To make the cake, place the cocoa in a small bowl and whisk in boiling

water to form a paste. Combine the chocolate and milk in a saucepan over

medium heat. Stir frequently as the mixture warms and the chocolate

melts, about 3 minutes. Remove from heat. Whisk a small amount of the

heated chocolate milk into the cocoa paste and then whisk the cocoa

paste into the milk mixture. Return to heat, stir for one minute, remove

and cool until tepid.

 

In a small bowl of a mixer, cream the sugar and butter together. Beat in

the egg yolks one at a time and add the vanilla. Slowly stir in the

chocolate mixture.

 

Combine the flour, baking powder, salt and baking soda. Using a spatula

or a wooden spoon, slowly add the flour mixture to the chocolate

mixture. In another bowl, whip the egg whites to form soft peaks and,

using a rubber spatula, gently fold the egg whites into the batter.

 

Butter and lightly flour two 8 inch round cake pans and divide the

batter between the two pans. Bake for 45 minutes and cool on a rack for

15 minutes. Gently remove the cakes from their pans and continue to

cool.

 

While the cake is baking, make the filling. Put the cocoa into a

saucepan and pour in the boiling water and place over low heat. Add the

sugar and chocolate. Dissolve the cornstarch in the cold water to make a

smooth paste. Whisk the cornstarch mixture into the water and chocolate,

add the salt and bring it to a boil, stirring constantly. Boil for one

minute.

 

Remove the pan from the heat, whisk in the vanilla and the butter and

transfer the mixture to a bowl and refrigerate until cool.

 

Make the frosting: In a double boiler (or a pan within a pan), melt the

chocolate. remove from heat and whisk in the butter, one tbsp at a time,

returning to the heat if necessary to melt the butter.

 

Whisk in the hot water all at once and stir until smooth. Whisk in the

corn syrup and the vanilla. Refrigerate fo rup to 15 minutes before

using.

 

Assemble the cake: Use a sharp knife to slice each cake into two disks

to form 4 layers. Set one layer aside. Place one layer on a cake round

or plate. Generously swath the layer with fillling. Add the second layer

and repeat. Add the third layer. Quickly apply a layer of frosting to

the top and the sides of the cake and refrigerate for 10 minutes.

Meanwhile, crumble the remaining cake layer, into fine crumbs. Apply a

second layer of frosting to the cake, sprinkle liberally with crumbs and

serve within 24 hours. Store in a cool place. Makes 1 cake.

 

Risa's notes: When making the filling, you may need more cornstarch and

more water to make a smooth paste. I had to add a tsp or so more of both

to do that. Also I felt that the filling could have been refrigerated a

bit longer to help thicken the filling. It was a bit thin.

 

Crumble the 4th layer of the cake as fine as you can, either with your

fingers or with a food processor (pulsing on and off for a moment or

so).

 

This cake looks and tastes just like the real thing, I swear. I have

eaten enough of the real thing to tell the difference. You really

can't!!!!!!!!!

 

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RisaG