RECIPE: Has anyone tried a Chocolate Blackout Cake?

spyroNovember 25, 2008

I have a great recipe from Americas Country Kitchen on PBS, but have never had, or even heard of it before, and I was wondering if it is as wonderful and it looked on the show?

Here is the recipe.

Chocolate Blackout Cake

From the episode: Forgotten Cakes

It's been over 35 years since once-renowned Ebinger's Baking Company in Brooklyn closed its doors. We set out to recreate one of its most beloved recipes.

Serves 10 to 12.

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.



1 1/4 cups granulated sugar

1/4 cup cornstarch

1/2 teaspoon table salt

2 cups half-and-half

1 cup whole milk

6 ounces unsweetened chocolate , chopped

2 teaspoons vanilla extract


8 tablespoons unsalted butter (1 stick), plus extra for greasing pans

1 1/2 cups all-purpose flour , plus extra for dusting pans

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Table salt

3/4 cup Dutch-processed cocoa powder

1 cup strong black coffee

1 cup buttermilk

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract


1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days

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No, but what's not to love. If you make it, post back how it turned out. There are lots of black-out cakes posted out there on Recipezaar, Food Network, etc.

    Bookmark   November 26, 2008 at 4:22PM
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The pudding frosting is in the fridge chilling, and the cakes are in the oven.

Taking it to visit tomorrrow, then I will post a review.

    Bookmark   November 26, 2008 at 7:32PM
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Review.... one cared for it. The cake itself was heavy, the pudding/frosting was heavy. Almost too chocolately,(never thought I would say that)

I wouldn't make it again.

    Bookmark   November 27, 2008 at 6:11PM
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Aww, too bad.

    Bookmark   November 28, 2008 at 12:22AM
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