you know those baby stories you've heard so many times that you start to believe you remember them? or you've seen so many pictures of a relative you've never met and you forget you don't actually know them?
well ebinger's blackout cake is kinda like that. i've never actually had it, but i've been hearing about the best cake on earth for so long that i feel like it was my childhood birthday cake or something (...funfetti anyone?)
sadly, the infamous chocolate mess never made it to my sweet tooth because the bakery closed down long before i was born. but for the proud brooklynites and ebinger's experts that are my parents, the memory is legendary. and i never stop hearing about it.
though it's no comparison, say the experts, the entenmann's knockoff is the next best thing. it's become a winter staple in our household. ever heard of mallomar season? fugetaboutit. we wait for blackout cake.
entenmann's did the trick for a while, but then something strange happened: they stopped making it!
it was time for action.
i've tried blackout cake recipes before, and the experts agree that this recipe is the one. make it for a fellow new yorker and prepare to be a hero.
ebinger's blackout cake:
2 cups of half and half
1 cup milk
1 + 1/4 cups sugar
6 ounces unsweetened chocolate (i used ghirardelli)
1/4 cup cornstarch
2 teaspoons vanilla
dash of salt
.: in a small saucepan, whisk together the half and half, milk, sugar, cornstarch, and salt
. add the chocolate and whisk constantly over medium heat for about 20 minutes, until the chocolate melts and the mixture starts to bubble
. stir in vanilla and transfer pudding to a bowl
. place plastic wrap directly on the surface of the pudding to avoid creating a skin, and let chill for at least four hours until cold :.
1 + 1/2 cups flour
1 cup brewed coffee, at room temperature
1 cup buttermilk
1 cup white sugar
1 cup light brown sugar
1 stick of butter
3/4 cups cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
dash of salt
.: preheat oven to 325, and prepare two 8-inch cake pans with parchment
. in a medium bowl, whisk together the flour, baking powder, baking soda, and salt
. melt the butter in a saucepan. add cocoa and stir 1 minute, then take off heat
. whisk in coffee, buttermilk and sugars to the saucepan
. whisk in eggs and vanilla
. in 3 additions, add flour mixture to saucepan
. bake 30-35 minutes :.
to assemble cake:
.: let each cake cool completely, then cut each cake in half horizontally
. take one layer of cake and crumble it into cake crumbs (leaving you with 3 cake layers)
. frost your cake with the pudding, then press the cake crumbs all over the outside of the cake
. be prepared for massive nostalgia :.