All-Chocolate Blackout Cake from Ebinger’s

Ebinger’s was a famous bakery in Brooklyn, New York, known for their delicious All-Chocolate Blackout Cake. The cake got its name during World War II when the bakery would turn off all their lights and cover the windows to comply with blackout regulations. The rich chocolate cake quickly became a favorite among New Yorkers and is still beloved to this day.

This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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All-Chocolate Blackout Cake from Ebinger’s

Cooking Method: Baking Cuisine: American Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 60 min Total Time 2 hrs 10 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Unsweetened cocoa powder
• 1.25 cup Boiling water
• 0.75 cup Unsalted butter
• 2 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1.5 cup All-purpose flour
• 1.5 teaspoon Baking powder
• 1.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Buttermilk
• 6 ounces Semi-sweet chocolate
• 1 cup Heavy cream
• 0.5 cup Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the cocoa powder and boiling water until smooth. Set aside.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
5. Stir in the cocoa mixture until well blended. Pour the batter into the prepared cake pan.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. In a small saucepan, heat the heavy cream until hot but not boiling. Remove from heat and add the chocolate. Let sit for 5 minutes, then stir until smooth.
8. In a mixing bowl, beat the powdered sugar and vanilla extract into the chocolate mixture until smooth and creamy.
9. Spread the chocolate frosting over the cooled cake. Let the cake rest for at least 1 hour before serving.
10. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.