Ebinger’s Blackout Cake

Ebinger’s Blackout Cake

Feast your eyes on a very rare sight. Pictured above is Cake Myth a Ebinger’s Brooklyn Blackout Cake by Katie Workman from the mom 100 blog. The Legend begins when Ebinger’s created this cake during World War II. Because of its dark chocolate, nearly black appearance, it was named after the blackout drills performed by the Civilian Defense Corps. Foodie historian Molly O’Neill wrote…

 

 

It is, three layers of devil’s food cake sandwiching a dark chocolate pudding with chocolate frosting  and sprinkled with chocolate cake crumbs. So please Don’t Drool on the Picture and bake this cake myth.



Ebinger’s Blackout Cake

Ingredients

  • Cake:
  • ½ cup unsweetened Dutch-process cocoa powder
  • 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, chopped
  • ¾ cup milk
  • 1 cup (2 sticks) unsalted butter, softened slightly
  • 2 cups sugar
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Filling:
  • 1 tablespoon plus 1 ¾ teaspoons unsweetened Dutch-process cocoa powder
  • 2 cups boiling water
  • ¾ cup plus ½ teaspoon sugar
  • 1 ounce bittersweet chocolate, chopped
  • 2 tablespoons cornstarch dissolved in 1 tablespoon cold water (see Note)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • Frosting:
  • 12 ounces semisweet chocolate, chopped
  • 12 tablespoons (1 ½ sticks) unsalted butter
  • ½ cup hot water
  • 1 tablespoon light corn syrup
  • 1 tablespoon vanilla extract
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Please look preparation method at :

  The mom 100

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