About this recipe:This moist and delicious layered chocolate cake has a bit of history to go with it. The name comes from Ebinger's bakery, a chain of bakeries in Brooklyn, New York, that first made the cake in the 1950s. Ebinger's has since closed its doors, but their Black Out Cake lives on!
5 tablespoons unsweetened cocoa powder
310g cake flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
110g unsalted butter
400g caster sugar
2 teaspoons vanilla extract
125g caster sugar
2 tablespoons cornflour
1/4 teaspoon salt
80g cooking chocolate, chopped
1 teaspoon vanilla extract
110g unsalted butter
1 1/2 teaspoons vanilla extract
350g icing sugar
110g cooking chocolate, melted
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Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
In a small bowl, gradually stir 250ml milk into 5 tablespoons of cocoa, then whisk until the mixture is smooth. Set aside.
In another bowl, sift together the flour, baking powder, bicarbonate of soda and 1/2 teaspoon salt. Set aside.
In a large bowl, cream together 110g butter, 55g margarine and 400g sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the cake mixture evenly into the prepared tins.
Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the tins and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the tins for 10 minutes, then carefully invert them onto the racks and cool completely.
To make the filling: In a small bowl, whisk together 125g sugar, 2 tablespoons cornflour and 1/4 teaspoon salt. In a saucepan over medium heat, combine 350ml milk with sugar mixture. Add 80g chopped chocolate, and bring the mixture to the boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes. Remove from the heat, and stir in 1 teaspoon vanilla. Pour into a bowl and cover with cling film directly on the surface, to keep the filling from forming a skin. Refrigerate until cool.
To make the frosting: In a medium bowl, beat 110g butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the icing sugar 2 tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.
To assemble the cake: Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake. Store in a cool place, and serve within 24 hours.