Chocolate Fudge "Blackout" Cake

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Yield: 1 cake, about 12 servings

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Ebinger's, a lost-but-not-forgotten Brooklyn bakery, made their original version of this cake famous. Our recipe, based on the spirit of Blackout Cake if not its exact ingredients, marries a moist chocolate layer cake with rich, pudding-like filling and thick ganache icing — plus Ebinger's trademark cake-crumb coating.

Chocolate Fudge "Blackout" Cake

star rating (13) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 cake, about 12 servings
Published: 04/08/2014

Ingredients

Filling

  • 1 cup semisweet chocolate chips
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
  • 1 large egg, at room temperature
  • 1 cup heavy cream

Cake

Icing

Directions

see this recipe's blog »

Note: This recipe was amended April 8, 2014 to reflect the down-sized packaging of one of the original ingredients (Chocolate Schmear), which made it no longer suitable for use in this cake.

1) To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.

2) Add the egg and pulse just until the mixture is smooth.

3) Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).

4) Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.

5) Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.

6) Preheat the oven to 350°F. Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment; this step will ensure your cake's crumble-free turnout from the pan.

7) To make the cake: Whisk together the dry ingredients.

8) Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.

9) Stir in the water; the batter will be thin.

10) Pour the batter into the two prepared pans.

11) Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

12) Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.

13) To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.

14) Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.

15) Refrigerate the ganache for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.

16) To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.

17) Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you're done icing the cake.

18) Top the cake with the filling, spreading it evenly to the edges.

19) Center the second layer of cake atop the filling.

20) Spread the icing over the top and onto the sides of the cake.

21) Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.

22) Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices — for those times when you HAVE to have a piece of chocolate cake!

Yield: one 8" cake, about 12 servings.

Nutrition information

Serving Size: 1 piece (195g) Servings Per Batch: 12 Amount Per Serving: Calories: 650 Calories from Fat: 360 Total Fat: 40g Saturated Fat: 16g Trans Fat: 1g Cholesterol: 125mg Sodium: 430mg Total Carbohydrate: 79g Dietary Fiber: 5g Sugars: 54g Protein: 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 05/02/2015
  • Dan from Trenton, NJ
  • I utilized soy creamer found in the milk selection of my local whole foods instead of cream to make this lactose free. It has a comparable fat percentage as heavy cream so it worked very effectively to set the pudding center and make the ganache. The espresso powder really makes the chocolate flavor in the recipe pop. I only used 3/4 of the ganache for the topping because it started to seem a bit excessive. It cut down on the sweetness but still allowed the cake to be very rich. I highly recommend that you let this sit 24 hours before cutting into the cake so that the pudding has time to set up at the core.
  • star rating 02/14/2015
  • Susan from North Carolina
  • Yummy, but I would love some advice. I followed the recipe very carefully, weighing all the ingredients. The cake was easy to make and delicious. But my pudding was a bit too runny and my ganache firmed up too much. How could I make the pudding a little thicker and the icing less? Just adjust the amounts of cream? Or other suggestions? My ganache hardened on the cake before I was able to impress the crumbs onto its sides, and separated from the cake slice once it was cut. I think I might prefer a dark chocolate buttercream frosting.
    It's important to heat the cream for the filling to bubbly - but not boiling, then add to the other prepared ingredients. Heating a bit longer should help thicken this as well as the refrigeration. It may be a delicate dance to assemble the cake while the ganache is still spreadable. For more help with this recipe, call our Baker's Hotline at 855-371-2253. Happy Baking! Irene@KAF
  • star rating 08/21/2014
  • Susan from Newport News, VA
  • The cake alone is worth all the stars! Rich chocolate flavor and very tender. I've made the cake and used a simple buttercream - it disappears! This is definitely a keeper and go-to when you want to have something a little extra special.
  • star rating 07/06/2014
  • Monica from New Windsor, NY
  • This cake is incredible. Although it is extremely rich, and extremely chocolatey, it's worth every calorie! I made it as a special treat for my daughter-in-law and myself for Mother's Day. The layers rose beautifully, and the texture was just dense enough to be reminiscent of the Brooklyn classic. Loved it!
  • star rating 05/03/2014
  • Angela from Portlnd, OR
  • Texture of cake is wonderful. I had trouble with my ganache being too runny. Will try another recipe for that part of it next time otherwise a super cake!
    I'm glad you enjoyed the cake, but sorry you had trouble with the icing. Please feel free to call the Baker's Hotline if you are having any difficulties with a recipe: 855-371-2253. Barb@KAF
  • 04/22/2014
  • Sue from Denver, CO
  • What are the high altitude adjustments for this recipe? I live at 5,280 ft above sea level.

    Hi Sue- If you check out the high altitude adjustments on our website (there's a link at the base of the recipes page), there is both a general and a cake-specific tab that should be able to help you out. Happy Baking! Jocelyn@KAF

  • star rating 04/22/2014
  • Kat from Peekskill, NY
  • I made this for Easter Sunday. Small pieces were plenty! The pudding is incredibly rich and flavorful. I admit to using Trader Joe's cocoa (I was out of the Bensdorf) for the cake and it may have helped to balance things--there was a nice chocolate flavor that enhanced the glaze and filling. I also used half and half, because that's what I had, and it worked fine. Worth the extra steps--and I'm testing the idea of freezing individual pieces (if I hadn't frozen the leftovers, I would have put on 10 pounds in a day!).
  • star rating 12/02/2013
  • from
  • star rating 01/03/2012
  • tlince17355 from KAF Community
  • Made this for New Year's Day -- really, really yummy! Used black cocoa. Also, I'm thinking maybe the size of the can of schmear has changed since this recipe was written -- can't get 1 3/4 cups of schmear from a 12 ounce can -- so the filling was definitely sparse and it really wasn't possible to spread glaze "over top and sides of cake" -- really over top only with very little left for sides). I will use more than a single can (maybe an extra 1/2 can?) next time I make it.
  • star rating 04/15/2011
  • hype17753 from KAF Community
  • I sent this cake to work with my husband and had requests for the recipe that very day. It's excellent! I always use mostly black cocoa, and I think I threw in some red cocoa this time. (It still turned out pure black.) Fabulous and easy recipe!
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