Chocolate Blackout Cake
It's been over 35 years since once-renowned Ebinger's Baking Company in Brooklyn closed its doors. We set out to recreate one of its most beloved recipes.
Why This Recipe Works
Chocolate Blackout Cake was first made by a bakery in Brooklyn 35 years ago. We wanted to create a version that could be prepared long after the shop had shut its doors. To achieve this, we used Dutch-processed cocoa for big chocolate flavor, and added cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich. And to complement the distinctive chocolate flavor of the Chocolate Blackout Cake, we wanted the pudding component of our recipe to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality.
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