Ingredients
-
-
1/2
-
2
-
2
-
3/4
-
1
-
2
-
4
-
2
-
2
-
-
-
-
-
Directions
All-Chocolate Blackout Cake from Ebinger’s, New Yorkers especially Brooklynites will wax nostaligic over this intensely chocolate cake. I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it!, Am I reading it wrong or where does the last third of filling go?, For those of us who grew up on Ebinger’s cakes, I can’t wait to make this cake. It was a 5 star in my childhood, and hope it will be a 5 star now when I make it. My favorite Ebinger cake was the buttercream cake with chocolate icing and almonds. Does anyone have that recipe
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees F. |
|
2
Done
|
Butter and Lightly Flour Two 8-Inch Round Cake Pans. |
|
3
Done
|
Make the Cake: Place the Cocoa in a Small Bowl and Whisk in the Boiling Water to Form a Paste. |
|
4
Done
|
Combine the Chocolate and Milk in a Small Saucepan Over Medium Heat. |
|
5
Done
|
Stir Frequently Until the Chocolate Melts, About 3 Minutes. |
|
6
Done
|
Remove from Heat. |
|
7
Done
|
Whisk a Small Amount of the Hot Chocolate Milk Into the Cocoa Paste to Warm It. |
|
8
Done
|
Whisk the Cocoa Mixture Into the Milk Mixture. |
|
9
Done
|
Return the Pan to Medium Heat an Stir For 1 Minute. |
|
10
Done
|
Remove and Set Aside to Cool Until Tepid. |
