Brooklyn Blackout Cake Ebingers Recipe

Brooklyn Blackout Cake • The Lost Recipe!

WEBJan 19, 2024 · Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs. Whisk all the dry …

Rating: 5/5(19)

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Ebinger’s Blackout Cake The Mom 100

WEBDec 7, 2018 · Preheat the oven to 375°F degrees. Butter and lightly flour two (8-inch) round cake pans. Make the cake: Place the cocoa in a …

Rating: 4.9/5(18)
1. Preheat the oven to 375°F degrees. Butter and lightly flour two (8-inch) round cake pans.
2. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
3. Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts, about three minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for one minute. Remove and set aside to cool until tepid.
4. In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed.

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The Brooklyn Blackout Cake Half Baked Harvest

WEBFeb 10, 2015 · Instructions. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line with parchment paper, then butter/spray …

Rating: 3.8/5(286)
1. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In a stand mixer (or using a hand mixer), cream the butter and canola oil together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, coffee, baking powder, baking soda, and salt. Mix until combined. With the mixer still running on low speed, add about 1/3 of the cake flour, then about 1/3 of the buttermilk, and beat until combined. Repeat with the remaining cake flour and buttermilk, beating until combined.
3. Pour the batter among the 2 cake pans and bake 30 to 35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool in the pan for 15 minutes, then grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before slicing + frosting.
4. While the cake is cooking, make the pudding. Pour 2 1/2 cups of the water, the sugar, honey and cocoa powder into a large saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup very cold water and the cornstarch together until smooth. Whisk the corn starch mixture into the cocoa mixture. Bring the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap and chill in the fridge until firm, about 45 minutes.

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