Ebinger Blackout Cake Recipe

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Ebinger’s Blackout Cake The legend, the recipe. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972. Yield: …

Rating: 4.7/5(3)
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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In a large bowl with an electric mixer on medium speed beat the butter and sugar until light in color and smooth, about 2 minutes. Stop the

Rating: 4.6/5(14)
1. In a medium saucepan, heat the cocoa powder, hot water, sugar, and chocolate over low heat, stirring constantly until the cocoa powder dissolves and the chocolate melts. Add the dissolved cornstarch and the salt, increase the heat to medium-high, and boil gently for 1 minute, stirring constantly, especially where the sides and bottom of the pan meet.
2. Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Butter the bottom and sides of two 9-in round cake pans with 1 3/4- to 2-inch sides. Line the bottoms with parchment paper and butter the paper.
3. Place the chocolate and butter in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolate and butter are melted and smooth. Remove from the heat and set aside to cool slightly. Check with your fingertips that the temperature of the lukewarm water feels similar to that of the chocolate. (It should be 88°F to 90°F (31°C to 32°C) when measured with an instant-read thermometer.)
4. Invert a serving plate on top of one of the cake layers and turn it so the cake is top up. Tuck a strip of wax paper under the edge of the cake all the way around to keep the plate clean. Use a long serrated knife, cut the cake layer horizontally into two even layers, leaving the layers in place. Carefully slip the removable bottom of a tart pan or spring-form pan between the layers, lift the top layer, and set aside. Use a thin metal spatula to spread about half of the cold filling over the bottom half of the cake layer, leaving a 1/2-inch plain edge around. Carefully slide the top half of the cake layer on top of the filling, centering it over the bottom layer. Spread the remaining filling over the top.

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Grease and flour 2-9" cake pans. Make the cake: Stir the cocoa with with some of the milk to form a paste. Stir in the rest of the milk and beat with a whisk until the mixture is …

Rating: 5/5(3)
1. Preheat oven to 350 degrees.
2. Grease and flour 2-9" cake pans.
3. Make the cake:.
4. Stir the cocoa with with some of the milk to form a paste.

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In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and add the vanilla. Slowly stir in the chocolate

Rating: 5/5(12)
1. Preheat the oven to 375 degrees F.
2. Butter and lightly flour two 8-inch round cake pans.
3. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
4. Combine the chocolate and milk in a small saucepan over medium heat.

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Preheat the oven to 375 F. 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 3 minutes. Remove from the heat.

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Bring to a boil over medium heat, whisking constantly, 5 to 7 minutes. Boil 1 minute to thicken, then remove pan from heat. Immediately whisk in melted chocolate. Add butter and allow to melt, then stir in vanilla. Pour pudding into a bowl, cover top with a piece of wax paper and cool completely at room temperature.

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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. See details

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In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, salt

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I've tried several recipes over the years (Molly O'Neill; Gale Gand; others) and some of these tasted good, but none was anything like the Blackout cake that I remember. Cake guru Flo Braker claims that it wasn't the cake itself, but the memories of a forever lost time and place. I believed this for a while, but I've come to realize that it

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Preheat the oven to 375 F. Butter and lightly flour two 8-inch round cake pans. 2. Make the cake: Place the cocoa in a small bowl and whisk in …

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Ebingers Blackout Cake. Orange Almond Cake Recipe Cakes . Type: Orange Almond Cake Free Cooking Recipe - Cakes Just do it! Ingredients / Directions Olive oil to prepare pan1 cup(s) whole blanched almondstoasted*1 cup(s) all-purposebleached flour1 tablespoon baking powder1/8 teaspoon fine sea salt4 large eggsroom temperature1 cup(s) plus 2 ta [ read more] …

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In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and add 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 until just mixed.

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The visual of this cake, with its shaggy coating of dark cake crumbs, harkens back to the Ebinger’s Blackout Cake beloved in the New York area. The bakery closed its doors in the early 1970s and the original blackout cake recipe was never published; our version uses “black” cocoa, which is a specialty product that you can order from King Arthur Flour. It has the color …

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Fittingly to this kind of tale, the original Ebinger’s blackout recipe vanished with the company, which opened its first location at 1110 Flatbush Avenue near Cortelyou Road back in 1898. But it seems nothing can expunge its crumb-cloaked memory from out collective culinary unconscious—and countless Ebinger enthusiasts have tried to recreate the famous cake. …

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Blackout Cake From Ebinger's Recipe Leite's Culinaria great leitesculinaria.com. This Brooklyn blackout cake, like the original from Ebinger's in Brooklyn, is easy and, more importantly, magnificently delicious. Certain to fix your chocolate fix with it's pudding-like filling, tender crumb coating, and seriously chocolatey frosting. 444 People Used More Info ›› Visit site > Video …

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The original home of Brooklyn’s famous blackout cake was Ebinger Baking Company at Flatbush and Cortelyou Avenues, which opened in 1898, spawned several outposts and closed in 1972. Since then, the legendary dark chocolate layer cake with chocolate pudding both inside and slathered on the outside, finished with chocolate crumbs—the original recipe

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Frequently Asked Questions

What is ebingers blackout cake?

I first read about Ebinger’s Blackout Cake when I was in my early twenties, in a wonderful cookbook by Molly O’Neill called The New York Cookbook, published in 1992 and I knew I had to make it for my grandfather for his birthday. It sounded magical, the ultimate chocolate cake.

What is a blackout cake?

Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day.

Does steve steves sell blackout cake?

Steve’s sells an ice cream flavor named Brooklyn Blackout Cake. The famous Ebinger’s Blackout Cake has never been successfully duplicated. Basically, it is a chocolate layer cake filled with chocolate pudding, topped with chocolate fudge icing and chocolate cake crumbs.

How to make low carb sugar free pound cake?

My low carb sugar-free pound cake takes just 10 minutes to prep! Here’s how we make it: Beat together butter and Besti using a hand mixer. It’s good to go when it’s nice and fluffy. Add wet ingredients. Beat in eggs, one at a time, beating for 30 seconds after each addition. Beat in vanilla. It might not be perfectly smooth, which is okay.

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