CHOCOLATE BLACKOUT CAKE
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
- Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth. Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour.
- Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently.
- Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
CHOCOLATE BLACKOUT CAKE
(Mean Chef adoptee) I have tried many versions of the famous New York blackout cake. After many trials I have settled on this one by Wayne Harley Brachman - Retro Desserts. It is awsome. Source: "Retro Desserts". Use Recipe #37844 for icing. Adopted 9/06
Provided by SharleneW
Categories Dessert
Time 1h20m
Yield 1 8inch cake
Number Of Ingredients 21
Steps:
- For the Pudding: Melt chocolate and butter in bowl over simmering water.
- In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
- Then whisk in eggs and yolks.
- In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
- Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
- Remove from heat and strain.
- Thoroughly mix in melted chocolate.
- Cover surface with plastic.
- Cool for 1 hour then refrigerate.
- For the Cake: Preheat oven to 350.
- Spray and line with parchment 1 8-inch cake pan.
- Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
- Cream butter and sugar.
- Add eggs one at a time until incorporated.
- Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
- Alternately beat in wet and dry ingredients.
- Pour into cake pan.
- Bake until tests done.
- About 30-40 minutes.
- Cool.
- Make ganache.
- Let sit until spreadable.
- Turn cake out of pan.
- Trim top to flatten (save scraps) and slice into 3 layers.
- Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
- Spread pudding between layers, frost with ganache and coat sides with crumbs.
Nutrition Facts : Calories 4453.4, Fat 200.7, SaturatedFat 116.8, Cholesterol 1721.7, Sodium 3275.8, Carbohydrate 621.1, Fiber 24.5, Sugar 409.5, Protein 82.9
CHOCOLATE BLACKOUT CAKE
This makes a cake that is full of chocolatey flavour. Great for wedding cakes, birthday cakes or the rainy day blues.
Provided by Luscious Creations
Categories Dessert
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'f. Butter and flour two 10-inch round cake pans.
- Sift flour, cocoa, salt, baking soda, and baking powder into a large mixing bowl. Stir in the sugar.
- In another bowl, combine the eggs, vanilla, and beat. Mix in the dry ingredients. Add the buttermilk, melted butter, and coffee. Scrape batter into the prepared cake pans.
- Bake cakes until set, and the tester sick comes out clean( about 50 min.) Let cool in pans then invert them onto a rack.
- And enjoy.
Nutrition Facts : Calories 455.2, Fat 15.6, SaturatedFat 9, Cholesterol 119.8, Sodium 712.4, Carbohydrate 76.4, Fiber 4.2, Sugar 52, Protein 8.4
BLACKOUT CAKE
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger's, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. 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. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, "The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants," that this version got the thumbs-up from "a panel of twelve Ebingerites." That's enough for us.
Provided by The New York Times
Categories cakes, dessert
Time 3h
Yield 1 cake
Number Of Ingredients 26
Steps:
- Heat the oven to 375 degrees.
- To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
- 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 and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
- Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
- While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
- Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
- Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
- Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
- Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
More about "blackout cake with chocolate crunch recipes"
BLACKOUT CHOCOLATE CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (74)Estimated Reading Time 4 minsServings 12
- Arrange a rack in center of oven; preheat to 350°. Line two 8x2"-deep round cake pans with parchment paper. Grease with butter, then dust with cocoa powder, tapping out excess.
- Sift flour, baking soda, baking powder, and remaining ¾ cup cocoa powder into a medium bowl, then whisk to combine. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla, salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.
- Divide batter between prepared pans. Bake cake until a tester inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan. Invert onto a plate, then invert again.
BLACKOUT CAKE WITH CHOCOLATE CRUNCH | RECIPE | DESSERTS, …
From pinterest.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH - MASTERCOOK
From mastercook.com
DARK CHOCOLATE BLACKOUT CAKE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH | RECIPE | CHOCOLATE CRUNCH, …
From pinterest.ca
CHOCOLATE BLACKOUT CUPCAKES - HANDLE THE HEAT
From handletheheat.com
BLACKOUT CAKE W/CHOCOLATE CRUNCH - COPY THE PROS JANUARY 2021
From decorativeblends.com
BLACKOUT CAKE FROM EBINGER'S RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH
From crecipe.com
THE BEST CHOCOLATE BLACKOUT CAKE...EVER - BROMA BAKERY
From bromabakery.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH RECIPE
From crecipe.com
CHOCOLATE BLACKOUT CAKE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
THREE-LAYER CHOCOLATE CAKE WITH BLACKOUT FILLING RECIPE
From delish.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH – RECIPES NETWORK
From recipenet.org
BLACKOUT CAKE WITH CHOCOLATE CRUNCH | RECIPE | CHOCOLATE CRUNCH, …
From pinterest.com
CHOCOLATE BLACKOUT CAKE - THE FROZEN BISCUIT
From thefrozenbiscuit.com
CHOCOLATE BLACKOUT CAKE - THE CHEESECAKE FACTORY BAKERY
From thecheesecakefactorybakery.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH - ALL INFORMATION ABOUT …
From therecipes.info
EVERYTHING CHOCOLATE: BLACKOUT CAKE WITH CHOCOLATE CRUNCH
From littlebitofclairity.wordpress.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH - PLAIN.RECIPES
From plain.recipes
ULTIMATE "BLACKOUT" CHOCOLATE CAKE - BAKE TO THE ROOTS
From baketotheroots.de
BLACKOUT CAKE IS QUITE POSSIBLY THE MOST CHOCOLATY CAKE WE'VE …
From bonappetit.com
BLACKOUT CHOCOLATE BUNDT CAKE WITH CHOCOLATE GLAZE - FOOD …
From foodduchess.com
CHOCOLATE BLACKOUT CAKE - OF BATTER AND DOUGH
From ofbatteranddough.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EVERYTHING CHOCOLATE: BLACKOUT CAKE WITH CHOCOLATE CRUNCH
From clamunn.wordpress.com
BLACKOUT CAKE WITH CHOCOLATE CRUNCH | JUST A LITTLE BIT OF CLAIRITY
From clamunn.wordpress.com
CHOCOLATE BLACKOUT CAKE - BROWN EYED BAKER
From browneyedbaker.com
BLACKOUT CHOCOLATE CAKE RECIPE - PINCH OF YUM
From pinchofyum.com
CHOCOLATE BLACKOUT CAKE - FAMILY TABLE TREASURES
From familytabletreasures.com
CHOCOLATE FUDGE "BLACKOUT" CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
BEST QUICK AND EASY RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BLACKOUT CAKE WITH CHOCOLATE CRUNCH RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE BLACKOUT CAKE RECIPE - GALE GAND | FOOD & WINE
From foodandwine.com
CHOCOLATE BLACKOUT CAKE : 22 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
BROOKLYN BLACK-OUT CAKE | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
CHOCOLATE BLACKOUT CAKE RECIPE {3 LAYER CAKE WITH CUSTARD
From thebestcakerecipes.com
BLACKOUT CHOCOLATE CAKE RECIPE | KARA'S COUTURE CAKES
From karascouturecakes.com
BLACKOUT DARK CHOCOLATE CAKE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CHOCOLATE CRUNCH LAYER CAKE RECIPE BY FENWAY - FOOD NEWS
From foodnewsnews.com
CHOCOLATE FUDGE "BLACKOUT" CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love