Ebinger's blackout cake for #bakemeacake challenge!

Ebinger's blackout cake for #bakemeacake challenge!

Since January, the sweet Nadine aka the kitchen babe has launched a #bakemeacake challenge along with chef Lara Ariss, Jihane aka maman chocolat, chef Farid Chehab and myself. Each month, one of us has to propose a new challenge.

January’s theme: Alsatian cake named Kouglof proposed by Nadine.

February’s theme: Ebinger's blackout cake proposed by Lara.

March challenge: Jihane's favorite dessert, croquembouche tower.

April/May challenge is pistachio & raspberry macarons proposed by chef Farid Chehab.  

Ebinger's blackout cake was a decades-long institution in Brooklyn. Ebinger's backery opened in 1898 and its signature chocolate dessert was the blackout cake, until the bakery went bankrupt in 1972. 

So here we are in 2018 and we have the chance to make a historical blackout cake in any country or village you live now :) believe me THIS is the ultimate chocolate cake, thanks to Lara for the discovery. In February, I was in the mood for creating a dessert à l'assiette and was waiting for the right opportunity! For this reason, you'll find in this article three options for presenting this cake: the traditional one and two options for dessert à l'assiette.

 Ebinger’s blackout cake first option: Dessert à l’assiette

Ebinger’s blackout cake first option: Dessert à l’assiette

 Second tempting option of assembling the Ebinger’s blacklout cake. 

Second tempting option of assembling the Ebinger’s blacklout cake. 

Ebinger's blackout cake recipe

Preparation time: 1h15min; Serves: 10;

A. Cake recipe:

- Ingredients:

  • 3/4 cups unsweetened cocoa powder
  • 1 cup milk
  • 1/2 cup unsalted butter, softened 
  • 1/4 cup vegetable shortening or oil
  • 2 cups granulated sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2 1/4 cups cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt

- Directions:

  1. Preheat oven to 180C.
  2. Grease and flour 2-9'' cake pans.
  3. Stir the cocoa with milk to form a paste and set aside.
  4. In the bowl of an electric mixture, combine butter / shortening / sugar / eggs and vanilla, beat until the mixture is fluffy.
  5. Sift together the flour / baking powder / baking soda and salt.
  6. Add the mixture alternating with the chocolate mixture (number 3) to the contents of the bowl, beating between additions, beginning and ending with flour. 
  7. Beat until the dry ingredients are absorbed.
  8. Divide the batter between the 2 cake pans and bake for 35-40 minutes.

B. Pudding filling

- Ingredients: 

  • 2/3 cups sugar
  • 2 tbsp. cornstarch
  • 1/4 tsp. salt
  • 1 1/2 cups milk
  • 0.4 cups unsweetened chocolate, chopped
  • 1 tsp. vanilla extract

- Directions: 

  1. Combine sugar, cornstarch, salt in a small heavy saucepan. 
  2. Gradually add the milk, mixing thoroughly with a whisk.
  3. Add the chocolate.
  4. Place over moderate heat and cook until the mixture thickens and bubbles, stirring constantly.
  5. Remove from heat and stir in the vanilla.
  6. Pour into a small bowl, and put plastic wrap on the surface to prevent a skin from forming. 
  7. Cool. 

C. Frosting

- Ingredients: 

  • 3/4 cups unsweetened chocolate, chopped
  • 3/4 cups butter
  • 1/8 tsp. vanilla extract
  • 3 eggs
  • 3 cups icing sugar

- Directions: 

  1. Melt the chocolate then let it cool slightly.
  2. In a medium bowl, beat the butter, vanilla and eggs.
  3. Gradually beat the sugar, 2 tbsp. at a time, beating well after each addition.
  4. Beat in the melted chocolate. 
  5. Chill for 15 min. 

D. Different ways to assemble the cake: 

Traditional way: 

  1. Cut each layer in half horizontally. 
  2. Place one of the layers in the bowl of a food processor and pulse to make crumbs.
  3. Sandwich the 3 layers with chocolate pudding filling. 
  4. Frost on top and sides with the chocolate frosting then press the cake crumbs over the top and the sides of the cake. 

My first option: Dessert à l'assiette or dessert plating:

  1. With a 10 cm ring cutter, cut the center of one layer.
  2. Fill two different piping bags with pudding and frosting cream, then pipe them alternatively on top of the cake.
  3. Decorate with edible flower leaves.
  4. Decorate with cake crumbs around the cake and pipe some tiny filling dots. 

My second option: 

  1. With a 10 cm ring cutter, cut the center of one layer.
  2. Separate the small circle from the big one a bit. 
  3. As shown in the picture above, and as mentioned in the previous section, pipe alternatively and in two different shapes, the frosting and pudding. Then decorate with edible flowers, cake crumbs or sugar pearls/sprinkles. 
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Meanwhile, I'm looking forward to June's #bakemeacake challenge as I'll be in charge of proposing the challenge!

& Bon appétit!

With love,

She who fell from the stars  

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