Best chocolate cake recipe - ever!
Last year, I was taking part of a pastry challenge proposed by a group of bloggers and chefs. Every month, we have to propose to our communities new recipes and challenges together. Chef Lara Ariss introduced us to an American chocolate cake recipe known as "Ebinger's blackout cake" which become a legendary Brooklyn cake since 1972. This cake is named after the Ebinger Bakery which opened in 1898 and was recognized by this chocolate cake composed of a chocolate base, a pudding and a chocolate butter cream, all decorated by the cake crumbs.
In this blogpost, I used Michel Cluizel's "Secrets de Pros" products which are: 72% Black Kayambe Mini Grams that are easier to dose and melt than a traditional dessert tablet, the powder raw cocoa and the delicious 89% praline paste that brings textures and flavors to the simplest and most elaborated recipes. These products are part of a professional pastry range and are available to the public recently. Chef Philippe Conticini endorses since March 2018 the range Secrets de Pros and realizes all its chocolate recipes with these products.
The Ebinger's blackout cake is composed of a very soft base, even after a week of storage in the fridge, a light but gourmet pudding and, to add my personal touch, a thin layer of praline paste and fresh raspberries.
I deviated from the cake initial recipe by replacing the chocolate butter cream with the Michel Cluizel praline paste.
Several cake decoration are possible, for example as a mini wedding cake as presented in this blogpost but also plated dessert that you can find in my article "Ebinger's blackout cake". In any case, I assure you that you will enjoy a lot this recipe.
Ebinger's blackout cake recipe - adapted from the Genius Kitchen website
Preparation time: 1h15min; Serves: 10;
A. Cake recipe
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
2 tsp. vanilla extract
2 1/4 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 180°C.
Grease and flour 2-9'' cake pans.
Stir the cocoa with milk to form a paste and set aside.
In the bowl of an electric mixture, combine butter / shortening / sugar / eggs and vanilla, beat until the mixture is fluffy.
Sift together the flour / baking powder / baking soda and salt.
Add the mixture alternating with the chocolate mixture (number 3) to the contents of the bowl, beating between additions, beginning and ending with flour.
Beat until the dry ingredients are absorbed.
Divide the batter between the 2 cake pans and bake for 35-40 minutes.
B. Pudding filling
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
Combine sugar, cornstarch, salt in a small heavy saucepan.
Gradually add the milk, mixing thoroughly with a whisk.
Add the chocolate.
Place over moderate heat and cook until the mixture thickens and bubbles, stirring constantly.
Remove from heat and stir in the vanilla.
Pour into a small bowl, and put plastic wrap on the surface to prevent a skin from forming.
C. Cake decoration propositions
There are many ways to decorate this cake. Either the traditional way, by cutting the cake into three identical layers using a knife. Spread the pudding with a spoon on each layer, or using a piping bag, poach the cream on the different layers of the cake.
Then add one layer above the other while keeping the third layer without pudding, to spread a thin layer of praline pastry 89% Michel Cluizel and decorate the cake with fresh raspberries.
With lots of love,