Ebingers Blackout Cake

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Cooking receipe to make Ebingers Blackout Cake under category Copycat Complete. You may find some video clips related to this receipe below.

For the cake:

1/2 cup unsweetened Dutch-process cocoa, or Hersheys European

2 Tablespoons boiling water

2 ozs. unsweetened chocolate (2 squares), chopped

3/4 cup milk

2 cups granulated sugar

2 sticks unsalted butter, slightly softened

2 Tablespoons unsalted butter, for cake pans

4 eggs, separated

2 Teaspoons vanilla extract

2 cups all-purpose flour, + 1 Tablespoon for pans

1 Teaspoon baking powder

1 Teaspoon salt

1 Teaspoon baking soda

For the filling:

1 Tablespoon unsweetened Dutch process cocoa, + 1-3/4 teaspoons

2 cups boiling water

3/4 cup sugar, + 3-1/2 teaspoons

1 oz. bittersweet chocolate, chopped

2 Tablespoons cornstarch

1 Tablespoon cold water

1/4 Teaspoon salt

1 Teaspoon vanilla extract

2 Tablespoons unsalted butter


12 ozs. semisweet chocolate, chopped

3/4 cup unsalted butter

1/2 cup hot water

1 Tablespoon corn syrup

1 Tablespoon vanilla extract


Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowl

and whisk in 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

paste into the milk mixture. Return to heat, stir for one minute, remove and

cool until tepid. In a small bowl of a mixer, cream the sugar and butter

Ebingers Blackout Cake 150

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