Blackout Cake

Name: Blackout Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: The Chocolate Cake:; 1 1/4 cups softened butter; 3 cups sugar; 3 large eggs; 2 teaspoons vanilla extract; 4 ounces unsweetened chocolate, melted; 3 cups all-purpose flour; 3 teaspoons baking soda; 1/2 teaspoon salt; 3/4 cup buttermilk; 1 1/3 cups boiling water; The Ganache u0026 Garnish:; 18 ounces semi-sweet chocolate chips; 1 1/2 cups heavy cream; 2 tablespoons butter, cut up; 1 teaspoon vanilla extract; 3/4 to 1 cup roasted slivered almonds

Oliver BennettDesserts3 weeks ago2.4K Views

Jump to Recipe Print Recipe

This sinfully rich dessert is famously known as Barbra Streisand’s favorite chocolate cake. Evoking the nostalgic flavors of the legendary Ebinger’s Baking Company in Brooklyn, this variation delivers an intensely dark, moist, and dense crumb.

While traditional Brooklyn blackout cakes often rely on a chocolate pudding filling coated in cake crumbs, this elevated version utilizes a luscious, heavy cream ganache and roasted almonds for a beautifully impressive presentation. It requires a bit of patience to allow the ganache to properly chill, but the spectacular, bakery-quality result is well worth the wait!

Also read : The Wahlberg’s Macaroni Salad

Blackout Cake

Recipe by RecipesVilla

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Ingredients

The Chocolate Cake:
1 1/4 cups softened butter
3 cups sugar
3 large eggs
2 teaspoons vanilla extract
4 ounces unsweetened chocolate, melted
3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 1/3 cups boiling water
The Ganache & Garnish:
18 ounces semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons butter, cut up
1 teaspoon vanilla extract
3/4 to 1 cup roasted slivered almonds

Directions

Prep the Pans: Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans, being sure to tap out any excess flour.
Cream the Butter: In a large bowl, beat together the softened butter and sugar until light and fluffy, about 1 to 2 minutes. Add the eggs and 2 teaspoons of vanilla extract, beating until well blended.
Add the Chocolate: Pour the melted unsweetened chocolate into the butter mixture and beat for another 1 to 2 minutes.
Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the chocolate batter in two additions, alternating with the buttermilk. Beat until just blended.
Finish the Batter: Turn your mixer to low speed and carefully pour in the boiling water. Beat until the batter is smooth. (Note: The batter will be very thin!) Pour the batter evenly into the prepared pans.
Bake: Bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean. Let the cakes cool in their pans for 10 to 15 minutes before turning them out onto wire racks to cool completely.
Make the Ganache: In a medium saucepan or microwave-safe bowl, melt the semi-sweet chocolate chips and heavy cream together, stirring constantly until completely smooth. Remove from the heat and stir in the cut-up butter and 1 teaspoon of vanilla extract.
Chill the Frosting: Cover the ganache and refrigerate it for 1 to 1 1/2 hours, or until it holds its shape and is thick enough to spread.
Assemble: Place the first cake layer on a serving plate and cover it with slightly more than 1/3 of the chilled ganache. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining ganache.
Garnish and Set: Press the roasted almond slivers into the sides of the frosted cake. Refrigerate the cake for 3 to 4 hours to allow the ganache to firm back up for clean, easy slicing.

Notes

Pan Size Warning: This recipe yields a very generous amount of batter. Multiple reviewers strongly suggest dividing the batter into three 9-inch round pans to prevent the cakes from overflowing in the oven. Alternatively, you can bake the entire batch in a single 9×13-inch rectangular pan for a fantastic sheet cake.
Order of Operations: To save time, prepare the ganache before you start making the cake batter. This ensures it has plenty of time to chill and thicken while the cakes bake and cool!
Stretching the Frosting: If you choose to bake three layers instead of two, you can stretch the ganache to cover the extra surface area. One reviewer successfully whipped the chilled ganache in a stand mixer with an extra splash of heavy cream and 2 tablespoons of powdered sugar to make it fluffier and increase the volume.
Flavor Swaps: For a darker, European-style flavor, swap the semi-sweet chips for dark chocolate chips or dark chocolate fondant.
Garnish Variations: Try swapping the roasted almonds for toasted hazelnuts, mini chocolate chips, or fresh raspberries. For a truly authentic Ebinger’s look, skip the nuts entirely and press crumbled chocolate cake scraps directly into the sides!