Get ready to dive into the rich, chocolatey goodness of Ebinger’s Blackout Cake. This recipe is a chocolate lover’s paradise, combining moist cake layers with a creamy pudding filling and a crumb coating that’s to die for.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor that’s unmatched.
- Using buttermilk in the cake batter adds a slight tang and ensures the cake stays moist for days.
- The pudding filling is not too sweet, perfectly balancing the richness of the chocolate.
- Crumbling some of the cake to coat the outside adds texture and makes each bite irresistible.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips, melted
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures your dry ingredients are well combined for a uniform cake texture.
Mix Wet Ingredients
In another bowl, beat the eggs, then add the buttermilk, coffee, oil, and vanilla. Mix until smooth. Gradually add the wet ingredients to the dry, mixing until just combined. Stir in the melted chocolate chips for that extra chocolate punch.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
Prepare the Filling
While the cakes cool, prepare the pudding filling according to package instructions, but use half the milk for a thicker consistency. Let it cool slightly before assembling the cake.
Assemble the Cake
Place one cake layer on your serving plate. Spread the pudding filling over the top. Place the second layer on top. Crumble some of the cake edges and press into the sides for that classic blackout cake look.
Tips and Tricks
For an even more decadent cake, brush each layer with a simple syrup made of equal parts sugar and water before adding the filling. This keeps the cake incredibly moist. If you’re short on time, you can use a store-bought chocolate pudding mix, but making it from scratch really elevates the flavor. Lastly, for a smoother crumb coating, pulse the cake crumbs in a food processor until fine.
Recipe Variations
- Add a layer of raspberry jam between the cake and pudding for a fruity twist.
- Use dark chocolate instead of semisweet for a more intense chocolate flavor.
- Top the cake with chocolate ganache instead of crumbs for a sleek finish.
- Incorporate espresso powder into the batter for a mocha version.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just be sure to store it in an airtight container in the refrigerator.
Can I freeze Ebinger’s Blackout Cake?
Yes, you can freeze the assembled cake or individual layers. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
Summary
Ebinger’s Blackout Cake is the ultimate chocolate cake, featuring layers of moist chocolate cake, creamy pudding filling, and a crumb coating. Perfect for special occasions or whenever you need a chocolate fix.
