Chocolate Blackout Cake

Name: Chocolate Blackout Cake
Yield: Serves 10 to 12
Ingredients: 1 1/4 cups (8¾ ounces), granulated sugar; 1/4 cup (1 ounce), cornstarch; 1/2 teaspoon, table salt; 2 cups, half-and-half; 1 cup, whole milk; 6 ounces, unsweetened chocolate, chopped; 2 teaspoons, vanilla extract; 8 tablespoons, unsalted butter (1 stick), plus extra for greasing pans; 1 1/2 cups (7½ ounces), all-purpose flour, plus extra for dusting pans; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 3/4 cup (2¼ ounces), Dutch-processed cocoa powder; 1 cup, brewed coffee; 1 cup, buttermilk; 1 cup packed (7 ounces), light brown sugar; 1 cup (7 ounces), granulated sugar; 2 , large eggs; 1 teaspoon, vanilla extract

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Appears in Cook's Country October/November 2006, Cook's Country TV

Desserts or Baked Goods

It's been over 35 years since once-renowned Ebinger's Baking Company in Brooklyn closed its doors. We set out to re-create one of its most beloved recipes.

SERVES10 to 12

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WHY THIS RECIPE WORKS

Chocolate Blackout Cake was first made by a bakery in Brooklyn 35 years ago. We wanted to create a version that could be prepared long after the shop had shut its doors. To achieve this, we used Dutch-processed cocoa for big chocolate flavo...

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