All Chocolate Blackout Cake from Ebinger's
Indulge in the decadence of nostalgia with the legendary All Chocolate Blackout Cake from Ebinger’s Bakery, a dessert renowned for its deep, chocolatey layers and luxurious textures. This show-stopping treat features ultra-moist chocolate cake sandwiching a luscious homemade chocolate pudding, all enveloped in a rich chocolate crumb coating that gives it its signature look. The recipe balances bittersweet and creamy notes perfectly, with ingredients like unsweetened cocoa powder, semisweet chocolate chips, and velvety heavy cream coming together to create a dessert that's as indulgent as it is unforgettable. Whether you're celebrating a special occasion or simply craving an unbeatable chocolate fix, this blackout cake is pure bliss. Serve it chilled for the ultimate flavor and texture experience—and watch it disappear!
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Ingredients
- 1.5 cups All-purpose flour
- 1 cup Unsweetened cocoa powder (sifted)
- 1.25 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 0.5 cup Unsalted butter (melted and slightly cooled)
- 2 large Eggs
- 1 cup Whole milk
- 1 cup Boiling water
- 1.5 cups Heavy cream
- 10 ounces Semisweet chocolate chips
- 2 teaspoons Vanilla extract
- 3 tablespoons Cornstarch
- 0.25 cup Unsweetened cocoa powder (for the pudding)
- 0.75 cup Granulated sugar (for the pudding)
- 2 cups Water (for the pudding)
- 0.25 teaspoon Salt (for the pudding)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Step 3
Add the melted butter, eggs, and whole milk to the dry ingredients. Mix until smooth and well-combined. Gradually stir in the boiling water, mixing until the batter is thin but fully incorporated.
Step 4
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 5
Cool the cakes in their pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, reserve one layer for crumbs by breaking it into small pieces. Set aside.
Step 6
To prepare the chocolate pudding, whisk together the cornstarch, cocoa powder, sugar, and salt in a medium saucepan. Gradually add the water while whisking until the mixture is smooth.
Step 7
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate until completely cool.
Step 8
Heat the heavy cream in a small saucepan over low heat until it begins to steam. Remove from heat and stir in the chocolate chips until completely melted and smooth. Let cool slightly to thicken.
Step 9
To assemble the cake, spread an even layer of chocolate pudding over the bottom cake layer. Add the second cake layer and spread more pudding on top and along the sides as a coating.
Step 10
Press the reserved cake crumbs into the pudding coating, covering the cake completely with crumbs.
Step 11
Refrigerate the cake for at least 1 hour to set before slicing and serving.
Nutrition Facts
| Serving size | (2754.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6702.7 |
| Total Fat 325.0g | 0% |
| Saturated Fat 196.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1023.3mg | 0% |
| Sodium 5871.5mg | 0% |
| Total Carbohydrate 930.1g | 0% |
| Dietary Fiber 131.2g | 0% |
| Total Sugars 570.7g | |
| Protein 118.5g | 0% |
| Vitamin D 189.4IU | 0% |
| Calcium 955.3mg | 0% |
| Iron 43.6mg | 0% |
| Potassium 6212.8mg | 0% |
Source of Calories