The Best Blackout cake 

3 Mins read

The Best Blackout cake 

Blackout cake is a traditional American chocolate cake originating from Brooklyn’s Ebinger’s Bakery, where it was first made in 1942. This rich, dark sponge cake is filled with thick pudding-like chocolate custard and topped with crumbs of chocolate cake.

Its dark visual appearance is a nod to the mandatory blackouts that happened at the time (WWII) in order to protect the Brooklyn Navy Yard




Unsalted butter, room temperature (for pans)

¾ cup Dutch-processed cocoa powder, plus more for pans

1½ cups all-purpose flour

1½ teaspoons baking soda

¾ teaspoon baking powder

1 large egg, room temperature

1 large egg yolk, room temperature

1½ cups (packed) dark brown sugar

¾ cup sour cream, room temperature

5 tablespoons vegetable oil

2 teaspoons vanilla extract

¾ teaspoon kosher salt


⅓ cup Dutch-processed cocoa powder

5 tablespoons cornstarch

1¼ cups heavy cream

4 large egg yolks, beaten to blend

1¼ cups whole milk

⅔ cup (packed) dark brown sugar

¼ teaspoon kosher salt

4 ounces milk chocolate, chopped

1 teaspoon vanilla extract


1 cup heavy cream

3 tablespoons golden syrup (such as Lyle’s Golden Syrup)

⅛ teaspoon kosher salt

12 ounces bittersweet chocolate, chopped

¾ cup sour cream, room temperature

2 tablespoons unsalted butter, room temperature





Preheat to 350°. Line two 8×2″-deep round cake pans with parchment paper. Lightly, grease with butter, then dust with cocoa powder

Whisk flour, baking soda, baking powder, and remaining ¾ cup cocoa powder in a bowl to combine. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla, salt, and ¾ cup hot water in a separate bowl until smooth. Whisk in dry ingredients until just combined.

Divide batter between prepared pans. Bake cake until a toothpick inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan. Invert onto a plate, then invert again.


Combine cocoa powder and cornstarch in a large saucepan. Whisk in cream until smooth and no lumps remain. Add egg yolks, milk, brown sugar, and salt; whisk to combine. Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.

Remove from heat and add chocolate and vanilla, stirring until chocolate is melted and mixture is smooth. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours.

Using a serrated knife and sawing in long, even strokes, carefully halve cakes lengthwise. Set aside the 3 prettiest layers for assembly. Crumble remaining layer with your fingers into fine crumbs (or push through a wire rack set inside a rimmed baking sheet). Place 1 layer, cut side up, on a platter or cake stand.

Remove plastic from chilled pudding and vigorously whisk until smooth. Using a rubber spatula, spread half of pudding over cake layer on stand, spreading to edges. Top with another cake layer, cut side down, and spread remaining pudding over cake. Top with third cake layer cut side down (leave top bare). Chill cake 1 hour and up to 8 to let pudding firm up


Bring cream, syrup, and salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in chocolate, sour cream, and butter. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain. 

Transfer to a medium bowl. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable (it will look like a broken chocolate sauce at first, but magically, about 1½ hours later, it will start to thicken). Stir until smooth. (If your kitchen is warmer than 72°, chill frosting 5 minutes.

 Stir to combine cooler outer edges with warmer center, then chill another 5 minutes. It should be the consistency of sour cream; if not, chill another 5 minutes and stir.)

Spread frosting all over top and sides of chilled cake. The frosting on top should be as smooth and level as possible, but it’s okay if the sides look messy; the crumbs will hide any mistakes you make.

Place cake stand on a sheet tray. Take a handful of cake crumbs and press into sides of cake. Repeat, turning cake as you go, to completely cover sides in crumbs. Sprinkle crumbs on outside edges of top layer.







Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

You may also like

How To Prepare Pato No Tucupi

1 Mins read
How To Prepare Pato No Tucupi Pato no tucupi is a specialty dish from Belem, consisting of duck stewed with tomatoes and…

How To Prepare Brazilian Rabanada

1 Mins read
How To Prepare Brazilian Rabanada Rabanada is the Portuguese and Brazilian version of french toast. It’s made with round or oval stale…

Cherry Clafoutis Recipe

2 Mins read
Cherry Clafoutis Recipe Cherry Clafoutis Recipe Originating from the Limousin area in France and dating back to at least the mid-1800s, clafoutis…