My boss has been asking me to make her favorite chocolate cake since pretty much the day I started at the company, ten months ago.  She brought me in this old beat up piece of paper and asked me to make a copy of it and make the cake for her.

Well it’s her birthday and I decided to go ahead and make it for her (not to mention her “special request” last week).  So here I am making the cake.  After googling the recipe I realized it is from an old famous Brooklyn Bakery, Ebinger’s.  A Famous bakery and a blackout cake, really not much in this world that I love more than those two things.  Making this blackout chocolate cake was not really asking too much and I can’t believe I haven’t made it sooner.   For a history on Ebinger’s Bakery click here.

Part 1: The Cake

The original

This is what my cake should look like

Click here for the recipe.

I started by mixing the cocoa powder with boiling water to make a paste.  Mine was not so much a paste, so next time I make this cake I need to pay more attention to this step, as it caused some lumps in the cake batter in the end.

Cocoa and Water

Next I melted the chocolate with milk over the stove; eventually adding it to the cocoa paste.

After creaming the butter and sugar together you beat in the egg yolks followed by the vanilla.

Then you stir the chocolate mixture in with the butter & sugar mixture and fold in the flour mixture.

Lastly you beat the egg whites to soft peaks and fold them in with the chocolate mixture.  FYI this mixture tastes DIVINE.  HEAVENLY.  A-MAZE-ING.

Before I mixed the egg whites in, I took short break from the mixing and filled a cake pan with ¼” of water and placed it in my pre-heated oven.  I learned in my Wilton class that the water boils up to create steam and helps lift your cake and separate it from the sides of the pan, allowing you to know when it is done.

As I said the batter was a bit lumpy due to my failure to make a paste with the cocoa and water mixture.  This is something I will work on for next time.  However, I do not think it is going to effect the taste of the cake.

I placed the batter in two 9” pans and popped them in my oven.  35 minutes later here is what emerged…

The pan of water in the oven is what makes the cake creep away from the sides of the pan.  This not only helps with the cake removal but also tells you when the cake is done.  I say it worked 100%.  The recipe calls for the cake to bake for 45 minutes however my edges had creeped away just after 35 minutes.  When I tested them the fork came out clean and sure enough they were done.

Two perfect All Chocolate Cakes.  Soon to be one Perfect All Chocolate Blackout Cake!  Stay tuned for Part 2 tomorrow.

J.

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