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The Blackout Cake to end all other chocolate cakes. AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting. The Blackout Cake to end all other chocolate cakes. AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting.
This chocolate cake is super easy to make, but you have to use the ingredients I specify (i.e. don’t use regular cocoa powder instead of dark cocoa powder, etc). To make a true blackout cake, you need that blend of ultra rich cocoa powder and coffee.
Serving Suggestion: Blackout cake is meant to be served simply, on its own. If you want to dress individual plates, perhaps add a drizzle of fudge sauce and a sprinkle of cocoa powder.
Ebinger’s, a lost-but-not-forgotten Brooklyn bakery, made their original version of this cake famous. Our recipe, based on the spirit of Blackout Cake if not its exact ingredients, marries a moist chocolate layer cake with rich, pudding-like filling and thick ganache icing — plus Ebinger’s trademark cake-crumb coating.
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