Named for the blackouts during World War 2, this dark, decadent cake, layered with chocolate pudding and topped with cake crumbs, was invented by New York's Ebinger Bakery.
Ingredients
Filling
- 250g (1 cups) sugar
- 60ml ( cup) cornflour
- 2.5ml ( tsp) salt
- 500ml (2 cups) fresh cream
- 250ml (1 cup) milk
- 200g dark chocolate
- 10ml (2 tsp) vanilla essence
Cake
- 180g (1 cups) cake flour
- 10ml (2 tsp) baking powder
- 2.5ml ( tsp) bicarbonate of soda
- 2.5ml ( tsp) salt
- 125g butter
- 185ml ( cup) cocoa powder
- 250ml (1 cup) strong brewed coffee
- 250ml (1 cup) buttermilk
- 200g (1 cup) light brown sugar
- 100g ( cup) white sugar
- 2 extra-large eggs
- 5ml (1 tsp) vanilla essence
Method
For the filling whisk together the sugar, cornflour, salt, cream and milk in a large pan and place over medium heat. Add the chocolate and whisk constantly until the chocolate melts and mixture begins to bubble, about 2-4 minutes. Stir in the vanilla and transfer the mixture to a large bowl. Place plastic wrap on the surface of the filling and refrigerate overnight or until cold.
For the cake, preheat the oven to 170C. Grease or spray 2X20cm deep cakepans and line the bases with baking paper. Sift flour, baking powder, bicarb and salt into a bowl. Melt butter in a pot, stir in the sifted cocoa powder and cook, stirring, for 1 minute. Remove from heat and add coffee, buttermilk and both sugars. Whisk until sugar is dissolved. Whisk in eggs and vanilla, then gradually add the flour mixture, stirring until you have a smooth batter.
Divide the batter between the pans and bake for about 30 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack and cool completely.
To assemble, cut each cooled cake in half horizontally. Crumble one cake layer into large crumbs (easiest done by pulsing quickly in a food processor) and set aside. The colder the cake, the easier it will be to crumble. Place one cake layer on a serving platter and spread 250ml (1 cup ) of the chilled chocolate filling over it. Top with another cake and another layer of filling, then the last cake. Spread remaining filling evenly over the top and sides of the cake and sprinkle over the crumbs, pressing lightly so they stick to the topping. Refrigerate until needed. Remove from the fridge 30 minutes before slicing and serving.