Chocolate Blackout Cake | America's Test Kitchen

Name: Chocolate Blackout Cake | America's Test Kitchen
Ingredients: 1 1/4 cups (8¾ ounces/248 grams) granulated sugar; 1/4 cup (1 ounce/28 grams) cornstarch; 1/2 teaspoon table salt; 2 cups half-and-half; 1 cup whole milk; 6 ounces (170 grams) unsweetened chocolate, chopped; 2 teaspoons vanilla extract; 8 tablespoons unsalted butter (1 stick), plus extra for greasing pans; 1 1/2 cups (7½ ounces/213 grams) all-purpose flour, plus extra for dusting pans; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (2¼ ounces/64 grams) Dutch-processed cocoa powder; 1 cup brewed coffee; 1 cup buttermilk; 1 cup packed (7 ounces/198 grams) light brown sugar; 1 cup (7 ounces/198 grams) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract

www.americastestkitchen.com

It's been over 50 years since once-renowned Ebinger's Baking Company in Brooklyn closed its doors. We set out to re-create one of its most beloved recipes.

Keywords

Desserts or Baked Goods
Chocolate
Cakes

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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