Ebinger's Blackout Cake Tutorial - The Cake is Worth the Work!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsweetened chocolate

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more widely available and less expensive.

Grease and flour 21 cake pans.

Boil water for the cake mixture.

Measure 8 cups of unsweetened Dutch process cocoa powder and add 3 tablespoons of boiling water to it.

Chop 3 and 3/4 ounces of unsweetened chocolate into fine pieces and place in a small saucepan.

Add 1 and 1/4 cups of 1% milk to the saucepan with the chopped chocolate.

Heat the saucepan over medium heat, stirring frequently until the chocolate is completely melted.

Pour the cocoa powder mixture into the melted chocolate mixture in the saucepan, mixing until thoroughly incorporated.

Turn off the heat and set the chocolate mixture aside until it is tepid.

In a mixer, cream together 1 and 3/4 cups of unsalted butter and 3 and 1/3 cups of sugar on low speed until well combined.

Separate 6 large eggs, keeping the egg whites clean for later use.

Add the egg yolks one at a time to the butter and sugar mixture, mixing well after each addition.

Add 4 teaspoons of vanilla extract to the mixture.

In a separate bowl, combine 3 and 3/4 cups of flour, 1 and 1/6 teaspoons of baking powder, and 1 and 1/6 teaspoons of baking soda.

Slowly add the flour mixture to the wet batter, folding it in carefully to avoid overflow.

Once combined, set the batter aside and clean the mixing bowl for the egg whites.

Use lemon juice to clean the mixing bowl before whipping the egg whites.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens