Ebingers Bakery Orange Cappuccino Pudding Cake Recipes

EBINGER'S BAKERY ORANGE CAPPUCCINO PUDDING CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
• In a bowl mix together flour, baking powder and brown sugar.
• In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
• Add the wet ingredients to the dry, blending just until mixed.
• Batter will be thick.
• Pour into prepared pan.
• Sprinkle semisweet chocolate chips over top.
• In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
• Pour carefully over cake batter.
• Bake 35 minutes or until cake springs back when touched lightly in center.
• Serve warm; spoon cake and underlying sauce into individual dessert dishes.

EBINGER'S BLACKOUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2-9" cake pans.
• Make the cake:.
• Stir the cocoa with with some of the milk to form a paste.
• Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
• Set aside.
• In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
• Beat for one minute, or until the mixture is fluffy.
• Sift together the flour, baking powder, baking powder and salt.
• Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
• Beat only until the dry ingredients are absorbed.
• Divide the batter between the 2 cake pans, and smooth with a spatula.
• Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
• Do not overbake!
• Cool on wire racks for 10 minutes, then carefully invert onto racks.
• Turn right-side up and let cool completely.
• Make the pudding:.
• Combine sugar, cornstarch and salt in a small, heavy saucepan.
• Gradually add the milk, mixing thoroughly with a whisk.
• Add the chocolate.
• Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
• Remove from heat and stir in the vanilla.
• Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
• Cool.
• Make the frosting:.
• Melt the chocolate in the top of a double boiler.
• Remove from heat and cool slightly.
• In a medium bowl beat the butter, vanilla and eggs until well blended.
• The mixture will not blend completely- Don't worry!
• Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
• Beat in the melted chocolately.
• Chill the frosting while assmebling the rest of the cake, about 15 minutes.
• Assembly:.
• Using a serrated knife, cut each cake layer in half horizontally.
• Place one of the layers in the bowl of a food processor and pulse to make crumbs.
• Set Aside.
• Sandwich the remaining 3 layers with the chocolate pudding filling.
• I work on a cardboard cake circle, or the bottom of a springform pan.
• Frost the top and sides of the cake with the chocolate frosting.
• Working over a baking sheet, hold the cake in the palm of your hand.
• Using your other hand, press the cake crumbs all over the top and sides of the cake.
• Pick up any crumbs that drop, and press them back on.

BLACKOUT CAKE

Steps:

• Heat the oven to 375 degrees.
• To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
• In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
• Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
• Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
• While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
• Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
• Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
• Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
• Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.