Entenmanns Blackout Cake Copycat Recipes

EBINGER'S BLACKOUT CAKE

Steps:

• Preheat the oven to 375°F degrees. Butter and lightly flour two (8-inch) round cake pans.
• Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
• Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts, about three minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for one minute. Remove and set aside to cool until tepid.
• In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed.
• In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter.
• Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool the cakes in the pans on rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
• While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for one minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool and thick.
• Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, one tablespoon at a time. Return the top to the heat, if necessary, to melt the butter.
• Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for about 45 minutes until it reaches a spreadable consistency.
• Assemble the cake: use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with one-half of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a thin layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes.
• Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Refrigerate for at least 1 hour before serving.

BROOKLYN BLACKOUT CAKE

Steps:

• In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined., Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable., Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake., Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.

ENTENMANN'S POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Spray an 8-1/2 inch Pyrex loaf dish with Pam.
• Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, beating 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes.
• Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
• Spread thick and creamy batter evenly in prepared loaf dish.
• Bake 65 minutes or until tester inserted into the center comes out clean.
• Cool in the baking dish on a wire rack for 30 minutes.
• Remove from the dish.
• Slice into 1/2 inch thick slices.
• If you are going to be freezing the cake, be sure to slice before freezing the loaf.
• Thaw to use within 6 months.