3 layers of chocolatey goodness! Chocolate cake, pudding between the layers, and a chocolate ganache to frost, cake crumbs on the outside to decorate. A bit of a labor of love but worth it for an occasion
My aunt worked at Ebinger’s, and she would always bring this cake around. It’s cool to see a recipe for it.
Jamie said:
My aunt worked at Ebinger’s, and she would always bring this cake around. It’s cool to see a recipe for it.
Oh, neat! If you ever make it, I’d be curious to hear if the recipe holds up to the real thing.
That looks decadent and rich, but most importantly, scrumptious. Chocoholics rejoice!
That’s great to make. Looks delicious.
It looks really beautiful. It was my Bubbe’s favorite cake; she grew up in Brooklyn. I got to make it a few times for her while she was alive.
That looks phenomenal
I’m dying. This looks delicious. Thank you for the recipe.
Does anyone want to share the recipe past the paywall? lol This looks amazing.
Looks DELICIOUS!!!
Omg
CAKE
Unsalted butter, room temperature (for pans)
¾ cup (63 g) Dutch-process cocoa powder, plus more for pans
1½ cups (187 g) all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
1 large egg plus 1 large egg yolk, room temperature
1½ cups (packed; 320 g) dark brown sugar
¾ cup sour cream, room temperature
5 Tbsp. vegetable oil
2 tsp. vanilla extract
¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
PUDDING
⅓ cup (28 g) Dutch-process cocoa powder
5 Tbsp. (35 g) cornstarch
1¼ cups heavy cream
4 large egg yolks, beaten to blend
1¼ cups whole milk
⅔ cup (packed; 142 g) dark brown sugar
¼ tsp. kosher salt
4 oz. milk chocolate, chopped
1 tsp. vanilla extract
FROSTING
1 cup heavy cream
3 Tbsp. golden syrup (such as Lyle’s Golden Syrup)
⅛ tsp. kosher salt
12 oz. bittersweet chocolate, chopped
¾ cup sour cream
2 Tbsp. unsalted butter
Preparation
CAKE
Step 1
Arrange a rack in the center of the oven; preheat oven to 350°. Line two 8x2”-deep round cake pans with parchment paper. Grease with unsalted butter, then dust with cocoa powder, tapping out excess.
Step 2
Sift ¾ cup (63 g) Dutch-process cocoa powder, 1½ cups (187 g) all-purpose flour, 1½ tsp. baking soda, and ¾ tsp. baking powder into a medium bowl, then whisk to combine. Whisk 1 large egg plus 1 large egg yolk, room temperature, 1½ cups (packed; 320 g) dark brown sugar, ¾ cup sour cream, room temperature, 5 Tbsp. vegetable oil, 2 tsp. vanilla extract, ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.
Step 3
Divide batter between prepared pans. Bake cake until a toothpick or cake tester inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan. Invert onto a plate, then invert again.
Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
PUDDING
Step 4
Whisk ⅓ cup (28 g) Dutch-process cocoa powder and 5 Tbsp. (35 g) cornstarch in a large saucepan. Whisk in 1¼ cups heavy cream until smooth and no lumps remain. Add 4 large egg yolks, beaten to blend, 1¼ cups whole milk, ⅔ cup (packed; 142 g) dark brown sugar, and ¼ tsp. kosher salt; whisk to combine. Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.
Step 5
Remove from heat; add 4 oz. milk chocolate, chopped and 1 tsp. vanilla extract and stir until chocolate is melted and mixture is smooth. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto the surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours.
Do Ahead: Pudding can be made 1 day ahead. Keep chilled.
FROSTING AND ASSEMBLY
Step 6
Bring 1 cup heavy cream, 3 Tbsp. golden syrup, and ⅛ tsp. kosher salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in 12 oz. bittersweet chocolate, chopped, ¾ cup sour cream, and 2 Tbsp. unsalted butter. Let sit, stirring occasionally, until chocolate and butter are melted, and the mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable (it will look like a broken chocolate sauce at first, but magically, about 1½ hours later, it will start to thicken). Stir until smooth. (If your kitchen is warmer than 72°, chill frosting 5 minutes. Stir to combine the cooler outer edges with the warmer center, then chill another 5 minutes. It should be the consistency of sour cream; if not, chill another 5 minutes and stir.)
Step 7
Meanwhile, using a serrated knife and sawing in long, even strokes, carefully halve cakes lengthwise. Set aside the 3 prettiest layers for assembly. Crumble the remaining layer of cake with your fingers into fine crumbs (or push through a wire rack set inside a rimmed baking sheet). Place 1 layer, cut side up, on a platter or cake stand.
Step 8
Remove plastic from chilled pudding and vigorously whisk until smooth. Using a rubber spatula, spread half of the pudding over the cake layer on the stand, spreading to the edges. Top with another cake layer, cut side down, and spread remaining pudding over the cake. Top with the third cake layer, cut side down (leave the top bare). Chill cake 1 hour and up to 8 hours to let pudding firm up.
Step 9
Spread frosting all over the top and sides of the chilled cake. The frosting on top should be as smooth and level as possible, but it’s okay if the sides look messy; the chocolate cake crumbs will hide any mistakes you make.
Step 10
Place the cake stand on a sheet tray. Take a handful of cake crumbs and press into the sides of the cake. Repeat, turning the cake as you go, to completely cover the sides in crumbs. Sprinkle crumbs on the outside edges of the top layer.
Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.
Looks incredible!
Hooooly shit, how have I not heard of this before?! Looks amazing!
This cake looks like it uses a very ample amount of chocolate and pudding. It’s just the best pairing ever!