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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert guide

How to Drink Your Juice and Eat It Too

Think a juice cleanse is going to make up for all that holiday eating? We dare you to double down by also using the pulp in one of these 5 unexpected ways.

 

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Restaurant Intel

Cheez-It Cake, PB&J Pies and More at Stephanie Izard’s New Bakery

Stephanie Izard's new bakery offers nostalgia-inspired confections. 

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ChefSteps

How to Turn Carrots into a Luscious Flourless Cake

Dense, moist carrot cake with cream cheese frosting is an American classic that was invented in the 1970s and remains popular forty years later.

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Where to Go Next

Five Days of Art, Cake and Wine in Le Marche

If you're aching to visit Italy and wouldn't mind cooking classes, a porchetta tasting and an intensive, hands-on class on cake design, this is the tour for you.

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America's Best Gluten-Free Bakeries

Colorado's Amazing Gluten-Free Vindaloo Spice Cake

Husband and wife Kim and Jake Rosenbarger opened their Colorado bakery in 2010 “to make the best cakes in Boulder,” as their Twitter bio reads.

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Make This Now

10 Decadent Cakes for Easter

No, they're not bunny cakes, but here are 10 incredible desserts that will sweeten Easter Sunday.

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The Edible Table

Sri Lankan Love Cake to Win a Suitor

Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays.

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Food History

A Brief History of the Birthday Cake

When was the last time you thanked the Romans for brithday cake?

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Mad Genius Tips

The Secret to Perfect Layer Cake

Never waste frosting trying to cover up mangled or lopsided cake layers again!

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Most Wanted Recipe

Gale Gand's Chocolate Blackout Cake

Gale Gand's Chocolate Blackout Cake
Chocolate Blackout Cake

Photo © Ryan Liebe.

To celebrate the 25th anniversary of F&W’s Best New Chef awards, one of our biggest stars shares one of her most requested recipes.

Gale Gand was named a Best New Chef 1994 while at Trio in Evanston, Illinois. She is now a chef-in-residence at Elawa Farm in nearby Lake Forest, as well as a partner at Tru in Chicago.

Over the course of her memorable baking career, Gale Gand has fielded requests for hundreds of recipes. But the most persistent pleas are for her chocolate blackout cake. She made it for the first time in 1996, when a customer asked her to re-create the recipe from the iconic Brooklyn bakery Ebinger’s, which went out of business in the ’70s. But Gand had never tasted the cake, and the recipe was a secret. So she began researching descriptions. “This was pre-Google; it wasn’t easy,” she says. After multiple tests, Gand arrived at a version she was happy with—layers of tender chocolate cake stuffed with chocolaty filling. “Now, it’s almost an underground thing. Someone will call and say, ‘I hear you do a blackout cake,’ and I’ll say, ‘Who sent you?’” RECIPE: Chocolate Blackout Cake

Related: 50 Chocolate Desserts
22 Chocolate Cakes
Best Hot Chocolate in the U.S.

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