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All Chocolate Blackout Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

1/2  c  Unsweetened cocoa
2  tb  Boiling water
2  oz  Unsweetened chocolate,
3/4  c  Milk
1  c  Butter, softened
2  c  Sugar
4  lg  Eggs, separated
2  ts  Vanilla extract
2  c  Flour
1  t  Baking powder
1  t  Baking soda
1  t  Salt
1  tb  +1 3/4 tsp. cocoa powder
2  c  Boiling water
3/4  c  + 1 Tbls. + 1/2 tsp. sugar
1  oz  Bittersweet chocolate,
2  tb  Cornstarch dissolved in
1  tb  Cold water
1/4  ts  Salt
1  t  Vanilla
2  tb  Butter
12  oz  Semisweet chocolate,
1 1/2    Sticks unsalted butter
1/2  c  Hot water
1  tb  Light corn syrup
1  tb  Vanilla

Preheat oven to 375, prepare 2 8" pans (grease & flour). Make the cake: Place cocoa in bowl & whisk in boiling water to form a paste. Combine chocolate & milk in small saucepan over med heat. Stir frequently until chocolate melts. Remove from 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 med heat & stir for 1 minute. Remove & set aside to cool until tepid. In mixing bowl, cream butter & sugar together. beat in the egg yolks, one at a time, add the vanilla. Slowly stir in chocolate mixture. Combine the flour, baking powder, baking soda & salt. Using a spatula add the flour mix to the chocolate mixture. Fold in until just mixed. In another bowl whisk egg whites to form soft peaks. Fold into batter. Divide the batter into the two pans. Bake until toothpick comes out clean of center about 45 minutes. Cool on rack for 15 minutes. While cake is baking make the filling. Combine the cocoa & boiling water in a small saucepan over low heat. Stir in sugar & chocolate. Add the dissolved cornstarch paste & salt to the pan & bring to a boil, stirring continuously. Boil for 1 minute. Remove from heat & whisk vanilla & butter. Transfer mix to a bowl, cover & refrigerate until cool. Make the frosting: melt chocolate in double boiler over hot, NOT SIMMERING, water, stirring until smooth. Whisk in butter 1 Tbls. at a time. Remove from heat. Whisk in hot water all at once & whisk until smooth. Whisk in corn syrup & vanilla. Cover & refrigerate for up to 15 minutes prior to using. Assemble the cake: Slice each layer to form 4 layers, set 1 layer aside. Place 1 layer on a cake plate. Generously swath the layer with 1/3 of the filling. Add the second layer & repeat. Set the third layer on top & quickly apply a layer of frosting to the top & the sides of the cake. Refrigerate for 10 minutes. Crumble the remaining cake layer. apply the remaining frosting to the cake. Sprinkle liberally with the cake crumbs. Serve the cake within 24 ho urs. Store in a cool place. NOTE: Ingredients make a runny filling that's OK. In fridge it hardens up. CAKE:

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