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Chocolate Blackout Cake

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


3/4  cup  Cocoa powder
1  cup  Milk
4  ounces  Butter
1/4  cup  Shortening
2  cups  Sugar
3    Eggs
2  teaspoons  Vanilla
2 1/4  cups  Cake flour
1  tablespoon  Baking powder
1  tablespoon  Baking soda
1/2  teaspoon  Salt

2/3  cup  Sugar
2  tablespoons  Cornstarch
1/4  teaspoon  Salt
1 1/2  cups  Milk
3  ounces  unsweetened chocolate, chopped
1  tablespoon  Vanilla

4  ounces  Unsweetened chocolate
4  ounces  Butter
1 1/2  teaspoons  Vanilla
3    Eggs
3  cups  Confectioner's sugar

1. Preheat oven to 325 degrees F.

2. Cake: Butter 2 9" cake pans, dust with flour, set aside. Stir cocoa with some milk to form a paste. Stir in the rest of the milk and beat with a whisk until smooth. Set aside. Cream the butter and shortening with the sugar. Add the eggs one at a time, mixing well after each addition. Add the vanilla and blend. Sift the flour with the baking powder, baking soda and salt. Add the flour mixture to the butter in three parts, alternating between each addition with the cocoa mixture, beating after each addition. BEAT ONLY TILL INGREDIENTS ARE ABSORBED. Divide batter equally in the two cake pans. Bake 35 to 40 minutes, or until cake pulls away from sides on pan, and a cake tester (toothpick) inserted into cake comes out clean. Place cakes on wire racks and allow to cool completely.

3. Pudding Filling: Combine sugar, cornstarch and salt in small saucepan. Gradually add the milk while mixing with a wire whisk. Add the chopped chocolate. Place over medium heat and cook, stirring constantly, until mixture thickens and bubbles for three minutes. Filling should have the texture of pudding (because that's just what it is). Place in small bowl to cool with plastic wrap directly covering the surface to prevent a skin from forming.

4. Frosting: Melt the chocolate in the top of a double boiler. Remove it from the heat and cool slightly. In a medium bowl, beat the butter, vanilla, and eggs until well mixed. The mixture will not blend completely - do not worry. Gradually beat in the sugar, about 2 tablespoons at a time, beating well after each addition. Beat in the melted chocolate. Chill the frosting while assembling the rest of the cake, about 15 minutes.

5. Cut each cake layer in half horizontally, using a serrated knife. You now have 4 layers, 3 for the cake assembly and 1 for the outside crumbs. Place one of the layers in the food processor bowl and pulse-chop to make crumbs; set aside. (Or break it up with your hands.)

6. Sandwich the remaining 3 layers with the chocolate pudding filling, assembling the cake on a cardboard circle or the bottom of a springform pan, if possible. Frost the side and top of the cake with the chocolate frosting. Working over a baking sheet lined with aluminum foil or wax paper, hold the cake in the palm of your hand. With the other hand, gently press the cake crumbs all over the top and sides of the cake, pressing them to adhere. Pick up any crumbs that drop and press them back on.

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