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All Chocolate Blackout Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1/2
c
Unsweetened cocoa 2
tb
Boiling water 2
oz
Unsweetened chocolate,
Chopped 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
FILLING (SEE NOTE) 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,
Chopped 2
tb
Cornstarch dissolved in 1
tb
Cold water 1/4
ts
Salt 1
t
Vanilla 2
tb
Butter
FROSTING 12
oz
Semisweet chocolate,
Chopped 1 1/2
Sticks unsalted butter 1/2
c
Hot water 1
tb
Light corn syrup 1
tb
Vanilla
Directions:
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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