Ebingers Blackout Cake
Instructions:
- For the cake:
- 1/2 cup unsweetened Dutch−process cocoa, or Hersheys European
- 2 Tablespoons boiling water
- 2 ozs. unsweetened chocolate (2 squares), chopped
- 3/4 cup milk
- 2 cups granulated sugar
- 2 sticks unsalted butter, slightly softened
- 2 Tablespoons unsalted butter, for cake pans
- 4 eggs, separated
- 2 Teaspoons vanilla extract
- 2 cups all−purpose flour, + 1 Tablespoon for pans
- 1 Teaspoon baking powder
- 1 Teaspoon salt
- 1 Teaspoon baking soda
- For the filling:
- 1 Tablespoon unsweetened Dutch process cocoa, + 1−3/4 teaspoons
- 2 cups boiling water
- 3/4 cup sugar, + 3−1/2 teaspoons
- 1 oz. bittersweet chocolate, chopped
- 2 Tablespoons cornstarch
- 1 Tablespoon cold water
- 1/4 Teaspoon salt
- 1 Teaspoon vanilla extract
- 2 Tablespoons unsalted butter
- Frosting:
- 12 ozs. semisweet chocolate, chopped
- 3/4 cup unsalted butter
- 1/2 cup hot water
- 1 Tablespoon corn syrup
- 1 Tablespoon vanilla extract
- Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowl and whisk in boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes.
- Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa paste into the milk mixture.
- Return to heat, stir for one minute, remove and cool until tepid.
- In a small bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, salt and baking soda.
- Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
- Butter and lightly flour two 8 inch round cake pans and divide the batter between the two pans.
- Bake for 45 minutes and cool on a rack for 15 minutes.
- Gently remove the cakes from their pans and continue to cool.
- While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate.
- Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch mixture into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
- Remove the pan from the heat, whisk in the vanilla and the butter and transfer the mixture to a bowl and refrigerate until cool.
- Make the frosting:
- In a double boiler (or a pan within a pan), melt the chocolate. remove from heat and whisk in the butter, one tablespoon at a time, returning to the heat if necessary to melt the butter.
- Whisk in the hot water all at once and stir until smooth.
- Whisk in the corn syrup and the vanilla.
- Refrigerate for up to 15 minutes before using.
- Assemble the cake:
- Use a sharp knife to slice each cake into two disks to form 4 layers. Set one layer aside.
- Place one layer on a cake round or plate.
- Generously swath the layer with filling.
- Add the second layer and repeat. Add the third layer.
- Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes.
- Meanwhile, crumble the remaining cake layer, into fine crumbs.
- Apply a second layer of frosting to the cake, sprinkle liberally with crumbs and serve within 24 hours.
- Store in a cool place.