A recipe for Ebinger's All Chocolate Blackout Cake. Follow the simple recipe instructions for Ebinger's All Chocolate Blackout Cake shared by other home cooking experts.
Ingredients
CAKE: 1/2 c. Unsweetened Cocoa2 Tbs. Boiling water
2 oz. Unsweetened Chocolate, chopped
3/4 c. Milk
1 c. Butter, Softened (2 sticks)
2 c. Sugar
4 lg. Eggs, separated
2 Tsp. Vanilla extract
2 c. Flour
1 Tsp. Baking powder
1 Tsp. Baking soda
1 Tsp. Salt
FILLING (SEE NOTE): 1 Tbs. plus 1 3/4 Tsp. cocoa powder
2 c. Boiling water
3/4 c. plus 1 Tbs. plus 1/2 Tsp. sugar
1 oz. Bittersweet chocolate, chop
2 Tbs. Cornstarch dissolved in 1 Tbs. of cold water
1/4 Tsp. Salt
1 Tsp. Vanilla extract
2 Tbs. Butter
FROSTING: 12 oz. Semisweet Chocolate, chopped
12 Tbs. 1 1/2 sticks unsalted butter
1/2 c. Hot water
1 Tbs. Light corn syrup
1 Tbs. Vanilla extract
Directions
1. Preheat oven to 375, prepare 2 8 pans (grease and flour) 2. Make thecake: Place cocoa in bowl and whisk in boiling water to form a paste. 3. combine chocolate and milk in small saucepan over medium 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 medium heat and stir for 1 minute. Remove and set aside to cool until tepid. 4. in mixing bowl cream butter and sugar together. beat in the egg yolks one at a time add the vanilla. Slowly stir in chocolate mixture. 5. Combine the flour baking powder baking soda and salt. Using a spatula add the flour mix to the chocolate mixture. Fold in until just mixed. 6. 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. 7. While cake is baking make the filling: combine the cocoa and boiling water in a small saucepan over low heat. Stir in sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil stirring continuously. Boil for 1 minute. Remove from heat and whisk vanilla and butter. Transfer mix to a bowl cover and refrigerate until cool. 8. Make the frosting: melt chocolate in double boiler over hot NOT SIMMERING water stirring until smooth. Whisk in butter 1 Tbs. at a time. Remove from heat. 9. Whisk in hot water all at once and whisk until smooth. whisk in corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using. 10. 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 and repeat. Set the third layer on top and quickly apply a layer of frosting to the top and the sides of the cake. Refrigerate for 10 minutes. 11. Crumble the remaining cake layer. apply the remaining frosting to the cake. Sprinkle liberally with the cake crumbs. Serve the cake within 24 hours. Store in a cool place. NOTE:, make a runny filling
that's OK. In fridge it hardens up. "
