Main Ingredients:

See below ingredients and instructions of the famous recipe

Cooking Preparation of the Recipe:

For the cake:
1/2 cup unsweetened Dutch-process cocoa, or Hersheys European2 Tablespoons boiling water
2 ozs. unsweetened chocolate (2 squares), chopped3/4 cup milk
2 cups granulated sugar
2 sticks unsalted butter, slightly softened
2 Tablespoons unsalted butter, for cake pans4 eggs, separated
2 Teaspoons vanilla extract
2 cups all-purpose flour, + 1 Tablespoon for pans1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon baking soda
For the filling:
1 Tablespoon unsweetened Dutch process cocoa, + 1-3/4 teaspoons2 cups boiling water
3/4 cup sugar, + 3-1/2 teaspoons
1 oz. bittersweet chocolate, chopped2 Tablespoons cornstarch
1 Tablespoon cold water1/4 Teaspoon salt
1 Teaspoon vanilla extract
2 Tablespoons unsalted butter
Frosting:
12 ozs. semisweet chocolate, chopped3/4 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 bowland 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 thechocolate melts, about 3 minutes. Remove from heat. Whisk a small amount ofthe 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 andcool 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. Slowlystir in the chocolate mixture. Combine the flour, baking powder, salt andbaking soda. Using a spatula or a wooden spoon, slowly add the flour mixtureto the chocolate mixture. In another bowl, whip the egg whites to form softpeaks 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 thebatter between the two pans. Bake for 45 minutes and cool on a rack for 15minutes. Gently remove the cakes from their pans and continue to cool. Whilethe cake is baking, make the filling. Put the cocoa into a saucepan and pourin 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 thecornstarch 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 theheat, whisk in the vanilla and the butter and transfer the mixture to a bowland refrigerate until cool. Make the frosting: In a double boiler (or a panwithin 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 thebutter. 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 beforeusing. Assemble the cake: Use a sharp knife to slice each cake into twodisks to form 4 layers. Set one layer aside. Place one layer on a cake roundor plate. Generously swath the layer with filling. Add the second layer andrepeat. 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, crumblethe remaining cake layer, into fine crumbs. Apply a second layer of frostingto the cake, sprinkle liberally with crumbs and serve within 24 hours. Store
in a cool place.
Ebingers Blackout Cake 124

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