All-chocolate Blackout Cake Recipe

Ingredients

  • cake
  • ½ cup unsweetened Dutch-process cocoa powder
  • 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, chopped
  • ¾ cup milk
  • 1 cup (2 sticks) unsalted butter, softened slightly
  • 2 cups sugar
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • FILLING
  • 1 tablespoon plus 1 ¾ teaspoons unsweetened Dutch-process cocoa powder
  • 2 cups boiling water
  • ¾ cup plus ½ teaspoon sugar
  • 1 ounce bittersweet chocolate, chopped
  • 4 tablespoons cornstarch dissolved in 1 tablespoon cold water (use 2 tablespoons cornstarch for a runnier filling)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • frosting
  • 12 ounces semisweet
  • chocolate, chopped
  • 12 tablespoons (1 ½ sticks) unsalted butter
  • ½ cup hot water
  • 1 tablespoon light corn syrup
  • 1 tablespoon vanilla extract

Description

This Is A Copy Of Ebinger's Bakery From Brooklyn NY That Closed In 1972. The Filling Should Have A Runny Consistency, But If You Want It More Like Pudding Use The 4 Tablespoons Corn Starch.

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