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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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