Wonder which one of you beautiful ladies are gonna make this cake? Huh? Ebingers Blackout Cake Serves 10 to 12 Cake 1/2 cup unsweetened Dutch-process cocoa powder 2 tablespoons boiling water 2 ounces unsweetened chocolate, chopped 3/4 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 3/4 teaspoons unsweetened Dutch-process cocoa powder 2 cups boiling water 3/4 cup plus 1/2 teaspoon sugar 1 ounce bittersweet chocolate, chopped 2 tablespoons cornstarch dissolved in 1 tablespoon cold water 1/4 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons unsalted butter Frosting 12 ounces semisweet chocolate, chopped 12 tablespoons (1 1/2 sticks) unsalted butter 1/2 cup hot water 1 tablespoon light corn syrup 1 tablespoon vanilla extract 1. Preheat the oven to 375 F. Butter and lightly flour two 8-inch round cake pans. 2. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. 3. Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts — about 3 minutes. Remove from the 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.
Posted on: Sun, 06 Apr 2014 12:05:52 +0000
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