All-chocolate Blackout Cake Pt 1

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 F. Butter and lightly flour two 8-inch round
cake pans. Make the cake: Place the cocoa in a small bowl and whisk  in
the boiling water to form a paste. Combine the chocolate and milk  in a
small 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. In the
bowl of a mixer, cream the butter and sugar together.  Beat in the egg
yolks, one at a time, and add the vanilla. Slowly  stir in the
chocolate mixture. Combine the flour, baking powder,  baking soda and
salt. Using a spatula or a wooden spoon, slowly add  the flour mixture
to the chocolate mixture. Fold in until just mixed.  In another bowl,
whisk the egg whites until soft peaks form. Using a  rubber spatula,
gently fold the egg whites into the batter. Divide  the batter between
the prepared pans. Bake until a toothpick inserted  in the center of a
cake comes out clean, 45 minutes. Cool the cakes  in the pans on a rack
for 15 minutes. Gently remove the cakes from  the pans and continue to
cool. While the cake is baking, make the  filling: Combine the cocoa
and boiling water in a small saucepan over  low heat. Stir in the sugar
and chocolate. Add the dissolved  cornstarch paste and salt to the pan
and bring to a boil, stirring  constantly. Boil for 1 minute. Remove
the pan from the heat and whisk  in the vanilla and butter. Transfer
the mixture to a bowl, cover, and  refrigerate until cool. Make the
frosting: Melt the chocolate in a  double boiler over hot, not
simmering, water, stirring until smooth.  Remove the top of the double
boiler from the heat and whisk in the  butter, 1 tablespoon at a time.
Return the top to the heat, if  necessary, to melt the butter. Whisk in
the hot water all at once and  whisk until smooth. Whisk in the corn
syrup and vanilla. Cover and  refrigerate for up to 15 minutes prior to
using. Assemble the cake:  Use a sharp serrated knife to slice each
cake layer horizontally in  half to form 4 layers. Set 1 layer aside.
Place 1 layer on a cake  round or plate. Generously swath the layer
with onethird of the  filling. Add the second layer and repeat. Set the
third layer on top.  Quickly apply a layer of frosting to the top and
the sides of the  cake. Refrigerate for 10 minutes. Meanwhile, crumble
the remaining  cake layer. Apply the remaining frosting to the cake.
Sprinkle it  liberally with the cake crumbs. Serve the cake within 24
hours. Store  in a cool place. continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 8912
Calories From Fat: 5164
Total Fat: 598.1g
Cholesterol: 1918.1mg
Sodium: 6593.8mg
Potassium: 2782.4mg
Carbohydrates: 878.5g
Fiber: 52.5g
Sugar: 435.2g
Protein: 100.8g