Blackout Cake

INGREDIENTS

INSTRUCTIONS

CAKE
FILLING
FROSTING
1. Preheat oven to 375 degrees Fahrenheit
2. To make the cake, place the cocoa in a small bowl and whisk in the
boiling water to form a paste. Combine the chocolate and the milk in a
saucepan over medium heat. Stir frequently as the mixture warms and the
choc olate melts, about 3 minutes. Remove from heat. Whisk a small amount
of the heated chocolate milk into the cocoa paste and then whisk the cocoa
mixture into the milk mixture. Return to heat, stir for one minute, remove
and cool until tepid.
3. In the bowl of a mixer, cream the sugar and butter together. Beat in the
egg yolks one at a time and add the vanilla. Slowly stir in the chocolate
mixt ure.
4. Combine the flour, baking powder, salt and baking soda. Using a spatula
or wooden spoon, slowly add the flour mixture to the chocolate mixture. In
another bowl, whip the egg whites to form soft peaks, and using a rubber
spatula, gently fold the egg whites into the batter.
5. Butter and lightly flour two 8 inch round cake pans and divide the
batter between the two cake pans. Bake (in the preheated 375 degree oven)
for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes
from the pans and continue to cool.
6. While the cake is baking, make the filling. Put the cocoa into a
saucepan and pour in 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 the cornstarch into the water and chocolate, add the
salt and bring it to a boil, stirring constantly. Boil for one minute.
7. Remove the pan from the heat, whisk in the vanilla and the butter and
transfer the mixture to a bowl and refrigerate until cool.
8. Make the frosting. In a double boiler, melt the chocolate. Remove from
heat and whisk in the butter, one tablespoon at a time, returning to the
heat if necessary to melt the butter.
9. 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 before using.
10. Asemble the cake. Use a sharp knife to slice each cake into two disks
to form four layers. (ed. note: save crumbs for decorating the frosting.)
Set one layer aside. Place one layer on a cake round or plate. Generously
swath the layer with filling. Add the second layer and and repeat. Add the
third layer. Quickly apply a layer of frosting to the top and sides of the
cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake
layer (ed. note: should repeat the entire process to use up this layer.
There are enough crumbs for the frosting from the cutting. Have to repeat
four times though.
Apply a second layer of frosting to the cake, sprinkle liberally with
crumbs and serve within 24 hours. Store in a cool place.
Yield: 1 cake. Total time: 1 hour 20 minutes.
Recipe by: Net
Posted to JEWISH-FOOD digest V97 #299 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Nov 16, 97

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