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LOCATION: Recipes >> Cakes Chocolate >> Chocolate Blackout Cake

Print this Recipe    Chocolate Blackout Cake

Servings: 10

1/2 c unsweetened cocoa
2 tablespoons boiling water
2 oz unsweetened chocolate, chopped
3/4 c milk
1 c butter, softened (2 sticks)
2 c sugar
4 lg eggs, separated
2 teaspoons vanilla extract
2 c flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1 tablespoon plus 1 3/4 t cocoa powder
2 c boiling water
3/4 c plus 1 T plus 1/2 t sugar
1 oz bittersweet chocolate, chopped
2 tablespoons cornstarch dissolved in 1 T cold water
1/4 teaspoons salt
1 teaspoon vanilla extract
2 tablespoons butter

12 oz semisweet chocolate, chopped
12 tablespoons 1 1/2 sticks unsalted butter
1/2 c hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract

Preheat oven to 375, prepare 2 8" pans (grease and flour) .

Place cocoa in bowl and whisk in boiling water to form a paste.

Combine chocolate and milk in small saucepan over medium heat.
Stir frequently until chocolate melts. Remove from 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 mixing bowl, cream butter and sugar together. beat in the egg
yolks, one at a time, add the vanilla. Slowly stir in chocolate
mixture. Combine the flour, baking powder, baking soda and salt.
Using a spatula add the flour mix to the chocolate mixture. Fold
in until just mixed.

In another bowl whisk egg whites to form soft peaks. fold into
batter, Divide the batter into the two pans. Bake until toothpick
comes out clean of center about 45 minutes. Cool on rack for 15

While cake is baking make the filling: combine the cocoa and boiling
water in a small saucepan over low heat. Stir in sugar and chocolate.
Add the dissolved cornstarch paste and salt to the pan and bring
to a boil, stirring continuously. Boil for 1 minute. Remove from
heat and whisk vanilla and butter. Transfer mix to a bowl, cover
and refrigerate until cool.

Melt chocolate in double boiler over hot, not simmering, water,
stirring until smooth. Whisk in butter 1 tablespoon at a time.
Remove from heat. Whisk in hot water all at once and whisk until
smooth. whisk in corn syrup and vanilla. Cover and refrigerate
for up to 15 minutes prior to using.

Slice each layer to form 4 layers, set 1 layer aside. Place 1 layer
on a cake plate. Generously swath the layer with 1/3 of the filling.
Add the second layer and repeat. Set the third layer on top and
quickly apply a layer of frosting to the topand the sides of the
cake. Refrigerate for 10 minutes.

Crumble the remaining cake layer. apply the remaining frosting to
the cake. Sprinkle liberally with the cake crumbs. Serve the cake
within 24 hours. Store in a cool place.

NOTE: Ingredients make a runny filling that's OK. In fridge it
hardens up.


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