All Chocolate Blackout Cake From Ebinger S Recipe

Ingredients for All Chocolate Blackout Cake From Ebinger S

• Cocoa Powder
• 1/2 cup boiling water
• Unsweetened Chocolate
• 1 cup milk
• Sweet Butter
• 1/2 cup granulated sugar
• Eggs
• Vanilla Extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Bittersweet Chocolate
• Cornstarch
• Water
• Semisweet Chocolate
• 1/2 cup hot water
• Light Corn Syrup

How to Make All Chocolate Blackout Cake From Ebinger S

1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch round cake pans.
2. Make the cake batter: In a small bowl, whisk together 1/2 cup unsweetened cocoa powder and 1 cup boiling water until smooth.
3. In a small saucepan over medium heat, combine 6 ounces semi-sweet chocolate, chopped, and 1 cup milk. Stir until chocolate is melted and smooth (about 3 minutes).
4. Remove from heat. Gradually whisk a small amount of the hot chocolate milk into the cocoa paste to temper it, then whisk the cocoa mixture into the remaining chocolate milk.
5. Return to medium heat and stir for 1 minute. Remove from heat and let cool until lukewarm.
6. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
7. Beat in 4 large egg yolks, one at a time, then add 1 teaspoon vanilla extract.
8. Gradually beat in the cooled chocolate mixture.
9. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
10. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
11. In a clean bowl, beat 4 large egg whites until stiff peaks form.
12. Gently fold the egg whites into the batter until just combined.
13. Divide the batter evenly between the prepared cake pans.
14. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
15. Let cool in the pans for 15 minutes, then invert onto a wire rack to cool completely.
16. Make the chocolate filling: In a small saucepan over low heat, whisk together 1/4 cup unsweetened cocoa powder and 1/2 cup boiling water until smooth.
17. Stir in 1/2 cup granulated sugar and 4 ounces semi-sweet chocolate, chopped.
18. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
19. Add the cornstarch mixture and a pinch of salt to the saucepan. Bring to a boil, stirring constantly.
20. Boil for 1 minute, then remove from heat. Whisk in 1 teaspoon vanilla extract and 4 tablespoons (1/2 stick) unsalted butter.
21. Transfer to a bowl, cover, and refrigerate until completely cool.
22. Make the chocolate frosting: Melt 8 ounces semi-sweet chocolate in a double boiler or microwave until smooth.
23. Remove from heat and whisk in 1 cup (2 sticks) unsalted butter, 1 tablespoon at a time, until smooth.
24. Whisk in 1/2 cup hot water, 1/4 cup light corn syrup, and 1 teaspoon vanilla extract.
25. Cover and refrigerate for at least 15 minutes to thicken.
26. Assemble the cake: Use a serrated knife to slice each cake layer horizontally in half to create 4 layers.
27. Place one cake layer on a cake board or serving plate. Spread with 1/3 of the filling.
28. Repeat with remaining layers, ending with a cake layer on top.
29. Frost the top and sides of the cake with frosting. Refrigerate for 10 minutes.
30. Crumble the remaining cake layer and sprinkle over the frosted cake.
31. Serve within 24 hours. Store in the refrigerator.