Chocolate Blackout Cake

  1. For the Pudding: Melt chocolate and butter in bowl over simmering water.
  2. In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
  3. Then whisk in eggs and yolks.
  4. In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
  5. Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
  6. Remove from heat and strain.
  7. Thoroughly mix in melted chocolate.
  8. Cover surface with plastic.
  9. Cool for 1 hour then refrigerate.
  10. For the Cake: Preheat oven to 350.
  11. Spray and line with parchment 1 8-inch cake pan.
  12. Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
  13. Cream butter and sugar.
  14. Add eggs one at a time until incorporated.
  15. Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
  16. Alternately beat in wet and dry ingredients.
  17. Pour into cake pan.
  18. Bake until tests done.
  19. About 30-40 minutes.
  20. Cool.
  21. Make ganache.
  22. Let sit until spreadable.
  23. Turn cake out of pan.
  24. Trim top to flatten (save scraps) and slice into 3 layers.
  25. Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
  26. Spread pudding between layers, frost with ganache and coat sides with crumbs.

cake, cake flour, cocoa, baking soda, baking powder, salt, butter, sugar, eggs, buttermilk, vanilla, coffee, dark chocolate ganache, chocolate pudding, bittersweet chocolate, unsalted butter, cornstarch, cocoa, sugar, milk, egg, egg yolks, icing, chocolate ganache

Taken from www.food.com/recipe/chocolate-blackout-cake-55861 (may not work)

Another recipe

Switch theme