Blackout Chocolate Cake Food

CHOCOLATE BLACKOUT CAKE

Steps:

• Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
• Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth. Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour.
• Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently.
• Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BLACKOUT CAKE

Steps:

• To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil.
• In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble.
• Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.
• To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.
• Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve.
• In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.
• When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer.
• To make the Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake.
• In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake.
• Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving.

BLACKOUT CAKE WITH CHOCOLATE CRUNCH

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
• Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
• Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
• Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
• Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.

BLACKOUT CAKE

Steps:

• Heat the oven to 375 degrees.
• 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 milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate 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.
• 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 mixture.
• Combine the flour, baking powder, salt and baking soda. Using a spatula or a 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.
• Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool 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. 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.
• Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
• 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 heat if necessary to melt the butter.
• Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
• Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S

Steps:

• Preheat the oven to 375 degrees 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 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 an 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 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 cakes comes out clean, about 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 hat, 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 1/3 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.
• Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
• For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.

CHOCOLATE BLACKOUT CAKE

Steps:

• For the chocolate cake layers: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line three 8-inch round cake pans with parchment and spray with nonstick spray.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the whisk attachment and mix on high speed until light in color, about 1 minute.
• Add the eggs, 2 at a time. Mix on medium-high speed after each addition until fully incorporated.
• In a medium bowl, combine the hot water and buttermilk. Add the black cocoa and whisk until smooth.
• Add 1 cup of the cake flour to the mixture in the stand mixer and mix on low speed, scraping down the sides of the bowl with a rubber spatula as necessary, until the flour is fully incorporated.
• Pour in half of the buttermilk-cocoa mixture, and gently pulse the mixture to incorporate the liquid (or you'll end up splattering it all over your kitchen!). Repeat with 1 more cup of the cake flour and the remaining cocoa mixture. Add the remaining 1 cup cake flour and mix on low speed just until incorporated.
• Pour an equal amount of the batter between the prepared cake pans. (I weigh the pans on a kitchen scale to ensure each one has exactly the same amount.)
• Bake 2 pans on the upper rack and 1 on the lower rack, switching and rotating the pans halfway through, until a toothpick inserted in the center comes out clean, 31 to 33 minutes.
• Let the cakes cool in the pans for about 10 minutes, then run an offset spatula around the edge of each pan to help release the cake.
• Place the pans in the freezer for about 45 minutes to speed up the cooling. Once the cakes are fully cooled, carefully invert each cake onto a plate and remove the parchment.
• Use a serrated knife to level the top of each cake and place the trimmings in a small bowl. Break up the trimmings into small crumbs with a fork, cover with plastic wrap and reserve to decorate the cake.
• For the chocolate ganache frosting: While the cake layers bake and cool, place the chocolate chips in a medium heatproof bowl and set aside.
• Heat the cream in a small saucepan over medium-high heat just until it begins to bubble. Pour over the chocolate, making sure all the chocolate is submerged. Let sit for about 2 minutes, letting the heat from the cream melt the chocolate.
• Carefully stir the mixture with a rubber spatula until the ganache is silky smooth and all the chocolate is melted. (If any bits of chocolate still aren't melted, microwave the ganache for 30 seconds at a time, until the cream and chocolate are fully incorporated. Cover with plastic wrap and set aside.
• For the chocolate pudding filling: Combine the instant pudding mix and cold milk in a medium bowl. Whisk until the mixture thickens, about 1 minute. Cover with plastic wrap and set aside.
• To assemble the chocolate blackout cake: Add a dab of ganache to a greaseproof cake board to help the first cake layer to adhere. Top with 1 cake layer. Spread an even layer of ganache over the top with an offset spatula. Using a rubber spatula, spread 1/4 of the chocolate pudding over the ganache. Top with the second cake layer and repeat spreading the ganache and pudding. Finally, top with the third cake layer. Reserve the remaining pudding for decorating the cake.
• Cover the top and sides of the cake in a thin coating of ganache, then smooth with a bench scraper. Refrigerate the cake for 10 minutes or freeze for 5 minutes, until the ganache is firm to the touch.
• Cover the cake in a second, thicker coating of ganache, then smooth again with a bench scraper. If desired, use an icing comb to create ridges around the sides of the cake.
• Decorate the cake, as desired. I cover the top of the cake with some of the reserved cake crumbs and pudding then place some more crumbs around the base. I also add a ganache drip around the top for fun!

BROOKLYN BLACKOUT CAKE

Steps:

• In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
• In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
• Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
• Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
• Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
• Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
• Cut the cold butter into ½-inch pieces. Let it come to room temperature.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
• Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
• Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
• Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
• In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
• While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
• In a separate large bowl, whisk together the sour cream and eggs.
• Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
• Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
• Frost the cake with the Dark Chocolate Pudding Buttercream.

CHOCOLATE BLACKOUT CAKE

Steps:

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

CHOCOLATE BLACKOUT CAKE

Steps:

• Combine sugar, cornstarch, salt, half-and-half and milk in a saucepan. Whisk over medium heat. Add chocolate and whisk 2-4 minutes until chocolate melts and edges begin to bubble.
• Remove from heat and whisk in vanilla extract. Scrape into a bowl. Press a layer of parchment paper or plastic wrap right against the surface of the pudding to prevent a skin from forming. Refrigerate at least 4 hours until cold.
• Preheat oven to 325°F Butter and flour two 9" cake pans.
• In a large bowl, whisk together flour, baking powder, baking soda and salt.
• Melt butter over medium heat. Add cocoa powder and stir well. Cook 1 minute. Remove from heat and whisk in coffee and buttermilk. Add white sugar and brown sugar and whisk until sugar is dissolved. Add eggs and vanilla and whisk well. Whisk in dry mixture, a little at a time, until fully incorporated; do not overmix.
• Divide batter evenly between the prepared cake pans. Bake in preheated oven until a toothpick comes out bearing just a couple of crumbs, 30-35 minutes. Cool in pans 15 minutes, then invert onto cooling racks and allow to cool completely.
• Divide each layer in half horizontally, making 4 equal layers. Take the "ugliest" looking layer, and crumble into a bowl, making fairly large crumbs.
• Using an offset spatula, spread 1 cup pudding over bottom layer. Top with next layer, then another 1 cup of pudding, then the last layer. Frost top and sides of cake with remaining pudding. Be sure to push pudding in between layers when frosting sides. Sprinkle top and sides with cake crumbs.