Chocolate Blackout Cupcakes Food

CHOCOLATE BLACKOUT CUPCAKES

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool completely.
• Meanwhile, make pudding mix as directed on box, using 1 1/2 cups milk. While pudding is hot, stir in 1/2 cup of the chocolate chips until melted. Cover; refrigerate until cool, about 1 hour.
• Place remaining 2 cups chocolate chips in heatproof bowl. In 1-quart saucepan, heat whipping cream to boiling. Pour over chocolate chips; let stand 1 minute. Stir with whisk until melted and smooth. Let ganache stand at room temperature 30 minutes, stirring occasionally, until thickened.
• Crumble 1 cupcake; set aside for topping. With end of wooden spoon handle, make deep, 3/4-inch-wide indentation in center of top of remaining 23 cupcakes, not quite to bottom. Spoon pudding into resealable food-storage plastic bag; seal bag. Cut 1/2-inch tip off corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. Frost cupcakes with ganache; sprinkle with cupcake crumbs. Store loosely covered.

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.

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!

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.

CHOCOLATE BLACKOUT WEDDING CAKE WITH COCONUT BUTTERCREAM

Steps:

• Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease 2 (9-inch) cake pans and line the bottoms with disks of parchment paper. Sift the flour, cocoa, ancho chile powder, baking soda, baking powder, and salt onto a sheet of waxed paper. Sift again.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.
• Spread the batter evenly in prepared pans. Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.
• Bring heavy cream to a simmer in a small saucepan. Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute. Gently whisk until combined.
• Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally. Remove ganache from the ice and whip with a whisk until light and fluffy. Fold in the toffee bits.
• In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
• In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered heat proof measuring cup to halt the cooking.
• Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
• Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.
• Slice each cake in half horizontally to make 4 layers total. Place the first layer down and spread with a thin layer of the Ganache. Repeat with the remaining cake layers and ganache, ending with a cake layer.
• Spread a thin layer of the buttercream over the entire cake. This is called a crumb coat. Chill the cake for about 30 minutes. Frost entire cake with the remaining buttercream. Press coconut into the sides of the cake.

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.

BLACKOUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 9-inch cake pans.
• Tap out excess flour.
• In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
• Add eggs and vanilla extract; beat till well blended.
• Add melted chocolate and beat 1-2 minutes.
• Mix together flour and baking soda and salt.
• Add to chocolate mixture in 2 additions alternately with the buttermilk.
• Beat till well blended.
• On low speed, add boiling water and beat till smooth.
• (Batter will be thin.) Pour into prepared pans.
• Bake for 35-40 minutes or until tester inserted in center comes out clean.
• Let cool in pans for 10 to 15 minutes.
• Turn out onto wire racks and cool completely.
• For Ganache:Melt chocolate chips and cream together and stir until smooth.
• Stir in butter and vanilla.
• Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
• Cover one layer with a little more than 1/3 of the ganache.
• Top with second layer; frost top and sides with remaining ganache.
• Press almond slivers into sides of cake.
• Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.

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.

CREAM-FILLED BLACKOUT CUPCAKES

Steps:

• For the chocolate cupcakes: Preheat your oven to 350 degrees F and line a 12-cup standard muffin tin with 12 cupcake liners.
• In the bowl of your stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa, baking powder and salt and mix on low for 30 seconds to combine. Add the oil, melted butter, water, beaten egg and vanilla and mix on low to combine. Scrape the bowl and beater with a rubber spatula and then mix on medium speed for 30 seconds.
• Scrape and fold the batter a few times. Divide the batter into the 12 liners and tap the pan on the counter a few times to release any air bubbles. Bake until a toothpick inserted into the cupcakes comes out with moist crumbs, 22 to 24 minutes. Cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
• Before frosting the cupcakes, cover them lightly with plastic wrap and chill them for 1 hour to make handling easier.
• For the fudge frosting and filling: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high until very smooth and shiny, 1 to 2 minutes.
• Add the cocoa, sugar, condensed milk, vanilla and salt and blend on low until smooth. With the mixer still on low, add in 1 tablespoon of steaming hot water. Scrape the bowl, then raise the mixer to high speed and beat for 1 minute. Turn the mixer to low and mix for 1 to 2 minutes to smooth out the frosting and reduce air bubbles.
• Transfer 1/3 cup of the fudge frosting to a small bowl and stir in the marshmallow creme.
• Use a paring knife or apple corer to remove a 1-inch wide "plug" of cake in the middle of the bottom of each cupcake, cutting about halfway through.
• Place the cream filling into a small resealable plastic bag and snip off the tip. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
• Frost the filled cupcakes with the remaining frosting and top with mini chocolate chips if desired. Store in an airtight container for up to 3 days.

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:

• FOR THE PUDDING:.
• Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2-4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
• FOR THE CAKE LAYERS:.
• Adjust oven rack to middle position and heat oven to 325°F Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
• Melt butter in large saucepan over medium hat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars, until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
• Divide batter evenly between pans and baker until toothpick inserted n center comes out clean, 30-35 minutes. Cool layer in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
• TO ASSEMBLE CAKE:.
• Cut each in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days).