King Arthur Blackout Cake Food

KING ARTHUR BLACKOUT CAKE

Steps:

• To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
• Add the egg and pulse just until the mixture is smooth.
• Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
• Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
• Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.
• Preheat the oven to 350°F Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment; this step will ensure your cake's crumble-free turnout from the pan.
• To make the cake: Whisk together the dry ingredients.
• Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.
• Stir in the water; the batter will be thin.
• Pour the batter into the two prepared pans.
• Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.
• To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.
• Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.
• Refrigerate the icing for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.
• To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.
• Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you're done icing the cake.
• Top the cake with the filling, spreading it evenly to the edges.
• Center the second layer of cake atop the filling.
• Spread the icing over the top and onto the sides of the cake.
• Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.
• Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices - for those times when you HAVE to have a piece of chocolate cake!

OREO BLACKOUT CAKE

Steps:

• Preheat oven to 350.
• For the crust: Grease two 9" round cake pans and dust with cocoa.
• Crush oreos and combine with butter.
• Pat into one of the pans.
• Bake 5 minutes.
• Set both pans aside.
• For the cake: Combine Oreo crumbs, flour, baking powder, and baking soda.
• Set aside Cream butter and sugar.
• Add egg yolks, sour cream, melted chocolate and vanilla.
• Add the water and stir till blended.
• Beat at medium speed for one minute.
• Whip egg whites to soft peak.
• Fold into batter by hand.
• Divide batter into the two prepared pans (one has a cookie crust and one doesn't) Bake at 350 or until top springs back (15-25 minutes) The pan with the cookie bottom takes approximately 5 minutes longer.
• Remove the cakes from the pans and refrigerate.
• For the filling: Combine all ingredients and beat until of spreading consistency Place the cake layer with the cookie crust on a plate.
• Spread filling, reserving some for garnish.
• Top with the other cake.
• For the frosting: Beat the frosting ingredients together until of spreading consistency Frost the cake.
• For the garnish: Press additional crushed oreos on sides of cake.
• Pipe reserved filling on top in little clouds Press a quarter Oreo (or a mini Oreo) into each puff.

EBINGER'S BLACKOUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2-9" cake pans.
• Make the cake:.
• Stir the cocoa with with some of the milk to form a paste.
• Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
• Set aside.
• In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
• Beat for one minute, or until the mixture is fluffy.
• Sift together the flour, baking powder, baking powder and salt.
• Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
• Beat only until the dry ingredients are absorbed.
• Divide the batter between the 2 cake pans, and smooth with a spatula.
• Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
• Do not overbake!
• Cool on wire racks for 10 minutes, then carefully invert onto racks.
• Turn right-side up and let cool completely.
• Make the pudding:.
• Combine sugar, cornstarch and salt in a small, heavy saucepan.
• Gradually add the milk, mixing thoroughly with a whisk.
• Add the chocolate.
• Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
• Remove from heat and stir in the vanilla.
• Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
• Cool.
• Make the frosting:.
• Melt the chocolate in the top of a double boiler.
• Remove from heat and cool slightly.
• In a medium bowl beat the butter, vanilla and eggs until well blended.
• The mixture will not blend completely- Don't worry!
• Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
• Beat in the melted chocolately.
• Chill the frosting while assmebling the rest of the cake, about 15 minutes.
• Assembly:.
• Using a serrated knife, cut each cake layer in half horizontally.
• Place one of the layers in the bowl of a food processor and pulse to make crumbs.
• Set Aside.
• Sandwich the remaining 3 layers with the chocolate pudding filling.
• I work on a cardboard cake circle, or the bottom of a springform pan.
• Frost the top and sides of the cake with the chocolate frosting.
• Working over a baking sheet, hold the cake in the palm of your hand.
• Using your other hand, press the cake crumbs all over the top and sides of the cake.
• Pick up any crumbs that drop, and press them back on.

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.

APPLE CAKE, KING ARTHUR

Steps:

• Preheat the oven to 350°F.
• Butter a 9 ½" to 10" (2" deep) cast-iron skillet; or a 9" square cake pan.
• Combine the apples with the brown sugar, apple juice concentrate (do not dilute), spices, and salt. Set aside.
• Combine the flour, sugar, baking powder, and salt. Set aside.
• Mix the warm milk, egg, melted butter, and vanilla. Add to the flour mixture, stirring to combine. Pour into the prepared skillet.
• Spoon the apple mixture onto the batter. For the best appearance, make sure the apples are distributed a little more heavily towards the edges of the pan.
• Sprinkle with coarse sparkling sugar, if desired.
• Bake for about 50 to 60 minutes, till it's light brown and a cake tester inserted into the center comes out clean.
• Remove from the oven, and cool for about 5 minutes.
• Loosen the edges of the cake from the pan, and cool for another 20 minutes or so.

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.