FBD

Ebingers Blackout Cake

GreekVegetarianIntermediate3 minBy Northstar

Ingredients

Servings
4
  • 0.5 cup unsweetened Dutch-process cocoa, or Hersheys European
  • 2 tbsp boiling water
  • 2 each ozs. unsweetened chocolate (2 squares), chopped
  • 0.8 cup milk
  • 2 cup granulated sugar
  • 2 stick unsalted butter, slightly softened
  • 2 tbsp unsalted butter, for cake pans
  • 4 each eggs, separated
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour, + 1 Tablespoon for pans
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tbsp unsweetened Dutch process cocoa, + 1-3/4 teaspoons
  • 2 cup boiling water
  • 0.8 cup sugar, + 3-1/2 teaspoons
  • 1 each oz. bittersweet chocolate, chopped
  • 2 tbsp cornstarch
  • 1 tbsp cold water
  • 0.3 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
  • 12 each ozs. semisweet chocolate, chopped
  • 0.8 cup unsalted butter
  • 0.5 cup hot water
  • 1 tbsp corn syrup
  • 1 tbsp vanilla extract

Instructions

  1. 1

    Preheat the oven to 375 F.

  2. 2

    To make the cake, place the cocoa in a small bowl and whisk in boiling water to form a paste.

  3. 3

    Combine the chocolate and milk in a saucepan over medium heat.

  4. 4

    Stir frequently as the mixture warms and the chocolate melts, about 3 minutes.

  5. 5

    Remove from heat.

  6. 6

    Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa paste into the milk mixture.

  7. 7

    Return to heat, stir for one minute, remove

Tags

greekpotpourri-recipes