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January 2019

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Ebingers All Chocolate Blackout Cake Recipe

Ebingers All Chocolate Blackout Cake recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ebingers All Chocolate Blackout Cake recipe  PDF


CAKE 1/2 c Unsweetened Cocoa
2 tb Boiling water
2 oz Unsweetened Chocolate,chop
3/4 c Milk
1 c Butter, Softened (2 sticks)
2 c Sugar
4 lg Eggs, separated
2 ts Vanilla e tract
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
FILLING(SEE NOTE 1 tb 1 3/4 t cocoa powder
2 c Boiling water
3/4 c 1 T 1/2 t sugar
1 oz Bittersweet chocolate, chop
2 tb Cornstarch dissolved in 1 T
Of cold water 1/4 ts Salt
1 ts Vanilla e tract
2 tb Butter
FROSTING 12 oz Semisweet Chocolate, chopped
12 tb 1 1/2 sticks unsalted butter
1/2 c Hot water
1 tb Light corn syrup
1 tb Vanilla e tract
1. Preheat oven to 375, prepare 2 8 pans (grease and amp flour) 2. Make the
cake: Place cocoa in bowl and whisk in boiling water to form a paste. 3. combine chocolate and milk in small saucepan over medium heat. Stir frequently until chocolate melts. Remove from heat, whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mi ture into the milk mi ture. return the pan to medium heat and stir for 1 minute. Remove and set aside to cool until tepid. 4. in mi ing bowl, cream butter and sugar together. beat in the egg yolks, one at a time, add the vanilla. Slowly stir in chocolate mi ture. 5. Combine the flour, baking powder, baking soda and salt. Using a spatula add the flour mi to the chocolate mi ture. Fold in until just mi ed. 6. in another bowl whisk egg whites to form soft peaks. fold into batter, Divide the batter into the two pans. Bake until toothpick comes out clean of center about 45 minutes. Cool on rack for 15 minutes. 7. While cake is baking make the filling: combine the cocoa and boiling water in a small saucepan over low heat. Stir in sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring continuously. Boil for 1 minute. Remove from heat and whisk vanilla and butter. Transfer mi to a bowl, cover and refrigerate until cool. 8. Make the frosting: melt chocolate in double boiler over hot, NOT SIMMERING, water, stirring until smooth. Whisk in butter 1 tablespoon at a time. Remove from heat. 9. Whisk in hot water all at once and whisk until smooth. whisk in corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using. 10. Assemble the cake: Slice each layer to form 4 layers, set 1 layer aside. Place 1 layer on a cake plate. Generously swath the layer with 1/3 of the filling. Add the second layer and repeat. Set the third layer on top and quickly apply a layer of frosting to the topand the sides of the cake. Refrigerate for 10 minutes. 11. Crumble the remaining cake layer. apply the remaining frosting to the cake. Sprinkle liberally with the cake crumbs. Servethe cake within 24 hours. Store in a cool place. NOTE: Ingredients make a runny filling
that's OK. In fridge it hardens up.

Ebingers All Chocolate Blackout Cake recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
598 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Ebingers All Chocolate Blackout Cake recipe  PDF   Christmas Cake recipes RSS   Thumsb up

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