Page 6

Permalink Chapter: ten  

Preparation continued ...

Step 5

Add eggs and vanilla extract; beat till well blended.

Step 6

Add melted chocolate and beat 1-2 minutes.

Step 7

Mix together flour and baking soda and salt.

Step 8

Add to chocolate mixture in 2 additions alternately with the buttermilk. Beat till well blended.

Step 9

On low speed, add boiling water and beat till smooth. (Batter will be thin.) Pour into prepared pans.

Step 10

Bake for 35-40 minutes or until tester inserted in center comes out clean.

Step 11

Let cool in pans for 10 to 15 minutes. Turn out onto wire racks and cool completely.

Ganache Preparation

Step 1

Melt chocolate chips and cream together and stir until smooth. Stir in butter and vanilla.

Step 2

Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.

Step 3

Cover one layer with a little more than 1/3 of the ganache.

Step 4

Top with second layer; frost top and sides with remaining ganache.

Step 5

Press almond slivers into sides of cake.

Step 6

Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.

Page 7

Permalink Chapter: ten  

Chocolate Lovers Brooklyn Blackout Cake

Another popular version of the famous blackout cake, this one is a chocolate lovers dream.


½ cup unsweetened Dutch-process cocoa powder
2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
¾ cup milk
1 cup (2 sticks) unsalted butter, softened slightly
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt


1 tablespoon plus 1 ¾ teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
¾ cup plus ½ teaspoon sugar
1 ounce bittersweet chocolate, chopped
4 tablespoons cornstarch dissolved in 1 tablespoon cold water (use 2 tablespoons cornstarch for a runnier filling)
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
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