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

Page 8

Permalink Chapter: ten  

Cake Preparation

Step 1

Preheat oven to 375 degrees.

Step 2

Butter and lightly flour two (8-inch) round cake pans.

Step 3

Place cocoa in a small bowl and whisk in boiling water to form a paste.

Step 4

Combine the chopped chocolate and milk in saucepan over medium heat. Stir frequently until the chocolate melts, about three minutes. Remove from the heat.

Step 5

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 and stir for one minute. Remove and set aside to cool until tepid.

Step 6

In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla.

Step 7

Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt.

Step 8

Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed.

|< << < 4 5 6 [ 7 ] 8 9 > >> >|

< Prev :: Next Page >

Show side panel:     
No (current view) 
Yes (click for this)