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Chocolate Cake Recipes

Blackout Cake

This is one of my favorite versions of Blackout Cake:
chocolate cake, rich chocolate pudding, and chocolate crumb coating.

Chocolate Layer Cake

6 large
1 tsp
1 1/4 cups
1/2 cup
1/2 cup
1 teaspoon
6 Tb (3/4 stick)
1/2 tsp

l recipe

2 cups

Blackout Cream

1/2 cup
2 Tb
l0 ounces
1/4 cup
1/4 cup
4 Tb (1/2 stick)


Eggs, separated, yolks and whites reserved
Vanilla extract
Cake flour
Unsweetened cocoa powder
Baking powder
Unsalted butter, melted
Cream of tartar

Blackout cream

Crushed chocolate wafer crumbs (about 40 chocolate wafers)

Light corn syrup
Semi sweet chocolate, coarsely chopped
Heavy cream
Unsalted butter, cut into pieces

Oven Temp ~ 350°
Recipe Bake Time ~ 30 - 35 minutes
Pan Type ~ 9" springform pan

Preheat the oven. Grease and flour a pan. Line the bottom of the pan with parchment paper or wax paper. Grease the paper and set aside.

To make the cookie crumbs, break cookies into chunks and place between two pieces of wax paper or wrap them in a clean kitchen towel and roll firmly with a rolling pin. This is a job best suited for the kids in the family.

In a mixing bowl, beat the egg yolks on high speed about 5 minutes, or until thick and lemon colored. Add the vanilla. Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating for about 5 minutes or until the mixture thickens slightly and doubles in volume. In a small bowl, combine the cake flour, cocoa, and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the butter.

In a different mixing bowl, beat the egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter, then fold the whole yolk mixture into the egg white mixture. Pour into prepared pan.

Bake until the cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Remove the pan and cool completely.

Cut the cake in half horizontally, forming 2 equal layers (best to freeze the cake slightly to hold together when slicing). Place one layer on a serving plate and spread with Blackout Cream. Top with the remaining cake layer. Frost the top and sides with the remaining Blackout Cream. Sprinkle the cake with the chocolate wafer crumbs.

Blackout Cream

In a medium saucepan over low heat, combine 1 1/2 cups of water, the sugar, and corn syrup. Stir in the chocolate and cook, stirring constantly, until the chocolate is melted, about 2 to 3 minutes.

In a small bowl, combine 1/2 cup of water and the cornstarch and whisk until the cornstarch is dissolved. Add the dissolved cornstarch paste and the heavy cream to the chocolate mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and whisk in the butter.

Transfer the blackout cake cream mixture to a bowl. Cover the surface with plastic wrap and chill for 1 hour before serving


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Blackout Cake Recipe

The Perfect Flat Cake Tips for Baking Great Chocolate Cakes Tempering Chocolate
I'm excited! I'm elated! I'm throwing my hat in the air. We can now have 50 grams of DARK chocolate per day to improve our health. Halleluiah! Two ounces of dark chocolate, (70% chocolate solid) has now been proven to improve heart disease, and blood pressure, plus, adds much needed nutrients to the body such as: iron, calcium, potassium, and several essential daily vitamins.
The Universal Love-Affair With Chocolate


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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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