Name: Chocolate Blackout Cake
Yield: 8
Ingredients: 1 stick unsalted butter -; 2 1/4 c. cake flour -; Cake flour -; 1/4 c. solid vegetable shortening -; 2 c. sugar -; 3 large eggs -; 2 tsp. pure vanilla extract -; 3/4 c. unsweetened natural cocoa powder -; 1 tsp. baking powder -; 1 tsp. baking soda -; 1/2 tsp. salt -; 1 c. milk -; 3 c. water -; 2 1/2 c. sugar -; 1 tbsp. light corn syrup -; 1 1/2 c. unsweetened natural cocoa powder -; c. cornstarch -; 6 tbsp. unsalted butter -; 1/2 tsp. pure vanilla extract -; 1 pinch salt -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Chocolate Blackout Cake

1. 1 stick unsalted butter -

2. 2 1/4 c. cake flour -

3. Cake flour -

4. 1/4 c. solid vegetable shortening -

5. 2 c. sugar -

6. 3 large eggs -

7. 2 tsp. pure vanilla extract -

8. 3/4 c. unsweetened natural cocoa powder -

9. 1 tsp. baking powder -

10. 1 tsp. baking soda -

11. 1/2 tsp. salt -

12. 1 c. milk -

13. 3 c. water -

14. 2 1/2 c. sugar -

15. 1 tbsp. light corn syrup -

16. 1 1/2 c. unsweetened natural cocoa powder -

17. c. cornstarch -

18. 6 tbsp. unsalted butter -

19. 1/2 tsp. pure vanilla extract -

20. 1 pinch salt -

How to cook deliciously - Chocolate Blackout Cake

1. Stage

Preheat the oven to 375 degrees F. Butter two 9-inch round cake pans and coat lightly with flour. Line bottoms with parchment paper. In a standing electric mixer fitted with whisk, beat 1 stick of butter with shortening until creamy. Add sugar and beat at medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Add vanilla. At lowest speed, beat in cocoa powder, baking powder, baking soda, and salt. Add 2 1/4 cups of cake flour and milk in 3 separate alternating batches, scraping down side and bottom of bowl occasionally.

2. Stage

Divide cake batter between prepared pans and smooth tops. Bake in center of oven for about 30 minutes, until a toothpick inserted in centers comes out with a few moist crumbs attached. Let cakes cool for 15 minutes, then invert them onto a rack and let cool completely.

3. Stage

In a large saucepan, combine 2 1/2 cups of water with sugar, corn syrup, and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk cornstarch with remaining 1/2 cup of water until smooth; whisk into cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Turn off heat, whisk in butter, vanilla and salt. Scrape filling into a bowl and press a sheet of plastic wrap onto surface of filling. Let cool, then refrigerate until firm, 45 minutes.

4. Stage

Using a serrated knife, halve each cake layer horizontally. Break up less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve two cake bottoms and one smoother top.

5. Stage

Set one cake bottom on a cake plate and spread with 1 1/2 cups of filling. Top with second bottom layer and another 1 1/2 cups of filling. Cover with cake top and spread remaining filling over top and side. Pat crumbs all over the cake. Refrigerate for at least 1 hour before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.