Ebingers Blackout Cake
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from Selfhelp Services
Modified to be GFCF by BL Olson
List of Ingredients
For the cake:
1/2 cup unsweetened Dutch-process cocoa, or Hersheys European
2 Tablespoons boiling water
2 ozs. unsweetened cf chocolate, chopped
3/4 cup almond milk
2 cups granulated sugar
2 sticks unsalted cf margarine, slightly softened
2 Tablespoons unsalted margarine, for "greasing" the cake pans
4 eggs, separated
2 Teaspoons vanilla extract
2 cups Better Batter, + 1 Tablespoon for pans
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon baking soda
For the filling:
1 Tablespoon unsweetened Dutch process cocoa, + 1-3/4 teaspoons
2 cups boiling water
3/4 cup sugar, + 3-1/2 teaspoons
1 oz. bittersweet cf chocolate, chopped
2 Tablespoons corn or tapioca starch
1 Tablespoon cold water
1/4 Teaspoon salt
1 Teaspoon vanilla extract
2 Tablespoons cf margarine
Frosting:
12 ozs. semisweet cf chocolate, chopped
3/4 cup coconut butter
1/2 cup hot water
1 Tablespoon golden cane syrup
1 Tablespoon vanilla extract
Recipe
Preheat the oven to 375 F.
To make the cake, place the cocoa in a small bowl and whisk in boiling
water to form a paste.
Combine the chocolate and almond milk in a saucepan over medium heat.
Stir frequently as the mixture warms and the chocolate melts, about 3
minutes. Remove from heat.
Whisk a small amount of the heated chocolate milk into the cocoa paste
and then whisk the cocoa paste into the milk mixture. Return to heat,
stir for one minute, remove and cool until tepid.
In a small bowl of a mixer, cream the sugar and margarine together.
Beat in the egg yolks one at a time and add the vanilla. Slowly stir
in the chocolate mixture.
Combine the flour, baking powder, salt and baking soda. Using a
spatula or a wooden spoon, slowly add the flour mixture to the
chocolate mixture.
In another bowl, whip the egg whites to form soft peaks and, using a
rubber spatula, gently fold the egg whites into the batter. Grease and
lightly flour two 8 inch round cake pans and divide the batter between
the two pans.
Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove
the cakes from their pans and continue to cool.
While the cake is baking, make the filling. Put the cocoa into a
saucepan and pour in the boiling water and place over low heat. Add
the sugar and chocolate.
Dissolve the starch in the cold water to make a smooth paste. Whisk
the starch mixture into the water and chocolate, add the salt and
bring it
to a boil, stirring constantly. Boil for one minute. Remove the pan
from the heat, whisk in the vanilla and the margarine and transfer the
mixture to a bowl and refrigerate until cool.
Make the frosting: In a double boiler (or a pan within a pan), melt
the chocolate. remove from heat and whisk in the coconut butter, one
tablespoon at a time, returning to the heat if necessary to melt the
coconut butter.
Whisk in the hot water all at once and stir until smooth. Whisk in the
cane syrup and the vanilla.
Refrigerate for up to 15 minutes before using.
Assemble the cake:
Use a sharp knife to slice each cake into two disks to form 4 layers.
Set one layer aside. Place one layer on a cake round or plate.
Generously swath the layer with filling. Add the second layer and
repeat. Add the third layer. Quickly apply a layer of frosting to the
top
and the sides of the cake and refrigerate for 10 minutes.
Meanwhile, crumble the remaining cake layer, into fine crumbs. Apply a
second layer of frosting to the cake, sprinkle liberally with crumbs
and serve within 24 hours. Store in a cool place.
NB from BL: I find it much easier to separate GF cakes into halves
for layering by using waxed dental floss. Use a strand of floss about
24 inches long. Wrap several times around each of your pointer
fingers so the strand is in between them about 14 inches apart.
Starting on the far side of the cake to be divided, wiggle the strand
of floss back and forth like a small saw and pull gently towards you
all the way through the layer.
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