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Chocolate Blackout Cake




Source of Recipe


unknown


List of Ingredients




CAKE
3/4 cup cocoa powder
1 cup milk
4 oz butter
1/4 cup shortening
2 cups sugar
3 eggs
2 tsp vanilla
2 1/4 cups cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

FILLING
2/3 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 1/2 cups milk
3 oz unsweetened chocolate, chopped
1 tsp vanilla

FROSTING
4 oz unsweetened chocolate
4 oz butter
1 1/2 tsp vanilla
3 eggs
3 cups confectioner's sugar


Recipe



Preheat oven to 325 degrees F.

Cake:

Butter 2 (9-inch) cake pans, dust with flour, set aside. Stir cocoa
with some milk to form a paste. Stir in the rest of the milk and beat
with a whisk until smooth. Set aside. Cream the butter and shortening
with the sugar. Add the eggs one at a time, mixing well after each
addition. Add the vanilla and blend. Sift the flour with the baking
powder, baking soda and salt. Add the flour mixture to the butter in
three parts, alternating between each addition with the cocoa
mixture, beating after each addition. BEAT ONLY TILL INGREDIENTS ARE
ABSORBED. Divide batter equally in the two cake pans. Bake 35 to 40
minutes, or until cake pulls away from sides on pan, and a cake
tester (toothpick) inserted into cake comes out clean. Place cakes on
wire racks and allow to cool completely.

Filling:

Combine sugar, cornstarch and salt in small saucepan. Gradually add
the milk while mixing with a wire whisk. Add the chopped chocolate.
Place over medium heat and cook, stirring constantly, until mixture
thickens and bubbles for three minutes. Filling should have the
texture of pudding (because that's just what it is). Place in small
bowl to cool with plastic wrap directly covering the surface to
prevent a skin from forming.

Frosting:

Melt the chocolate in a double boiler. Remove from heat and allow to
cool slightly. Beat butter, eggs and vanilla in bowl until mixed.
Gradually add the sugar, 2 T at a time, beating well after each
addition. Beat in the melted chocolate. Chill the frosting about 15
minutes.

Assembly:

Cut each cake in half horizontally. Three layers are for the cake,
one for the cake crumb coating. Place one layer in a food processor
and pulse to make crumbs.

Place half the filing on top of one cake layer, place second cake
layer on top, place balance of filling on cake layer, top with
remaining cake layer. Frost top and sides of cake with frosting.
Working over a large baking sheet sprinkle cake crumbs liberally over
top of cake and press onto side of cake.