Yield: 1 Servings
|¾ cup||Unsweetened cocoa powder|
|4 ounces||Unsalted butter; at room temperature (1 stick)|
|¼ cup||Vegetable shortening|
|2¼ cup||Cake flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|3 ounces||Unsweetened chocolate; chopped|
|4 ounces||Unsweetened chocolate|
|4 ounces||Unsalted butter (1 stick)|
|3 cups||Confectioners' sugar|
This is as close to the world famous Ebinger's Blackout Cake as you will get. This recipe was developed by Ceri E. Hadda - a professional baker and food writer.
Preheat oven to 350F.
Make the cake. Butter two 9-inch cake pans; dust them with flour and tap out the excess. Set aside. Stir the cocoa with some of the milk to form a pasate. Stir in the rest of the milk, and beat with a whisk until the mixture is smooth. Set aside.
In the bowl of an electric mixer combine the butter, shortening, sugar, eggs, and vanilla; beat for 1 minute, or until the mixture is fluffy.
Sift together the flour, baking powder, baking soda, and salt. Add the mixture, alternately with the cocoa mixture, to the contents of the bowl, beating between additions. Begin and end with the flour mixture, and beat only until the dry ingredients are absorbed. Divide the batter between the cake pans and smooth the tops with a spatula to even them.