Brooklyn blackout cake pt 1

Yield: 12 Servings

Measure Ingredient
2 cups Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
½ cup Unsweetened Dutch process cocoa pdr
2 tablespoons Water
2 ounces Unsweetened chocolate
¾ cup Whole milk
2 \N Sticks butter; 8 oz, softened
2 cups Sugar
4 larges Eggs; separated
2 teaspoons Vanilla
1 tablespoon Unsweetened Dutch process cocoa pdr; plus 2 teaspoons
1½ cup Hot water
¾ cup Sugar
1 ounce Semisweet chocolate
2 tablespoons Cornstarch; plus 1 teaspoon
2 tablespoons Cold water
½ teaspoon Salt
2 tablespoons Butter; in 2 pieces
1 teaspoon Vanilla
12 ounces Semisweet chocolate
1½ \N Sticks butter; 6 oz., softened ---cut in 12 pieces
½ cup Lukewarm water; See Notes.
1 tablespoon Light corn syrup
1 tablespoon Vanilla




BAKE: 350° greased 9" baking pans (2) 25-35 mins.


Put the cocoa, hot water, sugar, and chocolate in a medium saucepan and cook over low heat, stirring often, until chocolate dissolves. Dissolve the cornstarch in the cold water, stirring to make a smooth paste. Add the cornstarch mixture and the salt to the saucepan. Bring to a boil over medium-high heat and boil gently for 1 minute, stirring constantly. Stir the mixture often where the sides and the bottom of the pan meet. Remove from heat and add butter & vanilla, stirring until the butter melts. Pour into a refrigerator container and chill overnight. The filling will thicken to the consistency of pastry cream or soft pudding.


Sift flour, baking powder, baking soda, and salt together and set aside.

Put the cocoa powder, water, unsweetened chocolate, and milk in a medium saucepan and cook over low heat, stirring constantly, until the chocolate melts. Remove from heat and cool.

Put butter in mixer and mix on low speed until smooth, about 15 seconds.

Add sugar and beat on medium speed for 2 mins. Scrape down sides of bowl.

Add egg yolks, beating well after each addition. Scrape down sides of bowl.

Add the vanilla and beat for 2 more minutes at medium speed. Scrape bowl.

With the mixer on low speed, add the cooled chocolate mixture, mixing just until the chocolate is combined thoroughly. Slowly add the flour mixture, mixing just until the flour is incorporated and the mixture looks smooth.

Stop the mixer and scrape the bowl again. Beat egg whites until soft peaks.

Use a rubber spatula to fold about ¼ of the beaten egg whites into chocolate batter. Fold remaining egg whites into batter.

Pour the batter into prepared pans. Smooth the top of the batter. Bake.

Cool and remove from pans.


Gently melt chocolate. Add butter pieces and stir till melted completely.

measure out the lukewarm water. Check for your fingertips that the water temperature feels similar to the chocolate temperature. Add water to the chocolate all at once and gently whisk the mixture until the frosting is smooth. Stir in the corn syrup and vanilla. Cool the frosting at room temperature (with an occasional chilling, if necessary) for about 30 mins or till thickens slightly.


Split each cooled layer into 2 layers. Place one bottom layer on a serving platter and cover with ½ of chilled filling, leaving a ¼" plain edge as filling may run slightly. Place another bottom layer on top and cover with remaining filling. Place one top layer on top. Using fingers, crumble remaining cake layer into small crumbs. If any filling has run over onto the sides of cake, spread it out onto the sides of the cake with a thin metal spatula. Cover the top and sides of the cake with a thin layer of the fudge frosting and refrigerate the cake for 15 mins to firm cake and filling. Spread remaining frosting over the top and sides of cake. Press continued in part 2

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