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chocolate blackout cake



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  • Carbohydrates: 4453.4
  • Fats: 308.0
  • Dietary Fiber: 1638.0
  • Minerals: 136.0
  • Proteins: 165.0
  • Vitamins: 584.0
  • Water: 207.0


  1. For the pudding: melt chocolate and butter in bowl over simmering water
  2. In medium bowl
  3. Whisk cornstarch
  4. Cocoa
  5. And 1 / 4 cup of the sugar into 1 / 2 cup of the milk
  6. Then whisk in eggs and yolks
  7. In saucepan bring 2 cups of milk and 1 / 4 cup of sugar just to a simmer
  8. Temper with egg mixture
  9. Return all to pan and whisk constantly until bubbles boil up for 3 seconds
  10. Remove from heat and strain
  11. Thoroughly mix in melted chocolate
  12. Cover surface with plastic
  13. Cool for 1 hour then refrigerate
  14. For the cake: preheat oven to 350
  15. Spray and line with parchment 1 8-inch cake pan
  16. Tripple sift together: flour
  17. Cocoa
  18. Baking soda
  19. Baking powder and salt
  20. Cream butter and sugar
  21. Add eggs one at a time until incorporated
  22. Beat until light and fluffy- 6 minutes mix liquid ingredients together
  23. Alternately beat in wet and dry ingredients
  24. Pour into cake pan
  25. Bake until tests done
  26. About 30-40 minutes
  27. Cool
  28. Make ganache
  29. Let sit until spreadable
  30. Turn cake out of pan
  31. Trim top to flatten and slice into 3 layers
  32. Toast scraps on sheetpan for 5 minutes
  33. Cool and process coarsley in food processor
  34. Spread pudding between layers
  35. Frost with ganache and coat sides with crumbs

Step 26

Total Time in Minute 80

Ingredients Count 17

cooking chocolate blackout cake

See More Relate Photo


Cake flour

Unsweetened cocoa powder

Baking soda

Baking powder


Unsalted butter





Brewed coffee


Bittersweet chocolate




Egg yolks

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