chocolate blackout cake

Desciption

(mean chef adoptee) i have tried many versions of the famous new york blackout cake. after many trials i have settled on this one by wayne harley brachman - retro desserts. it is awsome. source: "retro desserts". use recipe #37844 for icing. adopted 9/06

Steps

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

Step 26

Total Time in Minute 80

Ingredients Count 17

See More Relate Photo

Ingredients

Cake flour

Unsweetened cocoa powder

Baking soda

Baking powder

Salt

Unsalted butter

Sugar

Eggs

Buttermilk

Vanilla

Brewed coffee

Ganache

Bittersweet chocolate

Cornstarch

Milk

Egg

Egg yolks

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