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Name: Brooklyn Blackout Cake Pt 1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 ts Salt; 2 c Cake flour; 1 ts Baking Powder; 1 tb Unsweetened Dutch process; 1/2 c Lukewarm water See Notes; 2 tb Water; 2 oz Unsweetened Chocolate; 2 ts Vanilla; 2 tb Butter in 2 pieces; 2 c Sugar; 4 lg Eggs separated; 12 oz Semisweet chocolate; 1 1/2 Sticks butter 6 oz, cut in 12 pieces; 1 tb Vanilla; 1/2 c Unsweetened Dutch process; 1 ts Baking soda; 1 oz Semisweet chocolate; 1 1/2 c Hot water; 1 ts Salt; 3/4 c Whole Milk; 2 tb Cornstarch plus 1 teaspoon; 2 tb Cold water; 1 tb Light corn syrup; 1 ts Vanilla; 2 Sticks butter 8 oz; 3/4 c Sugar

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INGREDIENTS

1/2 ts Salt
CAKE
FUDGE TOPPING
2 c Cake flour
1 ts Baking Powder
1 tb Unsweetened Dutch process
1/2 c Lukewarm water ; See Notes
2 tb Water
2 oz Unsweetened Chocolate
2 ts Vanilla
2 tb Butter ; in 2 pieces
2 c Sugar
4 lg Eggs ; separated
12 oz Semisweet chocolate
1 1/2 Sticks butter ; 6 oz, cut in 12 pieces
1 tb Vanilla
1/2 c Unsweetened Dutch process
1 ts Baking soda
1 oz Semisweet chocolate
1 1/2 c Hot water
1 ts Salt
3/4 c Whole Milk
2 tb Cornstarch ; plus 1 teaspoon
2 tb Cold water
1 tb Light corn syrup
CHOCOLATE FILLING
1 ts Vanilla
2 Sticks butter ; 8 oz
3/4 c Sugar

Servings

INSTRUCTIONS

BAKE: 350? greased 9" baking pans (2) 25-35 mins. PREPARE CHOCOLATE FILLING ONE DAY IN ADVANCE FILLING: 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. CAKE: 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 1/4 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. FROSTING: 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. ASSEMBLE CAKE: Split each cooled layer into 2 layers. Place one bottom layer on a serving platter and cover with 1/2 of chilled filling, leaving a 1/4" 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

NOTES

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Brooklyn Blackout Cake Pt 1

1/2 ts Salt
 CAKE
 FUDGE TOPPING
2 c Cake flour
1 ts Baking Powder
1 tb Unsweetened Dutch process
1/2 c Lukewarm water See Notes
2 tb Water
2 oz Unsweetened Chocolate
2 ts Vanilla
2 tb Butter in 2 pieces
2 c Sugar
4 lg Eggs separated
12 oz Semisweet chocolate
1 1/2 Sticks butter 6 oz, cut in 12 pieces
1 tb Vanilla
1/2 c Unsweetened Dutch process
1 ts Baking soda
1 oz Semisweet chocolate
1 1/2 c Hot water
1 ts Salt
3/4 c Whole Milk
2 tb Cornstarch plus 1 teaspoon
2 tb Cold water
1 tb Light corn syrup
 CHOCOLATE FILLING
1 ts Vanilla
2 Sticks butter 8 oz
3/4 c Sugar

BAKE: 350? greased 9" baking pans (2) 25-35 mins.    PREPARE CHOCOLATE FILLING ONE DAY IN ADVANCE    FILLING:    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.    CAKE:    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 1/4 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.    FROSTING:    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.    ASSEMBLE CAKE:    Split each cooled layer into 2 layers. Place one bottom layer on a serving  platter and cover with 1/2 of chilled filling, leaving a 1/4" 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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Nutrition

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Serving Size: 1 Serving (511g)
Recipe Makes: 12

Calories: 1555
Calories from Fat: 606 (39%)

Amt Per Serving		% DV

	Total Fat 67.4g	90 %
	Saturated Fat 38.9g	195 %
	Monounsaturated Fat 20g
	Polyunsanturated Fat 3.4g
Cholesterol 428.8mg		132 %
Sodium 288.2mg		10 %
Potassium 729.9mg		19 %
Total Carbohydrate 235.9g		69 %
	Dietary Fiber 11.4g	45 %
	Sugars, other 224.5g
Protein 24.7g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1555

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