* Exported from MasterCook * Brooklyn Blackout Cake
Recipe By :"Bake and Freeze Desserts" 1/97 Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----cake----- 2 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup unsweetened dutch process cocoa powder 2 tablespoons water 2 ounces unsweetened chocolate 3/4 cup whole milk 2 sticks butter -- 8 oz, softened 2 cups sugar 4 large eggs -- separated 2 teaspoons vanilla -----chocolate filling----- 1 tablespoon unsweetened dutch process cocoa pdr -- plus 2 1 1/2 cups hot water 3/4 cup sugar 1 ounce semisweet chocolate 2 tablespoons cornstarch -- plus 1 teaspoon 2 tablespoons cold water 1/2 teaspoon salt 2 tablespoons butter -- in 2 pieces 1 teaspoon vanilla -----fudge topping----- 12 ounces semisweet chocolate 1 1/2 sticks butter -- 6 oz., softened -----cut in 12 pieces 1/2 cup lukewarm water -- see notes. 1 tablespoon light corn syrup 1 tablespoon vanilla 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 cake crumbs around sides of cake and then sprinkle on top. Use all of the crumbs to make a thick crumb coating. Notes: The chocolate filling MUST be well chilled. The chocolate frosting combines lukewarm water with melted chocolate. It is important for the chocolate mixture & the water to be a similar temperature. If is not necessary to use a thermometer, but if you do, the water & chocolate should be around 88° to 90°. See additional Notes. ------------- >From the author, Elinor Klivans: "When I was a girl, our family spent every summer visiting my grandfather in Brooklyn. People used to laugh at the idea of spending summer vacation in Brooklyn, but we had a great time. . . . and we enjoyed the big city treats . . . and out daily trip to Ebinger's bakery. Parker House rolls, Macaroon Tarts, crumb cakes, blueberry crumb pies, lemon meringue tarts - there was something different for each day of the week - but for extra-special dinners we always bought Blackout Cake. Blackout cake was all chocolate; crumbly and moist chocolate cake; creamy chocolate filling; thick chocolate glaze; and the entire cake covered with chocolate cake crumbs. . . . several years later the unheard-of happened -- Ebinger's baking chain had financial problems and closed. I assumed I had eaten my last Blackout Cake. Then several years ago the New York Times ran a nostalgic article abut Ebinger's and at the end of the article they included a recipe for Blackout Cake. It took me about 5 minutes to start baking the cake, and I wasn't disappointed. It was the same moist, crumbly chocolate cake, the same soft chocolate pudding-type filling, and the same dark fudge frosting. I revised several of the recipe instructions and made slight changes in the ingredients and directions printed in the New York Times article. NOTES : DOUBLING: Prepare only two cake layers at a time. Double the filling & frosting ingredients. Posted to EAT-L Digest 25 Jan 98 by "Grace M. Wagner" <w...@citynet.net> on Jan 26, 1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 719 Calories; 43g Fat (51.4% calories from fat); 6g Protein; 85g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 744mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 4 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) ------------------------------------ Yahoo! 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