Blackout Cake Recipe
This is one of my favorite versions of Blackout Cake: chocolate cake, rich chocolate pudding, and chocolate crumb coating.
| 6 1 tsp 1 1/4 cups 1/2 cup 1/2 cup 1 tsp 6 Tb 1/2 tsp1 recipe 2 cups Blackout Cream 1/2 cup 2 Tb 10 oz. 1/4 cup 1/4 cup 4 Tb | Eggs, separated, yolks and whites Vanilla extract Sugar Cake flour Unsweetened cocoa powder Baking powder Unsalted butter, melted Cream of tartarBlackout Cream Crushed chocolate wafer crumbs ( approx. 40) Sugar Light corn syrup Semi sweet Chocolate chips Cornstarch Heavy cream Unsalted butter, cut into pieces |
 Oven Temp ~ 350° Baking Time ~ 30 - 35 Min. |
To make the cookie crumbs, break cookies into chunks and place between two pieces of wax paper or wrap them in a clean kitchen towel and roll firmly with a rolling pin. This is a job best suited for the kids in the family.
In a mixing bowl, beat the egg yolks on high speed about 5 minutes, or until thick and lemon colored. Add the vanilla. Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating for about 5 minutes or until the mixture thickens slightly and doubles in volume. In a small bowl, combine the cake flour, cocoa, and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the butter.
In a different mixing bowl, beat the egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter, then fold the whole yolk mixture into the egg white mixture. Pour into prepared pan.
Bake until the cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Remove the pan and cool completely.
Cut the cake in half horizontally, forming 2 equal layers (best to freeze the cake slightly to hold together when slicing). Place one layer on a serving plate and spread with Blackout Cream. Top with the remaining cake layer. Frost the top and sides with the remaining Blackout Cream. Sprinkle the cake with the chocolate wafer crumbs.
In a mixing bowl, beat the egg yolks on high speed about 5 minutes, or until thick and lemon colored. Add the vanilla. Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating for about 5 minutes or until the mixture thickens slightly and doubles in volume. In a small bowl, combine the cake flour, cocoa, and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the butter.
In a different mixing bowl, beat the egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter, then fold the whole yolk mixture into the egg white mixture. Pour into prepared pan.
Bake until the cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Remove the pan and cool completely.
Cut the cake in half horizontally, forming 2 equal layers (best to freeze the cake slightly to hold together when slicing). Place one layer on a serving plate and spread with Blackout Cream. Top with the remaining cake layer. Frost the top and sides with the remaining Blackout Cream. Sprinkle the cake with the chocolate wafer crumbs.
Blackout Cream
In a medium saucepan over low heat, combine 1 1/2 cups of water, the sugar, and corn syrup. Stir in the chocolate and cook, stirring constantly, until the chocolate is melted, about 2 to 3 minutes. In a small bowl, combine 1/2 cup of water and the cornstarch and whisk until the cornstarch is dissolved. Add the dissolved cornstarch paste and the heavy cream to the chocolate mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and whisk in the butter.
Transfer the mixture to a bowl. Cover the surface with plastic wrap and chill for 1 hour before serving.
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