This is one of my favorite versions of Blackout Cake: chocolate cake, rich chocolate pudding and a chocolate crumb coating.
6 Eggs separated, yolks and whites
1 tsp Vanilla extract
1 1/4 cups Sugar
1/2 cup Cake flour
1/2 cup Unsweetened cocoa powder
1 tsp Baking powder
6 Tb Unsalted butter, melted
1/2 tsp Cream of tartar
1 recipe Blackout Cream2 cups Crushed chocolate wafer crumbs (approx. 40)
Blackout Cream1/2 cup Sugar
2 Tb Light corn syrup
1/2 cup Semi sweet Chocolate chips
1/4 cup Cornstarch
1/4 cup Heavy cream
4 Tb Unsalted butter, cut into pieces
Oven Temp ~ 350°
Baking Time ~ 30 -
Pan Type ~ 9 inch springform pan
or two 8 inch layer pans
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, 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, takes 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; next fold the whole yolk mixture into the egg white mixture. Pour Blackout Chocolate Cake batter 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 blackout cake 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 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 water and the cornstarch, 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 using.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!