Blackout Cake Recipe

Blackout Cake Recipe
This is one of my favorite versions of Blackout Cake: chocolate cake, rich chocolate pudding, and chocolate crumb coating.

Chocolate Layer Cake

6
1 tsp
1 1/4 cups
1/2 cup
1/2 cup
1 tsp
6 Tb
1/2 tsp

1 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 tartar

Blackout 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.
Pan Type ~ 9 inch springform pan

Preheat the oven. Grease and flour a pan. Line the bottom of the pan with parchment paper or wax paper. Grease the paper and set aside.

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.

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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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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