Brooklyn Blackout Cake From Taste Of Home PUDDING: 1/2 cup sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1-1/2 cups whole milk 3 ounces semisweet chocolate, chopped 1 teaspoon vanilla extract CAKE: 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, cubed 3/4 cup Dutch-processed cocoa 1 cup sugar 1 cup packed brown sugar 1 cup buttermilk 1 cup strong brewed coffee 1 teaspoon vanilla extract 2 large eggs FROSTING: 8 ounces semisweet chocolate, chopped 1/2 cup unsalted butter, cubed 1/3 cup hot water 2 teaspoons light corn syrup 2 teaspoons vanilla extract In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold. Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined. Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable. Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake. Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.
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