CopyCat Ebingers Blackout Cake

Let's Cook

1. Step 1.

   Preheat the oven to 375°F (190°C).

2. Step 2.

   To make the cake, place the cocoa in a small bowl and whisk in boiling water to form a smooth paste. Set aside.

3. Step 3.

   Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat.

4. Step 4.

   Whisk a small amount of the heated chocolate milk into the cocoa paste to temper it, then whisk the cocoa paste into the milk mixture. Return to heat, stir for one minute, then remove and cool until tepid.

5. Step 5.

   In a small bowl of a mixer, cream the sugar and butter together until light and fluffy. Beat in the egg yolks one at a time, then add the vanilla. Slowly stir in the chocolate mixture.

6. Step 6.

   Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture, mixing until just incorporated.

7. Step 7.

   In another bowl, whip the egg whites to form soft peaks. Using a rubber spatula, gently fold the egg whites into the batter until no streaks remain.

8. Step 8.

   Butter and lightly flour two 8-inch round cake pans. Divide the batter evenly between the pans and smooth the tops.

9. Step 9.

   Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes, then gently remove the cakes from their pans and continue to cool completely on the rack.

10. Step 10.

    While the cake is baking, make the filling: Put the cocoa into a saucepan and pour in the boiling water. Place over low heat and whisk until smooth. Add the sugar and chocolate, stirring until melted.

11. Step 11.

    In a small bowl, dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch mixture into the saucepan, add the salt, and bring to a boil, stirring constantly. Boil for one minute.

12. Step 12.

    Remove the pan from the heat, whisk in the vanilla and the butter until smooth. Transfer the mixture to a bowl and refrigerate until cool.

13. Step 13.

    Make the frosting: In a double boiler (or a pan within a pan), melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to the heat if necessary to melt the butter. Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for up to 15 minutes before using.

14. Step 14.

    Assemble the cake: Use a sharp knife to slice each cake into two disks to form 4 layers. Set one layer aside.

15. Step 15.

    Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat with filling. Add the third layer and top with filling.

16. Step 16.

    Quickly apply a thin layer of frosting to the top and the sides of the cake (crumb coat) and refrigerate for 10 minutes.

17. Step 17.

    Meanwhile, crumble the remaining cake layer into fine crumbs.

18. Step 18.

    Apply a second layer of frosting to the cake, sprinkle liberally with crumbs, and serve within 24 hours. Store in a cool place.