Ebingers All Chocolate Blackout Cake

FILLING(SEE NOTE
1 tb +1 3/4 t cocoa powder
2 c Boiling water
3/4 c + 1 T + 1/2 t sugar
1 oz Bittersweet chocolate, chop
2 tb Cornstarch dissolved in 1 T
Of cold water
1/4 ts Salt
1 ts Vanilla extract
2 tb Butter

FROSTING
12 oz Semisweet Chocolate, chopped
12 tb 1 1/2 sticks unsalted butter
1/2 c Hot water
1 tb Light corn syrup
1 tb Vanilla extract

1. Preheat oven to 375, prepare 2 8″ pans (grease &
flour) 2. Make the cake: Place cocoa in bowl and
whisk in boiling water to form a paste. 3. combine
chocolate and milk in small saucepan over medium heat.
Stir frequently until chocolate melts. Remove from
heat, whisk a small amount of the hot chocolate milk
into the cocoa paste to warm it. Whisk the cocoa
mixture into the milk mixture. return the pan to
medium heat and stir for 1 minute. Remove and set
aside to cool until tepid. 4. in mixing bowl, cream
butter and sugar together. beat in the egg yolks, one
at a time, add the vanilla. Slowly stir in chocolate
mixture. 5. Combine the flour, baking powder, baking
soda and salt. Using a spatula add the flour mix to
the chocolate mixture. Fold in until just mixed. 6. in
another bowl whisk egg whites to form soft peaks. fold
into batter, Divide the batter into the two pans. Bake
until toothpick comes out clean of center about 45
minutes. Cool on rack for 15 minutes. 7. While cake is
baking make the filling: combine the cocoa and boiling
water in a small saucepan over low heat. Stir in sugar
and chocolate. Add the dissolved cornstarch paste and
salt to the pan and bring to a boil, stirring
continuously. Boil for 1 minute. Remove from heat and
whisk vanilla and butter. Transfer mix to a bowl,
cover and refrigerate until cool. 8. Make the
frosting: melt chocolate in double boiler over hot,
NOT SIMMERING, water, stirring until smooth. Whisk in
butter 1 tablespoon at a time. Remove from heat. 9.
Whisk in hot water all at once and whisk until smooth.
whisk in corn syrup and vanilla. Cover and refrigerate
for up to 15 minutes prior to using. 10. Assemble the
cake: Slice each layer to form 4 layers, set 1 layer
aside. Place 1 layer on a cake plate. Generously swath
the layer with 1/3 of the filling. Add the second
layer and repeat. Set the third layer on top and
quickly apply a layer of frosting to the topand the
sides of the cake. Refrigerate for 10 minutes. 11.
Crumble the remaining cake layer. apply the remaining
frosting to the cake. Sprinkle liberally with the cake
crumbs. Servethe cake within 24 hours. Store in a cool
place. NOTE: Ingredients make a runny filling that’s
OK. In fridge it hardens up.