---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EBINGERS ALL CHOCOLATE BLACKOUT CAKE
  Categories: Cakes, New york
       Yield: 10 servings
  
 ------------------------------------CAKE------------------------------------
     1/2 c  Unsweetened Cocoa
       2 tb Boiling water
       2 oz Unsweetened Chocolate,chop
     3/4 c  Milk
       1 c  Butter, Softened (2 sticks)
       2 c  Sugar
       4 lg Eggs, separated
       2 ts Vanilla extract
       2 c  Flour
       1 ts Baking powder
       1 ts Baking soda
       1 ts Salt
 
 ------------------------------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.
  
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