Chocolate Blackout Cake

Ingredients

  • 1 cup semisweet chocolate chips
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • ½ teaspoon espresso powder, optional; for enhanced chocolate flavor
  • 1 large egg, at room temperature
  • 1 cup heavy cream
  • 2 cups sugar
  • + 53 more ingredients
    • 2 cups King Arthur Unbleached All-Purpose Flour
    • 2 tablespoons Cake Enhancer, Instant ClearJel, or cornstarch
    • ¾ cup (2 ¼ ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
    • 4 large eggs
    • ¾ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 ¼ cups water
    • 1 ½ cups chocolate chips or choopped semisweet or bittersweet chocolate
    • ¾ cup heavy cream
    • 1 cup semisweet chocolate chips
    • 1/8 teaspoon salt
    • 2 tablespoons sugar
    • ½ teaspoon espresso powder, optional; for enhanced chocolate flavor
    • 1 large egg, at room temperature
    • 1 cup heavy cream
    • 2 cups sugar
    • 2 cups King Arthur Unbleached All-Purpose Flour
    • 2 tablespoons Cake Enhancer, Instant ClearJel, or cornstarch
    • ¾ cup (2 ¼ ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
    • 4 large eggs
    • ¾ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 ¼ cups water
    • 1 ½ cups chocolate chips or choopped semisweet or bittersweet chocolate
    • ¾ cup heavy cream
    • 1 cup semisweet chocolate chips
    • 1/8 teaspoon salt
    • 2 tablespoons sugar
    • ½ teaspoon espresso powder, optional; for enhanced chocolate flavor
    • 1 large egg, at room temperature
    • 1 cup heavy cream
    • 2 cups sugar
    • 2 cups King Arthur Unbleached All-Purpose Flour
    • 2 tablespoons Cake Enhancer, Instant ClearJel, or cornstarch
    • ¾ cup (2 ¼ ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
    • 4 large eggs
    • ¾ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 ¼ cups water
    • 1 ½ cups chocolate chips or choopped semisweet or bittersweet chocolate
    • ¾ cup heavy cream

Note: This recipe was amended April 8, 2014 to reflect the down-sized packaging of one of the original ingredients (Chocolate Schmear), which made it no longer suitable for use in this cake. 1) To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food p...

View full recipe at SpringPad

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