Okay, first it must be said. I am fussy about frosting. I usually scrape it off and go for cake with a hint of frosting residue, but this one? Yowza! They call it a custard but I'd say it is a frosting thatdoesn't get hard.intense chocolate flavor, beautiful glossy sheen, and it held the shape of my rudimentary--snip the corner of a baggie decorating skills. I am not a fan of the cake itself but the frosting recipe was worth all the effort.http://www.foodandwine.com/recipes/chocolate-blackout-cake
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Gale Gand' Chocolate Blackout Cake. The frosting is incredible!
- Thread starter traca
- Start date
cynupstateny
Well-known member
Can you tell us why you weren't happy with the cake, please?
Here's one from CI--REC: Chocolate Blackout Cake--with the original pudding frosting...
Chocolate Blackout Cake
Recipe By: Cook's Illustrated
Serving Size: 10
Ingredients:
Pudding:
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Cake:
8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour, plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Directions:
1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
Notes:
Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.
Chocolate Blackout Cake
Recipe By: Cook's Illustrated
Serving Size: 10
Ingredients:
Pudding:
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Cake:
8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour, plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Directions:
1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
Notes:
Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.