CAKE
3/4 cup unsweetened cocoa powder
1 cup milk
4 oz unsalted butter, at room temperature (1
1/4 cup vegetable shortening
2 cup sugar
3 large eggs
2 tsp vanilla
2 1/4 cup cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
PUDDING FILLING
2/3 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 1/2 cup milk
3 oz unsweetened chocolate, chopped
1 tsp vanilla
FROSTING
4 oz unsweetened chocolate
4 oz unsalted butter (1 stick)
1 1/2 tsp vanilla
3 large eggs
3 cup confectioners' sugar
Directions
This is as close to the world famous Ebinger's Blackout Cake as you
will get. This recipe was developed by Ceri E. Hadda - a
professional baker and food writer.
Preheat oven to 350F.
Make the cake. Butter two 9-inch cake pans; dust them with flour and
tap out the excess. Set aside. Stir the cocoa with some of the milk
to form a pasate. Stir in the rest of the milk, and beat with a whisk
until the mixture is smooth. Set aside.
In the bowl of an electric mixer combine the butter, shortening,
sugar, eggs, and vanilla; beat for 1 minute, or until the mixture is
fluffy.
Sift together the flour, baking powder, baking soda, and salt. Add the
mixture, alternately with the cocoa mixture, to the contents of the
bowl, beating between additions. Begin and end with the flour
mixture, and beat only until the dry ingredients are absorbed. Divide
the batter between the cake pans and smooth the tops with a spatula
to even them.
Servings: 1 servings
Blackout Cake - Part One Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite feasible to trace the history of recipes far back into the far past, in truth as far back into history as the ancient Egyptians, and maybe even further. In practice though, mostly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times around 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Aspicius tells us how the ancient Romans were skilled in the use of many herbs and spices, including many that are still in use today for example basil, rue and dill. During the following few centuries, the families of Europe tried to serve the most exotic banquets, and as a consequence, chefs and their collection of recipes were highly sought after. However, it was during the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes of the day. By the advent of the 1900s, cookbooks were increasing in popularity mostly due to more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Blackout Cake Part One recipe.
