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 possible to follow the history of written recipes far back into history, in truth as far back as the early Egyptians, and potentially, even further back. However, these, ancient cookbooks were just simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to historians are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into starters, main course and afters, a very modern way of dining. Aspicius also recounts how the cooks of Roman times were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. As our culinary historical trip moves to more modern times there are two interesting books published in the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that we all know today, but instead descriptions of the types of food on the tables of the rich people of that time. In the 15th century, knights returning from the crusades brought us many foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and tastes was responsible for a torrent in cookery books, the majority of which are now in private collections. When we get to the 1900s, recipe publications are in high demand, as a result of more people being able to read, increased leisure time and having more money. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Blackout Cake Part One recipe.
