Ingredients
CAKE
3/4 cup cocoa powdwer
1 cup milk
4 oz butter
1/4 cup shortening
2 cup sugar
3 each eggs
2 tsp vanilla
2 1/4 cup cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
FILLING
2/3 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 1/2 cup milk
3 oz unsweetened chocolate,chop
1 tsp vanilla
FROSTING
4 oz unsweetened chocolate
4 oz butter
1 1/2 tsp vanilla
3 each eggs
3 cup confectioner's sugar
Directions
Preheat oven to 325 degrees F.
Cake:
Butter 2 9" cake pans, dust with flour, set aside. Stir cocoa with
some milk to form a paste. Stir in the rest of the milk and beat with
a whisk until smooth. Set aside. Cream the butter and shortening with
the sugar. Add the eggs one at a time, mixing well after each
addition. Add the vanilla and blend. Sift the flour with the baking
powder, baking soda and salt. Add the flour mixture to the butter in
three parts, alternating between each addition with the cocoa
mixture, beating after each addition. BEAT ONLY TILL INGREDIENTS ARE
ABSORBED. Divide batter equally in the two cake pans. Bake 35 to 40
minutes, or untill cake pulls away from sides on pan, and a cake
tester (toothpick) inserted into cake comes out clean. Place cakes on
wire racks and allow to cool completely.
Filling:
Combine sugar, cornstarch and salt in small saucepan. Gradually add
the milk while mixing with a wire whisk. Add the chopped chocolate.
Place over medium heat and cook, stirring constantly, untill mixture
thickens and bubbles for three minutes. Filling should have the
texture of pudding (because that's just what it is). Place in small
bowl to cool with plastic wrap directly cxovering the surface to
prevent a skin from forming.
Servings: 1 cake
Chocolate Blackout Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can trace the history of written recipes far back into antiquity, certainly as far as the early Egyptians, and possibly even further. Interesting though that maybe, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a series of ancient tablets in Sumerian describing the baking 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. As we move into The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few you will know for example basil, mint and dill. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to serve the most extravagent meals, and as a result cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes common in their social group. By the arrival of the twentieth century, cookery books were increasing in popularity as a result of increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Chocolate Blackout Cake recipe.
