EBINGERS ALL CHOCOLATE BLACKOUT CAKE

FOR THE CAKE:
1/2 cup unsweetened cocoa powder
2 tbsp. boiling water
2 oz. unsweetened chocolate; chopped
3/4 cup milk
1 cup butter, softened (2 sticks)
2 cup sugar
4 large eggs, separated
2 tsp. vanilla extract
2 cup flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
FOR THE FILLING (SEE NOTE*):
1 tbsp. plus 1 3/4 tsp. unsweetened cocoa powder
2 cup boiling water
3/4 cup plus 1 tbsp plus 1/2 tsp. sugar
1 oz. bittersweet chocolate, chopped
2 tbsp. cornstarch dissolved in 1 tbsp cold water
1/4 tsp. salt
1 tsp. vanilla extract
2 tbsp. butter
FOR THE FROSTING:
12 oz. semisweet chocolate, chopped
12 tbsp. (1 1/2 sticks) unsalted butter
1/2 cup hot water
1 tbsp. light corn syrup
1 tbsp. vanilla extract

Preheat oven to 375 degrees F. Grease and flour 2 (8-inch) cake pans.

TO MAKE THE CAKE:
Place cocoa powder in bowl and whisk in boiling water to form a paste; set aside.

Combine the chopped chocolate and milk in small saucepan over medium heat. Stir frequently until chocolate melts. Remove from heat, whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for 1 minute. Remove and set aside to cool until tepid.

In mixing bowl, cream butter and sugar together. Beat in the egg yolks, one at a time, add the vanilla. Slowly stir in chocolate mixture. Set aside.

Combine the flour, baking powder, baking soda and salt. Using a spatula add the flour mix to the chocolate mixture. Fold in until just mixed. Set aside.

In another bowl whisk egg whites to form soft peaks. Fold into batter, divide the batter into the two pans.

Bake until toothpick comes out clean of center about 45 minutes. Cool on rack for 15 minutes.

WHILE CAKE IS BAKING MAKE THE FILLING:
Combine the cocoa powder and boiling water in a small saucepan over low heat. Stir in sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring continuously. Boil for 1 minute. Remove from heat.

Whisk vanilla and butter. Transfer mix to a bowl, cover and refrigerate until cool.

TO MAKE THE FROSTING:
Melt chocolate in double boiler over hot, not simmering, water, stirring until smooth. Whisk in butter 1 tablespoon at a time. Remove from heat.

Whisk in hot water all at once and whisk until smooth. Whisk in corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using.

ASSEMBLE THE CAKE:
Slice each layer to form 4 layers, set 1 layer aside.

Place 1 layer on a cake plate. Generously swath the layer with 1/3 of the filling. Add the second layer and repeat. Set the third layer on top and quickly apply a layer of frosting to the top and the sides of the cake. Refrigerate for 10 minutes.

Crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle liberally with the cake crumbs. Serve the cake within 24 hours. Store in a cool place.

*Note: Ingredients make a runny filling that's ok. In fridge it hardens up.

Servings: 10