Recipe: Ebingers All Chocolate Blackout Cake

"Hi everyone! What a wonderful discovery, having given up on a formerly beloved similar site I could never get through to :). Thanks to the creator of this board. I want the much-touted recipe for Blackout Cake from Molly O'Neill's "New York Cookbook" and wonder if anyone would be willing to share it if you have it." - Janet

Hello Janet,
I'm so glad you found us. I hope you'll be a regular visitor. I don't know if this is the cake you're looking for, but it looks great!
Happy Baking, Betsy

EBINGERS ALL CHOCOLATE BLACKOUT CAKE
Makes 10 servings

FOR THE CAKE:
1/2 cup unsweetened cocoa powder
2 tbsp boiling water
2 oz unsweetened chocolate,chop
3/4 cup milk
1 cup butter, softened (2 sticks)
2 cups sugar
4 large eggs, separated
2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
FOR THE FILLING:
1 tbsp +1 3/4 tsp unsweetened cocoa powder
2 cups boiling water
3/4 cup + 1 tbsp + 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

TO MAKE THE CAKE:
Preheat oven to 375 degrees F. Prepare 2 (8-inch) pans (grease & flour)

Place cocoa in bowl and whisk in the boiling water to form a paste. Set aside.

Combine 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.

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 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 and whisk vanilla and butter. Transfer mix to a bowl, cover and refrigerate until cool. (NOTE: Ingredients make a runny filling that's OK. In fridge it hardens up.)

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. 1

TO 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 topand 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.

Source: Larry Cohen, rec.food.recipes