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Receta All Chocolate Blackout Cake...
by Nan Slaughter

I was supposed to be in New York this morning...I was going to meet my sister there for a few days of fun...except that she would be working all day, every day, and I would be alone...in the BIG CITY...in 100 DEGREE HEAT! So I decided not to go...turns out I'm a "loser and a baby," at least that's what my sister called me...while she would be in meetings perfecting her airline-running-skills, I would have been either (a) sitting in my hotel room watching daytime TV or (b) had I ventured out someone would have found me on the sidewalk, covered in snot from my terrified wimperings with burned hind-quarters from sitting on the scorched pavement...so yes, I'm a loser and a baby and my sister, who is afraid of NOTHING, will never let me forget it.

Loser and baby aside, I do love New York...and would love to go again...just not when it's 100 degrees and not when I have to be alone. I love it so much that I'm going to share with you my newest/favorite cookbook, New York Cookbook by Molly O'Neill. It's filled with stories and history about this great city and recipes, too! My mom told me about it, she has a copy that someone gave her and she thoroughly enjoyed reading it. I got on Amazon.com and picked up a used copy (it was published in 1992, I'm always the LAST to know!) for just a few bucks - and it was worth every penny and then some!

Molly O'Neill was the food columnist for The New York Times Magazine and she spent five years compiling the stories and recipes in this book (she's also written several other recipe books) interviewing hundreds of New Yorkers who live/work/eat in the city and collecting their recipes. When I read the recipe for All Chocolate Blackout Cake, which is supposed to be the top-secret/coveted recipe from Ebinger's, a long-ago famous bakery in the city, I just had to make the cake for the boy's birthday. But...it didn't turn out so great!! I baked it for the time the recipe said...only my cake burned...so I trimmed away the edges, hoping to salvage the cake...the boy will eat anything made of chocolate, even burned chocolate.

Over-baked, dry, with the hint of burnt cocoa, it was still a darn fine cake. And I would make it again but next time I'll watch the baking time, could be the recipe had it wrong or could be my oven is acting up again!

All Chocolate Blackout Cake - Adapted from New York Cookbook by Molly O'Neill

Cake:

Preheat oven to 375 degrees. Butter and lightly flour two 8-inch round cake pans.

Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a small saucepan over medium heat. Stir frequently until the chocolate melts, about 2 minutes. Remove from the 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 the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and add the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda, and salt in a small bowl. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed. In another bowl, whisk the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Divide the batter between the prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes (I'd check after 35 minutes just to be safe!) Cool the cakes in the pans and on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.

While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and whisk in the vanilla and butter. Transfer the mixture to a bowl, cover, and refrigerate until cool.

Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time. Return the top to the heat, if necessary to melt the butter. Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using.

Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers (I skipped this part and just had a 2 layer cake.) Set 1 layer aside. Place 1 layer on a cake round or plate. Generously swath the layer with one-third of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a layer of frosting to the top and side of the cake. Refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Serve the cake within 24 hours. Store in a cool place. Serves 8 to 10. (Since I did not cut my layers in half (they were already burned so why bother?!?) I did not crumble the 4th layer and put on top of the cake...but even though it sounds weird, it's one of the things that made this cake an "Ebinger" favorite!)

You can see how dark and rich this cake it! And notice how frosting covers the mistakes...by the way, the frosting was A-Mazing and would be great on other cakes, too!