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1
Preheat the oven to 375 degrees F.
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2
Butter and lightly flour two 8-inch round cake pans.
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3
Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
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4
Combine the chocolate and milk in a small saucepan over medium heat.
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Stir frequently until the chocolate melts, about 3 minutes.
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6
Remove from heat.
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7
Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
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8
Whisk the cocoa mixture into the milk mixture.
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9
Return the pan to medium heat an stir for 1 minute.
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10
Remove and set aside to cool until tepid.
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11
In the bowl of a mixer, cream the butter and sugar together.
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Beat in the egg yolks, one at a time, and add the vanilla.
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13
Slowly stir in the chocolate mixture.
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14
Combine the flour, baking powder, baking soda and salt.
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Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
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Fold until just mixed.
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In another bowl, whisk the egg whites until soft peaks form.
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Using a rubber spatula, gently fold the egg whites into the batter.
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Divide the batter between the prepared pans.
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Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
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Cool the cakes in the pans on a rack for 15 minutes.
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22
Gently remove the cakes from the pans and continue to cool.
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23
While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
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24
Stir in the sugar and chocolate.
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Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
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Boil for 1 minute.
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27
Remove the pan from the heat and whisk in the vanilla and butter.
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28
Transfer the mixture to a bowl, cover, and refrigerate until cool.
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29
Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
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30
Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
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31
Return the top to the hat, if necessary, to melt the butter.
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Whisk in the hot water all at once and whisk until smooth.
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Whisk in the corn syrup and vanilla.
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Cover and refrigerate for up to 15 minutes prior to using.
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35
Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
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36
Set 1 layer aside.
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37
Place 1 layer on a cake round or plate.
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38
Generously swath the layer with 1/3 of the filling.
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Add the second layer and repeat.
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40
Set the third layer on top.
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Quickly apply a layer of frosting to the top and the sides of the cake.
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Refrigerate for 10 minutes.
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43
Meanwhile, crumble the remaining cake layer.
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44
Apply the remaining frosting to the cake.
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Sprinkle it liberally with the cake crumbs.
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46
Serve the cake within 24 hours, store in a cool place.
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47
Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
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48
For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.
