Chocolate Blackout Cake

1. 1

   Mix cocoa with boiling water and allow to cool. Sift flour with soda, salt and baking powder. In an electric mixer beat the butter with sugar. Add the eggs one at a time along with the vanilla. Beat until thick and light in color, about 5 minutes. On low speed add the flour alternating with the cocoa. Spoon into 3, 9-inch cake tins, which have been lined with wax paper and greased. Bake in a preheated 325 degrees F oven for 20-25 minutes.

2. 2

   For the frosting, begin by melting the chocolate with the coffee in a double boiler. Once melted allow to cool. In a small saucepan mix together the yolks, milk and sugar. Turn on the heat and cook until slightly thickened. Transfer egg mix to a bowl of an electric mixer. Whip the to cool the eggs and release steam. Once cool, add the cooled chocolate mixture. With the mixer on low begin adding the butter by the tablespoon. Beat slowly until all the butter is incorporated and there are no lumps.

3. 3

   In the bowl of a food processor, pulse chop the heath bars to a fine crumb. Remove the cakes from the pans and pull off the wax paper. Place on a plate large enough to accommodate the cake. Distribute the frosting amongst the three layers and remember to save some for the side of the cake. With one hand pick up the cake plate, using the other hand couple the heath crumbs and gently press onto the side of the cake. Continuing until thoroughly coated.

4. 4

   For the run caramel, caramelize the sugar in a heavy bottomed saucepan. Cook until there are no lumps and the sugar has taken on a dark amber color. Turn off the heat. Add the cream in a steady stream. Following with the rum. If some lumps appear, gently turn on the heat again and cook to melt the sugar lumps.

5. 5

   Slice the cake into large wedges and serve with vanilla ice cream and rum caramel sauce. Tall, dark and gorgeous. What more could you want from a cake?

* Per serving · 4 servings · Values may vary.

No additional tips available.