Gale Gand Chocolate Blackout Cake Recipe

Name: Gale Gand Chocolate Blackout Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 stick unsalted butter, softened, plus more for pan; 2 1/4 cups cake flour plus more for dusting; 1/4 cup solid vegetable shortening; 2 cups sugar; 3 large eggs; 2 tsp vanilla extract; 3/4 cup unsweetened (not Dutch Processed) Cocoa powder; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup milk; Filling:; 3 cups water; 2 1/2 cups sugar; 1 tbsp light corn syrup; 1 1/2 cups cocoa powder (see above); 2/3 cup cornstarch; 6 tbsp unsalted butter, cut into cubes; 1/2 tsp pure vanilla extract; Pinch of salt

Servings: persons

Cake:
1 stick unsalted butter, softened, plus more for pan
2 1/4 cups cake flour plus more for dusting
1/4 cup solid vegetable shortening
2 cups sugar
3 large eggs
2 tsp vanilla extract
3/4 cup unsweetened (not Dutch Processed) Cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
Filling:
3 cups water
2 1/2 cups sugar
1 tbsp light corn syrup
1 1/2 cups cocoa powder (see above)
2/3 cup cornstarch
6 tbsp unsalted butter, cut into cubes
1/2 tsp pure vanilla extract
Pinch of salt

1
Cake:
2
Preheat oven to 375
3
Butter two 9 in round cake pans and coat lightly with flour
4
Line bottom with parchment
5
In a standing mixer fitted with the whisk, beat the 1 stick of butter with the shortening until creamy. Add the sugar and beat at medium speed until fluffily about 3 minutes. Add the eggs, one at a time, beating well between additions. Add the vanilla. At very low speed, beat in the cocoa powder, baking soda, baking powder and salt. Add the 2 1/4 cups of cake flour and the milk in 3 separate additions. Divide the cake batter between pans and bake in center of oven for 30 min. Let cakes cool.
6
Filling:
7
In a large sauce pan, combine 2 1/2cups of the water with the sugar, corn syrup and cocoa powder and bring to boil, whisking constantly. In a bowl, whisk the cornstarch with the remaining 1/2 cup of water until smooth, whisk into the cocoa mixture. Cook over moderate heat, whisking until very thick, 3 min. Off the heat, whisk in the butter, vanilla and salt. Place a sheet of plastic onto the surface and let cool, and refrigerate, 45 min.
8
Half each cake layer. Break up less attractive top cake layer and transfer to a food processor, and pulse to crumbs. Set one cake bottom on cake plate and spread with 1 1/2 cups filling. Add another layer and repeat. Add final layer and cover entire cake with remaining filling. Pat the crumbs all over the cake. Refrigerate 1 hour.

1818

kcal

Calories

Fat

329

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cake:, 1 stick unsalted butter, softened, plus more for pan, 2 1/4 cups cake flour plus more for dusting, 1/4 cup solid vegetable shortening, and more.

Yes, Gale Gand Chocolate Blackout Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gale Gand Chocolate Blackout Cake

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