Black Hole Chocolate Cake
2 pkgs. (8 oz. ea.) unsweetened chocolate, divided
1 1 /2 C. (3 sticks) butter or margarine, softened,
divided
2 1/2 C. water
3 eggs
2 tsp. vanilla
2 C. granulated sugar
2 2/3 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 1/2 C. powdered sugar
3/4 C. heavy cream, divided
1 1/3 C. (8 oz.) semisweet chocolate chips
1 T. light corn syrup
whipped cream or grated chocolate, if desired, for
garnish
Preheat oven to 325 degrees F.
Grease three 9 inch round cake pans. Put 12 (1 oz.)
squares of unsweetened chocolate, 1 C. (2 sticks)
butter and water in a medium saucepan. Warm pan over
low heat, stirring frequently, until chocolate and
butter are fully melted and mixture is uniform and
smooth. Set aside.
In large bowl of mixer, beat eggs and vanilla. While
beating, slowly pour in the warm chocolate mixture;
combine well. Beat in granulated sugar. Sift together
flour, baking powder and salt, add to chocolate
mixture and beat until well-blended. Divided mixture
evenly between prepared pans. Bake about 25 minutes,
until a toothpick inserted in the center comes out
clean. Cool on wire racks.
Prepare the Filling::
Melt the remaining 4 oz. of chocolate in a saucepan
over low heat, stirring frequently. Pour and scrape
melted chocolate into the small bowl of an electric
mixer. Beat in powdered sugar, 6 T. (3/4 stick) of the
remaining butter and 1/4 C. of the cream. Beat until
the mixture is completely smooth. Use about 3/4 C. of
the filling mixture to fill between the bottom and
middle layer. If desired, slip strips of waxed
paper under the bottom layer, to catch excess frosting
and glaze. Use another 3/4 C. of filling to fill
between the middle and top layers, and the remaining
filling to frost the side of the cake.
Prepare the glaze:
In a small saucepan, combine the semisweet chocolate
chips, remaining 2 T. of butter, corn syrup and
remaining 1/2 C. of cream. Warm over low heat,
stirring constantly, until the chocolate and butter
are fully melted and the mixture is completely smooth.
our the glaze slowly over the center of the cake,
spreading it to the edge and allowing it to flow down
to cove the side. Garnish, if desired, with whipped
cream or grated chocolate. Remove waxed paper. Chill,
but allow to warm for about an hour before serving.
Chill any leftovers. Serves 12-16.
recipe courtesy: "Good Housekeeping Illustrated Book
of Desserts" (Hearst, out of print), as featured in
The Oakland Press, July 18,
2005
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