{"id":12484,"date":"2013-01-29T05:00:35","date_gmt":"2013-01-29T12:00:35","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=12484"},"modified":"2019-10-20T15:41:44","modified_gmt":"2019-10-20T22:41:44","slug":"chocolate-blackout-cake","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=12484","title":{"rendered":"Chocolate Blackout Cake"},"content":{"rendered":"

Gale Gand’s Blackout Chocolate Cake just in time for Valentine’s Day.<\/span><\/strong><\/p>\n

Recently I was going through some old Food and Wine magazines. Anything chocolate always gets my attention; my page flicking came to a screeching halt.   I came across this recipe by Gale Gand<\/a> who was named Best New Chef back in 1994. She is now chef-in-residence at Elawa Farm in Lake Forest and part owner of Tru in Chicago.  This recipe has been her most requested recipe and who doesn’t want a “most requested recipe”. (read article able recipe at above link.)<\/p>\n

Is there is nothing better than the feeling of chocolate melting over your tongue as you eat a piece of anything chocolate? Whether it is a Hershey’s Kiss, a chocolate covered almond, even a Milk Dud, or the most delicious chocolate dessert you have ever put in your mouth, chocolate is something that creates a buzz, euphoric sensation even stronger than a kiss. (That was results from a study done by a neurophysiologist back in 2007.) Believe what you want.<\/p>\n

I know there are people out there who do not love or even like chocolate, and that’s so hard to believe and can you imagine being friends with a person like that, just kidding.<\/p>\n

Don’t use Dutch processed Cocoa powder (see note below), plain old Hershey’s works just find. There is a difference in the Dutch cocoa that does not work with the baking soda in this recipe.<\/p>\n

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Note: — I found myself after making this cake saying “people who buy a lot of desserts from bakeries don’t know how much better homemade taste”. Well, this cake was something originally done by Ebinger Baking Company<\/a>. (Read this article). I’ve read that people were so upset when the bakery closed that they bought cakes and frozen them so they could enjoy them for awhile. Well, I made Gale Gand’s version and she used the same filling for the frosting. This recipe (I would do the frosting from this recipe the next time) <\/a>had a different frosting made with bittersweet chocolate. You can try both recipes and see what you think. I wasn’t totally impressed and I wouldn’t definitely call it the best chocolate cake I ever put in my mouth. It is chocolate and I did like the way the crumb mixture looked on the finished cake; and if you are into trying different chocolate desserts, give it a try. I would try the second frosting recipe though using the bittersweet chocolate.<\/p>\n

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Cake batter, creamy and smooth.<\/p>\n

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I used the baking strips around the outside of the pans.  Soak them in water and fasten with pin and you will have a perfectly level cake after baking.<\/p>\n

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Custard filling\/frosting.<\/p>\n

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Cool the custard until ready to frost cake.<\/p>\n

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You are going to split the two layers of cake and use three of the layers to make the cake. I drizzled each layer with a little Kaluha.<\/p>\n

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Three layers high.<\/p>\n

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Chocolate Blackout Cake<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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