Chocolate Blackout Cake

By pknaub

A lost-but-not-forgotten Brooklyn bakery made this cake famous. Here's our version, using Chocolate Schmear for that authentic bakery taste.

Ingredients

• 2 2 2 cups (14 ounces) sugar
• 2 2 1/2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 2 2 2 tablespoons Instant ClearJel® or cornstarch
• 3/4 3/4 1/4 cup (2 1/4 ounces) Double Dutch Dark Cocoa or Dutch-process cocoa
• 2 2 2 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon baking soda
• 1 1 1 teaspoon salt
• 4 4 4 large eggs
• 3/4 3/4 1/4 cup (5 1/4 ounces) vegetable oil
• 2 2 2 teaspoons vanilla extract
• 1 1/4 1 1/4 1/4 cups (10 ounces) water
• Filling and Glaze
• 1 1 1 can Chocolate Schmear
• 1/4 1/4 1/4 cup (2 ounces) heavy or whipping cream

Preparation

Step 1

Bake the cakes in a preheated 350°F oven for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes for 15 minutes, then turn them out of the pans to cool completely on a rack.

Assembly: Slice the rounded dome off the top of each layer, reserving the trimmings. Place one layer on a serving platter. Spread 3/4 cup of the schmear over the layer. Top with the second layer.

Heat the cream, then stir in the remaining 3/4 cup schmear, mixing until smooth. Spread over the top and sides of the cake. Crumble the trimmings and press crumbs over the top and sides of the cake. Yield: 1 cake, 12 to 16 servings