Ingredients
- Cake
- 1/2 cup unsweetened dutch cocoa powder
- 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, chopped
- 3/4 cup milk
- 1 cup sweet butter, slightly softened
- 2 cups sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Filling
- 1 tablespoon unsweetened dutch cocoa powder
- 1 3/4 teaspoons unsweetened dutch cocoa powder
- 2 cups boiling water
- 3/4 cup sugar
- 1 tablespoon sugar
- 1/2 teaspoon sugar
- 1 ounce bittersweet chocolate, chopped
- 2 tablespoons cornstarch, dissolved in
- 1 tablespoon cold water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons sweet butter
- Frosting
- 12 ounces semisweet chocolate, chopped
- 12 tablespoons sweet butter
- 1/2 cup hot water
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
Preparation
Step 1
• 1 Preheat the oven to 375 degrees F.
• 2 Butter and lightly flour two 8-inch round cake pans.
• 3 Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
• 4 Combine the chocolate and milk in a small saucepan over medium heat.
• 5 Stir frequently until the chocolate melts, about 3 minutes.
• 6 Remove from heat.
• 7 Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
• 8 Whisk the cocoa mixture into the milk mixture.
• 9 Return the pan to medium heat an stir for 1 minute.
• 10 Remove and set aside to cool until tepid.
• 11 In the bowl of a mixer, cream the butter and sugar together.
• 12 Beat in the egg yolks, one at a time, and add the vanilla.
• 13 Slowly stir in the chocolate mixture.
• 14 Combine the flour, baking powder, baking soda and salt.
• 15 Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
• 16 Fold until just mixed.
• 17 In another bowl, whisk the egg whites until soft peaks form.
• 18 Using a rubber spatula, gently fold the egg whites into the batter.
• 19 Divide the batter between the prepared pans.
• 20 Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
• 21 Cool the cakes in the pans on a rack for 15 minutes.
• 22 Gently remove the cakes from the pans and continue to cool.
• 23 While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
• 24 Stir in the sugar and chocolate.
• 25 Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
• 26 Boil for 1 minute.
• 27 Remove the pan from the heat and whisk in the vanilla and butter.
• 28 Transfer the mixture to a bowl, cover, and refrigerate until cool.
• 29 Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
• 30 Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
• 31 Return the top to the hat, if necessary, to melt the butter.
• 32 Whisk in the hot water all at once and whisk until smooth.
• 33 Whisk in the corn syrup and vanilla.
• 34 Cover and refrigerate for up to 15 minutes prior to using.
• 35 Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
• 36 Set 1 layer aside.
• 37 Place 1 layer on a cake round or plate.
• 38 Generously swath the layer with 1/2 of the filling.
• 39 Add the second layer and repeat.
• 40 Set the third layer on top.
• 41 Quickly apply a layer of frosting to the top and the sides of the cake.
• 42 Refrigerate for 10 minutes.
• 43 Meanwhile, crumble the remaining cake layer.
• 44 Apply the remaining frosting to the cake.
• 45 Sprinkle it liberally with the cake crumbs.
• 46 Serve the cake within 24 hours, store in a cool place.
• 47 Note: The filling ingredients make for a very runny filling, which is how a real
Ebinger's cake should be.
• 48 For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.
*** stir in the 2 tbsp of corn start @ end do not add to cold water above.