Ebingers Chocolate Blackout Cake - altered

By ctozzi

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 6 tablespoons esspresso
• 3/4 cup milk
• 1 cup (2 sticks) unsalted butter, softened slightly
• 2 cups sugar
• 4 large eggs, separated
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350 degrees. Butter and lightly flour two (8-inch) round cake pans.

Place cocoa in a small bowl and whisk in hot espresso to form a paste.

Heat milk and add cocoa mixture a little at a time until combined (heat if necessary). Remove from the heat let cool a little.

In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed. In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter.

Divide the batter between the prepared pans.

Bake until a toothpick inserted in the center comes out clean, 45 minutes.

Cool the cakes in the pans on rack for 15 minutes.
Gently remove the cakes from the pans and continue to cool.

I used giant muffin tins, 350 degrees for 20 minutes.