Blackout Chocolate Cake

Blackout Chocolate Cake

A deep, dark and rick chocolate cake perfect for tiered cakes and for sculpting.
prep Time 20 minutes
Cook Time 35 - 45 minutes
Servings 2 8 x 2 rounds

INGREDIENTS

• 1/2 cup Cocoa Noir powder
• 3 Tbsp Vegetable oil
• 1/2 cup Shortening (Crisco or Trex)
• 2 each eggs large
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 2 cups AP flour
• 1 tsp baking soda
• 2 cups granulated white sugar
• pinch salt
• 1 cup boiling water

INSTRUCTIONS

1. Preheat oven to 350°F and prepare pans with pan release or non-stick spray.
2. Heat shortening, oil, and cocoa powder in the microwave until melted and smooth with stirring. Allow to cool.
3. Once cooled, add eggs, vanilla bean paste, and buttermilk and whisk well to combine.
4. In the bowl of a stand mixer, add the all purpose flour, sugar, baking soda and salt and mix with the paddle attachment for 2 minutes to evenly distribute.
5. Add all liquid ingredients at once and mix on slow speed then medium till combined. Scrape down the bowl.
6. Slowly pour in the boiling water along the side of the bowl with the mixer on low speed. Once all water has been mixed, scrape down the sides and bottom of the bowl and mix again on medium speed for 2 minutes.
7. Divide evenly between the two prepared pans and bake for 35-40 minutes until a toothpick inserted comes out clean and it begins to pull from the sides of the pan.
8. Allow to cool in the pan for 10 minutes, then remove to a cooling rack.

RECIPE NOTES

1. I used cocoa noir from Wincrest Bulk Foods found HERE.
2. I  like to use Madagascar Bourbon Vanilla Bean Paste from Nielsen Massey for all of my baked goods but you can substitute any good quality real vanilla extract.
3. And if you're feeling particularly dark, remove 1/4 cup of flour and replace it with 1/4 cup (in addition to the above amount) cocoa noir.

source : http://www.karascouturecakes.com

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