Blackout Cake

cooking.nytimes.com

Noelle Eliza Reid Bott

subheading: FOR THE CAKE:

½ cup unsweetened Dutch-process cocoa

¼ cup boiling water

2 ounces unsweetened chocolate, chopped

¾ cup milk

2 cups sugar

2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans

4 eggs, separated

2 teaspoons vanilla

2 cups flour, plus 1 tablespoon for the cake pans

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

subheading: FOR THE FILLING:

2 tablespoons unsweetened Dutch-process cocoa

2 cups boiling water

¾ cup plus 1 tablespoon sugar

1 ounce bittersweet chocolate, chopped

¼ cup cornstarch

1 tablespoon cold water

¼ teaspoon salt

1 teaspoon vanilla

2 tablespoons butter

subheading: FOR THE FROSTING:

12 ounces semisweet chocolate, chopped

¾ cup unsalted butter

½ cup hot water

1 tablespoon corn syrup

1 tablespoon vanilla

Directions at cooking.nytimes.com

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