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Old 07-24-2012, 01:07 PM   #1
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Black Out Chocolate Cake

Buonasera,

The Vet shall be arriving on Thursday morning, and thus, I am going to prepare his fave Black Out Chocolate Cake ... *** Photo to be posted tomorrow.

BLACK OUT CHOCOLATE CAKE

125 grams French creamy style butter or 1/2 cup
3/4 cup white sugar
1/2 cup brown sugar packed
2 eggs, well beaten
1 1/2 tsps. vanilla
90 grams dark cooking chocolate or 3 ounces
125 ml. hot water or 1/2 cup
2 cups All Purpose or Cake Flour
1/4 tsp. salt
1 tsp. baking soda

166 ml. sour milk ( to sour milk: add a tsp. of lemon or vinegar to fresh whole milk and allow to stand for 5 mins. and blend well with whisk or electric mixer ( 2/3 cups )

See Frosting or Method of Confectioner´s I always use ...

1. cream together butter, sugar until light and fluffy
2. add eggs, one at a time, and beat well after each addition
3. add the vanilla extract
4. melt the chocolate, in the hot water in small saucepan over a low flame, and add a tsp. of lemon juice ( I use lemon juice fresh) or vinegar and allow to stand for 5 mins. and whisk well blended.
5. pour into two well buttered and floured 9 inch cake pans ( 23 cm. )
6. bake in 180 centig degrees or 350 farenheit degrees for 30 mins and spread the frosting between layers and on top and sides of cake

FROSTING

1/4 cup water ( 62.5 ml. )
2 tblsps butter or 40 grams
2 oz. ( 60 grams ) cooking chocolate melted
2 cups confectioner´s sugar mixture

1- heat together the water and the butter in a sauce pan
2- add the vanilla and the melted chocolate
3- add the confectioner´s sugar mixture and beat until the spreading consistency is creamy and smooth

ENJOY,
PHOTO TO FOLLOW BY THURSDAY,
Margaux Cintrano

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Old 07-24-2012, 01:27 PM   #2
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Looks good, Margi! I have my signature chocolate cake but am always looking for new and different things to try.
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Old 07-26-2012, 05:28 AM   #3
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Sounds lovely Margi, thanks for sharing
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Old 07-26-2012, 08:22 AM   #4
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Kylie,

Thanks. I have decided to go with your Moist Orange for the Vet´s arrival however.
We can always have black out ... I have made it a million times.

Or I shall bake both, and we can have the Moist Orange with Espresso and The Black Out for dessert ( I shall keep it hush hush ) ...

If it comes out as good as it sounds, I shall photograph it ! and Post it.

Kindest.
Have a nice wkend coming,
Margi.
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Old 08-03-2012, 03:15 PM   #5
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We hope to see pictures of cakes
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Old 08-03-2012, 04:11 PM   #6
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This cake sounds wonderful. C&P
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Old 08-04-2012, 12:41 PM   #7
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Photo: Chocolate blackout Cake without frosting

Below is photo of blackout chocolate cake ... served with mascarpone as an alternative to the chocolate frosting which is much lighter during such high summer temperatures.
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Old 08-04-2012, 12:49 PM   #8
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Margi, did you add cocoa or chocolate to your marscapone? That sounds like a great summer frosting!
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Old 08-04-2012, 01:53 PM   #9
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Quote:
Originally Posted by LPBeier View Post
Margi, did you add cocoa or chocolate to your marscapone? That sounds like a great summer frosting!
I now see the cream on the other side of the cake! Guess I need to start the day over.
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Old 08-07-2012, 04:53 AM   #10
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L.B.: Sounds as if you could use an August vacation

Laurie,

Sounds as if you could use an August vacation !

Have a wonderful summer.

Chopper mentioned in a PM that the cake came out wonderfully !

Kind regards.
Ciao,
Margaux.
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Black Out Chocolate Cake :chef: Buonasera, The Vet shall be arriving on Thursday morning, and thus, I am going to prepare his fave Black Out Chocolate Cake ... *** Photo to be posted tomorrow. :yum: BLACK OUT CHOCOLATE CAKE 125 grams French creamy style butter or 1/2 cup 3/4 cup white sugar 1/2 cup brown sugar packed 2 eggs, well beaten 1 1/2 tsps. vanilla 90 grams dark cooking chocolate or 3 ounces 125 ml. hot water or 1/2 cup 2 cups All Purpose or Cake Flour 1/4 tsp. salt 1 tsp. baking soda 166 ml. sour milk ( to sour milk: add a tsp. of lemon or vinegar to fresh whole milk and allow to stand for 5 mins. and blend well with whisk or electric mixer ( 2/3 cups ) See Frosting or Method of Confectioner´s I always use ... 1. cream together butter, sugar until light and fluffy 2. add eggs, one at a time, and beat well after each addition 3. add the vanilla extract 4. melt the chocolate, in the hot water in small saucepan over a low flame, and add a tsp. of lemon juice ( I use lemon juice fresh) or vinegar and allow to stand for 5 mins. and whisk well blended. 5. pour into two well buttered and floured 9 inch cake pans ( 23 cm. ) 6. bake in 180 centig degrees or 350 farenheit degrees for 30 mins and spread the frosting between layers and on top and sides of cake FROSTING 1/4 cup water ( 62.5 ml. ) 2 tblsps butter or 40 grams 2 oz. ( 60 grams ) cooking chocolate melted 2 cups confectioner´s sugar mixture 1- heat together the water and the butter in a sauce pan 2- add the vanilla and the melted chocolate 3- add the confectioner´s sugar mixture and beat until the spreading consistency is creamy and smooth ENJOY, PHOTO TO FOLLOW BY THURSDAY, Margaux Cintrano 3 stars 1 reviews
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