This delicious Chocolate Blackout Cake comes direct from Chef Karen Urie Shields, the executive pastry chef and owner at Smyth + The Loyalist. Smyth is a Michelin Star winning restaurant located in Chicago and has won numerous other awards. It is not only a favourite of visitors, but it is very popular with locals too. The Loyalist has more of a neighbourhood bar vibe with seasonal, smaller plates. Don’t be fooled, you can get a good sized meal there too.
2 C. plus 2 T. Cake Flour
1 ¾ C. Dutch Cocoa
1 t. salt
1 T. Baking Powder
1 T. Baking Soda
3 C. Granulated Sugar
1 ½ C. Buttermilk
1 T. vanilla extract
1 ½ C. Hot water, tea or coffee
¾ C. Butter, melted
Sift the dry ingredients together. Whisk the eggs, vanilla and buttermilk together, add to dry ingredients, mix. Add hot water, mix. Add butter, mix.
Portion based off 9” round cake pan: Use 2 cups of batter for a 2” deep, or 4 cups for a 4” deep. Bake three cakes to create a three-layer cake.
Bake: 350* F for about 50 min for the 2” deep or 60 min for the 4”.
Allow cakes to cool. Use buttercream frosting in between layers and around cake.
Yield: about 4 C., or one 9”, 3 layer cakes
3 C. sugar
¾ C egg whites
2 C. butter, cubed, room temp
Salt to taste
Whisk whites and sugar over a double boiler until sugar is dissolved, and mixture is warmed to 140F. Whip in standing mixer at full volume. Add butter, use paddle to bring together.
Optional Chocolate: Add ¼ C. melted and cooled 64%-72% dark chocolate. Or vanilla paste. Generous salt to taste.