{"id":1598978,"date":"2020-06-02T21:53:35","date_gmt":"2020-06-03T01:53:35","guid":{"rendered":"https:\/\/divine.ca\/?p=1598978"},"modified":"2020-06-02T22:01:18","modified_gmt":"2020-06-03T02:01:18","slug":"chocolate-blackout-cake-from-chef-karen-urie-shields","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/chocolate-blackout-cake-from-chef-karen-urie-shields\/","title":{"rendered":"Chocolate Blackout Cake from Chef Karen Urie Shields"},"content":{"rendered":"<p class=\"pk-dropcap pk-dropcap-borders\">This delicious Chocolate Blackout Cake comes direct from Chef Karen Urie Shields, the executive pastry chef and owner at <a href=\"https:\/\/www.smythandtheloyalist.com\/\" target=\"_blank\" rel=\"noopener\">Smyth + The Loyalist<\/a>.\u00a0 Smyth is a Michelin Star winning restaurant located in <a href=\"https:\/\/divine.ca\/en\/risotto-di-robiola-recipe-from-executive-chef-eric-lees-spiaggia\/\">Chicago<\/a> and has won numerous other awards.\u00a0 It is not only a favourite of visitors, but it is very popular with locals too.\u00a0 The Loyalist has more of a neighbourhood bar vibe with seasonal, smaller plates.\u00a0 Don&#8217;t be fooled, you can get a good sized meal there too.<\/p>\n<h3 id=\"ingredients\"><strong>Ingredients:<\/strong><\/h3>\n<p>2 C. plus 2 T. Cake Flour<\/p>\n<p>1 \u00be C. Dutch Cocoa<\/p>\n<p>1 t. salt<\/p>\n<p>1 T. Baking Powder<\/p>\n<p>1 T. Baking Soda<\/p>\n<p>3 C. Granulated Sugar<\/p>\n<p>5 Eggs<\/p>\n<p>1 \u00bd C. Buttermilk<\/p>\n<p>1 T. vanilla extract<\/p>\n<p>1 \u00bd C. Hot water, tea or coffee<\/p>\n<p>\u00be C. Butter, melted<\/p>\n<h3 id=\"method\"><strong>Method:<\/strong><\/h3>\n<p>Sift the dry ingredients together. Whisk the eggs, vanilla and buttermilk together, add to dry ingredients, mix. Add hot water, mix. Add butter, mix.<\/p>\n<p>Portion based off 9\u201d round cake pan: Use 2 cups of batter for a 2\u201d deep, or 4 cups for a 4\u201d deep. Bake three cakes to create a three-layer cake.<\/p>\n<p>Bake: 350* F for about 50 min for the 2\u201d deep or 60 min for the 4\u201d.<\/p>\n<p>Allow cakes to cool. Use buttercream frosting in between layers and around cake.<\/p>\n<h3 id=\"buttercream-recipe\"><strong><u>Buttercream Recipe<\/u><\/strong><\/h3>\n<p>Yield: about 4 C., or one 9\u201d, 3 layer cakes<\/p>\n<h3 id=\"ingredients-2\"><strong>Ingredients:<\/strong><\/h3>\n<p>3 C. sugar<\/p>\n<p>\u00be C egg whites<\/p>\n<p>2 C. butter, cubed, room temp<\/p>\n<p>Salt to taste<\/p>\n<h3 id=\"method-2\"><strong>Method: <\/strong><\/h3>\n<p>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.<\/p>\n<p>Optional Chocolate: Add \u00bc C. melted and cooled 64%-72% dark chocolate. Or vanilla paste. Generous salt to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">This delicious Chocolate Blackout Cake comes direct from Chef Karen Urie Shields, the executive pastry chef and owner at Smyth + The Loyalist.\u00a0 Smyth is a Michelin Star winning restaurant&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/divine.ca\/en\/chocolate-blackout-cake-from-chef-karen-urie-shields\/\" class=\"button button-primary button-effect\"><span>View Post<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":19,"featured_media":1598980,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[6675,6674,6670,6671,6672,1540,5192,6673],"powerkit_post_featured":[2],"class_list":{"0":"post-1598978","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-award-winning-chicago-restaurants","9":"tag-chicago-restaurants","10":"tag-chocolate-blackout-cake","11":"tag-chocolate-blackout-cake-recipe","12":"tag-chocolate-cake","13":"tag-dessert","14":"tag-dessert-recipes","15":"tag-smyththe-loyalist"},"_links":{"self":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1598978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/comments?post=1598978"}],"version-history":[{"count":0,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1598978\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media\/1598980"}],"wp:attachment":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media?parent=1598978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/categories?post=1598978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/tags?post=1598978"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=1598978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}