BOSTON BLACKOUT CAKE
Steps:
- Preheat oven to 350F. Grease and line three 9-inch round cake pans with parchment paper and grease the paper. Dust with flour, tapping out the excess. Place the cocoa in a bowl and add the boiling water. Stir with whisk to dissolve the cocoa. Cool to room temp. Use mixer to beat the butter on high speed until light and creamy. Lower speed and slowly sprinkle in sugar. When combined, increase the speed to high and continue to whip until well aerated, about 3 min. Lower mixer speed and pour eggs into the mixture in a thin stream. Mix until incorporated. Add vanilla extract. Increase speed to high and whip until the consistency of thick whipped cream. Combine dry ingredients in a bowl. With mixer on low speed, alternate adding dry ingredients with the dissolved cocoa in thirds, beginning and ending with the dry ingredients. Mix until well combined but not overmixed. Divide batter evenly between the pans and spread to level. Place pans on the middle shelf of oven and bake until a skewer inserted in the center comes out clean, about 25-30 minutes. Remove the cakes from oven and cool to room temp. Invert cakes onto rack and tap out; allow cakes to cool completely before frosting. See separate entry for frosting recipe.
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