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Ebingers Blackout Cake

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  For the filling:
    1 Tablespoon unsweetened Dutch process cocoa, + 1-3/4 teaspoons
    2 cups boiling water
    3/4 cup sugar, + 3-1/2 teaspoons
    1 oz. bittersweet chocolate, chopped
    2 Tablespoons cornstarch
    1 Tablespoon cold water
    1/4 Teaspoon salt
    1 Teaspoon vanilla extract
    2 Tablespoons unsalted butter

  Frosting:
    12 ozs. semisweet chocolate, chopped
    3/4 cup unsalted butter
    1/2 cup hot water
    1 Tablespoon corn syrup
    1 Tablespoon vanilla extract

  Preheat the oven to 375 F. To make the cake, place the cocoa in
 a small bowl and whisk in boiling water to form a paste. Combine
 the chocolate and milk in a saucepan over medium heat. Stir
 frequently as the mixture warms and the chocolate melts, about 3
 minutes. Remove from heat. Whisk a small amount of the heated
 chocolate milk into the cocoa paste and then whisk the cocoa paste
 into the milk mixture. Return to heat, stir for one minute, remove
 and cool until tepid. In a small bowl of a mixer, cream the sugar
 and butter together. Beat in the egg yolks one at a time and add
 the vanilla. Slowly stir in the chocolate mixture. Combine the
 flour, baking powder, salt and baking soda. Using a spatula or a
 wooden spoon, slowly add the flour mixture to the chocolate mixture.
 In another bowl, whip the egg whites to form soft peaks and, using
 a rubber spatula, gently fold the egg whites into the batter. Butter
 and lightly flour two 8 inch round cake pans and divide the batter
 between the two pans. Bake for 45 minutes and cool on a rack for 15
 minutes. Gently remove the cakes from their pans and continue to cool.
 While the cake is baking, make the filling. Put the cocoa into a
 saucepan and pour in the boiling water and place over low heat. Add
 the sugar and chocolate. Dissolve the cornstarch in the cold water
 to make a smooth paste. Whisk the cornstarch mixture into the water
 and chocolate, add the salt and bring it to a boil, stirring constantly.
 Boil for one minute. Remove the pan from the heat, whisk in the vanilla
 and the butter and transfer the mixture to a bowl and refrigerate until
 cool. Make the frosting: In a double boiler (or a pan within a pan),
 melt the chocolate. remove from heat and whisk in the butter, one
 tablespoon at a time, returning to the heat if necessary to melt the
 butter. Whisk in the hot water all at once and stir until smooth.
 Whisk in the corn syrup and the vanilla. Refrigerate for up to 15
 minutes before using. Assemble the cake: Use a sharp knife to slice
 each cake into two disks to form 4 layers. Set one layer aside. Place
 one layer on a cake round or plate. Generously swath the layer with
 filling. Add the second layer and repeat. Add the third layer. Quickly
 apply a layer of frosting to the top and the sides of the cake and
 refrigerate for 10 minutes. Meanwhile, crumble the remaining cake
 layer, into fine crumbs. Apply a second layer of frosting to the
 cake, sprinkle liberally with crumbs and serve within 24 hours.
 Store in a cool place.

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