This filling can be made the day before and refrigerated. Pour off any water that collects on top and stir before using. We use this recipe in the Brooklyn Black-Out Cake and the Devil's Food Cake.
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
1 tablespoon plus 1 3/4 teaspoons Dutch-process (alkalized) or Natural cocoa powder
2 cups boiling water
3/4 cup plus 1/2 teaspoon sugar
1 ounce bittersweet or semisweet chocolate, chopped
4 tablespoons cornstarch
2 tablespoons cold water
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
INSTRUCTIONS
1. Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chopped chocolate.
2. Dissolve the cornstarch in cold water in a small bowl and stir to make a paste.
3. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for one minute.
4. Remove from heat and whisk in butter and vanilla. Transfer the mixture to a bowl, cover with plastic wrap, pressing it to the surface of the filling. Refrigerate until cool.
STORAGE
The chocolate pudding is perishable. Keep refrigerated where it will keep for a few days. Does not freeze.
