This recipe was featured during the presentation of Overboard, starring Goldie Hawn and Kurt Russell, on TBS’s Dinner & a Movie sometime in the late 90s.
My husband, boys,
and I loved watching Dinner & a Movie on Friday nights back in the late
90s. Three of the recipes the hosts made during breaks in the week’s featured
movie are still among our favorites. This one for Goldie’s Total Blackout Cake
is so wicked we only make it very, very occasionally. Lucky for you, though, I
made it this week for a special birthday request.
Be forewarned: this
is the kind of amazingly rich, chocolaty chocolate cake that calls for almost
no flour but lots of eggs, butter, and a whopping 10 ounces of chocolate (plus 8
more ounces of chocolate for the frosting).
You’ll find a free, downloadable,
printable pdf of the recipe below the cooking directions.
Goldie's Total Blackout Cake
Ingredients
For the cake:
1 1/2 sticks
butter, softened
8 ounces semi-sweet
or bittersweet chocolate chips (or bar, chopped)
2 ounces
unsweetened chocolate, chopped
5 eggs
3/4 cup white sugar
1/2 cup brown sugar
1 tablespoon
vanilla
1 tablespoon almond
flour
1 tablespoon all-purpose
flour
1/4 teaspoon cream
of tartar
For the frosting:
8 ounces semi-sweet
chocolate
1/3 cup cream
1 tablespoon butter
Directions
For the cake:
Melt the butter and
chocolate in a small, heavy bottomed saucepan over a low heat, stirring often. The
low heat is important because when chocolate gets too hot it becomes grainy. When
the chocolate is completely melted and the mixture is smooth, set aside to
cool.
Preheat oven to 350
degrees F. Cut a piece of parchment or wax paper to fit the bottom of a 9-inch
springform pan. Line the bottom of the pan with the paper, then butter the
paper and the sides of the pan. Dust the bottom and sides of the pan with flour,
tapping out any excess.
Separate the eggs
into two large mixing bowls (yolks in one, whites in the other). Add the sugars
and vanilla to the yolks and beat until smooth, about three minutes.
Stir the cooled
chocolate mixture into the yolk mixture, then stir in the almond flour and
all-purpose flour.
Add the cream of tartar to the egg whites and beat them until soft peaks form. Gently fold the egg whites into the chocolate mixture until well blended. Spread the batter evenly in the prepared pan.
Bake in the center of the oven for about 45 minutes. (The original recipe says 30 minutes, so you might start checking yours at that point. It took mine the full 45 minutes.) The cake will still be slightly soft at the center and fully set around the edges.
Allow to cool
before turning out onto a serving plate and removing the parchment from what is
now the top of the cake.
For the frosting:
Combine the
frosting ingredients in another small, heavy bottomed saucepan (or the first one).
Heat over low heat, stirring constantly until smooth. Allow to cool and thicken
before spreading over the cake.
Options: serve with a dollop of whipped cream and a dusting of cocoa powder or studded with chopped crystalized ginger.
🌻 click here for a free, downloadable,
printable pdf of this recipe
Now available for pre-order – All Shell
Breaks Loose
book 3 in the Haunted Shell Shop
Mysteries!
On
North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to
locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for
company. And when needed, she steps in to help the police solve a murder . . .
Dr.
Irving Allred is boasting around town that he’s about to get his hands on an
authentic haunted sword. But minutes after Maureen hears the story, a woman
walks into the Moon Shell, sword in hand. She found it while walking her
bulldog on the beach—and its blade is stained with what looks like blood. Looks
like it’s time to call the sheriff’s department.
Allred
is furious that his prize is now in police custody—and even more agitated that
an unknown buyer was trying to outbid him. He’s convinced the sword will lead
him straight to the ghosts he’s been hunting. He’s not the only one on the
Outer Banks who’s been searching for spirits, though. An odd visitor also
showed up at Maureen’s shop claiming the ability to sense them . . . though
somehow she didn’t seem to notice Maureen’s spectral friend hanging about.
When a
man who’d been camping nearby is found cut down along the shore, Maureen starts
providing some unofficial assistance to Captain Rob Tate by digging into the
island’s maritime history. But it’s not the only mystery she’s facing—because
the shop’s resident ghost is seeing ghosts himself . . .
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Happy reading!
The
Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of
the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the
Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s
Fiction. Her short stories have appeared in Alfred Hitchcock Mystery
Magazine and she’s a winner of the Sherwood Anderson Award for Short
Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.
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