Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
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
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
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.
The chocolate pudding is perishable. Keep refrigerated where it will keep for a few days. Does not freeze.