Chocolate Blackout Cake

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Chocolate Blackout Cake

From the Cook’s Country TV episode: Forgotten Cakes

Be sure to give the pudding and the cake enough time to cool or you’ll end up with runny pudding and gummy cake.

Serves 10 to 12.

INGREDIENTS

Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate , chopped
2 teaspoons vanilla extract

Cake
8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

INSTRUCTIONS

  1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in
    large saucepan. Set pan over medium heat. Add chocolate and whisk
    constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes.
    Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly
    on surface of pudding and refrigerate until cold, at least 4 hour s or up to 1 day .

  2. For the cake layers: Adjust oven rack to middle position and heat oven to
    325 degrees. Butter and flour two 8-inch cake pans. Whisk flour , baking
    powder, baking soda, and salt in bowl.

  3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook
    until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and
    sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour
    mixture.

  4. Divide batter evenly between prepared pans and bake until toothpick
    inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15
    minutes, then invert onto wire rack. Cool to room temperature, at least 1
    hour.

  5. To assemble the cake: Cut each cake in half horizontally . Crumble one cake layer into medium crumbs and set aside. Place one cake lay er on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer . Spread
    remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs
    ev enly over top and sides of cake, pressing lightly to adhere crumbs. Serve.
    (Cake can be refrigerated for up to 2 days.)