Chocolate Blackout Cake

Something about the name of this one convinced me to try it after seeing it in a desserts magazine. I made it for Thanksgiving this year and it came out very most, very rich, and very good. I loved the idea of crumbling one layer of cake on the outside - very creative. The frosting was actually a homemade thick chocolate pudding which paired nicely with the dense cake. A keeper for sure, this recipe yields one large cake. Enjoy!

HELPS

1. I would suggest crumbling the chocolate cake layer for the outside into smaller pieces.

2. This cake can be refrigerated for several days and is best slightly chilled.

INGREDIENTS
Pudding
1 ¼ cups sugar
¼ cup cornstarch
½ tsp table salt
2 cups half-and-half
1 cup whole milk
6 oz unsweetened chocolate, chopped
2 tsp vanilla extract

Cake
8 Tbs unsalted butter, plus extra for pans
1 ½ cups unbleached all-purpose flour, plus extra for pans
2 tsp baking powder
1 ½ tsp baking soda
½ tsp table salt
¾ cup dutch-processed cocoa
1 cup brewed Pero (coffee substitute)
1 cup buttermilk
1 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tsp vanilla extract

DIRECTIONS
Pudding
1. Whisk sugar, cornstartch, salt, half-and-half, and milk in large saucepan and set over medium heat.
2. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes.
















3. Stir in vanilla and transfer pudding to large bowl.
4. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
















Cake
1. Heat oven to 325 degrees.
2. Butter and flour two 8 inch cake pans.
















3. Whisk flour, baking powder, baking soda, and salt in bowl.
4. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute.
















5. Off heat, whisk in coffee substitute, buttermilk, and sugars until dissolved.
















6. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

7. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes.
















8. Cool layers in pans 15 minutes, then invert onto wire rack.
















9. Cool to room temperature, at least 1 hour.

ASSEMBLY
1. Cut each cake in half horizontally.
2. Crumble 1 cake layer into medium crumbs and set aside.
3. Place 1 cake layer on serving platter.
4. Spread 1 cup pudding over cake and top with another layer.
















5. Repeat with 1 cup pudding and last layer.
6. Spread remaining pudding over top and sides of cake and coat with reserved crumbs. Serve.