CHOCOLATE BLACKOUT CAKE
- for the pudding
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups half-and-half
- 1 cup whole milk
- 6 ounces unsweetened chocolate, chopped
- 2 teaspoons vanilla extract
- for the cake layers
- 8 tablespoons (1 stick) unsalted butter, plus extra for greasing pans
- 1 1/2 cups all-purpose flour, plus more for dusting pans
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Dutch-processed cocoa
- 1 cup brewed coffee
- 1 cup buttermilk
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
for the pudding
Whisk sugar, cornstarch, half-and-half, and milk in a 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 a large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
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 a bowl.
Melt butter in a 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.
Divide batter evenly between the 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.
Assembling the cake
Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer 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 evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)