Chocolate Blackout Cake

• Serves: 10

• Source: Cook's Country Cookbook

• Contributor: Kate

Ingredients

Pudding

• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoons salt
• 2 cups half and half
• 1 cup whole milk (see note)
• 6oz. unsweetened chocolate, chopped
• 2 teaspoons vanilla

Cake

• 3/4 cup Dutch-processed cocoa powder (see note)
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 tablespoons unsalted butter
• 1 cup strong brewed coffee at room temperature
• 1 cup buttermilk at room temperature
• 1 cup packed light brown sugar (see note)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla

Instructions

Pudding

The pudding requires setting for 4 hours. You can make it the night before to save time.

1. In a medium saucepan whisk the sugar, cornstarch, and salt together. Slowly whisk in the half and half and milk.

2. Over medium heat bring the mixture to a simmer while whisking constantly until it thickens. Note: I stirred this for about 5 minutes and it didn't thicken much.

3. Stir in the chocolate and cook, stirring constantly, until melted and smooth. About 1 minute. Use a spatula to make sure you have incorporated all the chocolate on the bottom of the pan. It will have the consistency of a runny paste.

4. Remove from heat and stir in the vanilla.
5. Transfer the pudding to a large bowl and press plastic wrap directly to the surface. For maximum freshness use a bowl that you can also put a lid on to seal it.

6. Refrigerate the pudding until cold. About 4 hours.

Cake

The cake requires cooling for 2 hours before assembling the cake.

1. Make coffee. I made 2 rounds of Aeropress coffee.
2. Set buttermilk and eggs out.

3. Adjust an oven rack to the middle and heat the oven to 325F.

4. Grease two 8-inch cake pans then dust with cocoa powder and line the bottoms with parchment paper.
5. In a medium bowl whisk the flour, baking powder, baking soda, and salt together.
6. Put the sugar and brown sugar in a bowl.
7. Crack the eggs into a cup with a pour spout. Add vanilla.
8. Commandeer a large saucepan or dutch oven. Make sure it's one you can use a metal whisk in. If you use a Dutch oven make sure you are able to lift it up to pour the cake batter out into pans or have a helper. Your arms might be tired from whisking the pudding and the cake mixture.

9. Melt the butter in a large saucepan over medium heat.

10. Stir in 3/4 cup of cocoa and cook until fragrant, about 1 minute. Use a spatula to incorporate the cocoa.

11. Remove from heat and whisk in the coffee, buttermilk, and sugars until dissolved.
12. Whisk in the eggs and vanilla.
13. Slowly whisk in the flour mixture until no streaks remain and give the batter a final stir with a spatula to make sure it is thoroughly combined. (see photo below)
14. Pour the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter.

15. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 30-35 minutes, rotating the pans halfway through baking

16. Cool the cakes for 10 minutes in their pans then run a small knife around the edge of the cakes.

17. Flip the cakes out onto a wire rack. Peel off the parchment paper. Flip the cakes right side up. Let cool completely before filling and frosting, about 2 hours.

18. Line the edges of a cake platter with strips of parchment paper to keep the platter clean during assembly.
19. Slice each cake into two even layers using a long serrated knife.
20. Crumble one of the cake layers into medium-size crumbs.
21. Place one cake layer on the platter. Spread 1 cup of pudding over the cake all the way to the edges. Top with a second cake layer then spread with another 1 cup of pudding.
22. Place the remaining cake layer on top and press lighly to adhere. Frost the cake with the remaining pudding.
23. Sprinkle the cake crumbs evenly over the top and press them onto the sides of the cake. Remove parchment before serving.

Notes

Pudding

• I used 2.25 cups half and half and .75 cup 1% milk.

Cake

• Make sure to use Dutch-processed cocoa powder. This cake would not taste right if you used Hershey's cocoa powder.
• I used dark brown sugar. I'm not sure if there was a difference.
• I didn't read the recipe very well and the buttermilk was still a little cold and the coffee was a little warm. I remember thinking to myself "these should be room temperature" and I was right. To keep you from making the same mistake I added directions to get those things out ahead of time.
• For transportation you can use extra parchment and aluminum foil to create a wall on the side of the cake. Then wrap the cake with plastic wrap on top. (see photo)

CategoryRecipesCake