Chocolate Blackout Cake

Forgotten Cake, America’s Test Kitchen

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

Ingredients

Pudding (make the pudding the day before)

• 1-1/4 cups (240-60 ml) granulated sugar
• 1/4 cup (60 ml) cornstarch
• 1/2 teaspoon (2.5 ml) table salt
• 2 cups (480 ml) half-and-half
• 1 cup (240 ml) whole milk
• 6 ounces (170 g) unsweetened chocolate , chopped
• 2 teaspoons (10 ml) vanilla extract

Cake

• 8 tablespoons (120 ml) unsalted butter (1 stick), plus extra for greasing pans
• 1-1/2 cups (240-120 ml) all-purpose flour , plus extra for dusting pans
• 2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) Table salt
• 3/4 cup (180 ml) Dutch-processed cocoa powder
• 1 cup (240 ml) strong black coffee
• 1 cup (240 ml) buttermilk
• 1 cup (240 ml) packed light brown sugar
• 1 cup (240 ml) granulated sugar
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract

Method

1. To make the pudding, whisk the sugar, cornstarch, salt, half-and-half, and milk in a large saucepan. Set the pan over medium heat. Add the chocolate and whisk constantly until the chocolate melts and the mixture begins to bubble, 2 to 4 minutes.
2. Stir in the vanilla and transfer the pudding to a large bowl. Place plastic wrap directly on the surface of the pudding and refrigerate until cold, at least 4 hours or up to 1 day.
3. To make the cake layers, adjust an oven rack to the middle position and heat the oven to 325 degrees (165°C). Butter and flour two 8-inch (20 cm) cake pans. Whisk the flour, baking powder, baking soda, and salt in a bowl.
4. Melt the butter in a large saucepan over medium heat. Stir in the cocoa and cook until fragrant, about 1 minute. Off the heat, whisk in the coffee, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.
5. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the layers in the pans 15 minutes, then invert onto a wire rack. Cool to room temperature, at least 1 hour.
6. To assemble the cake, cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside.
7. Place one cake layer on a serving platter or cardboard round. Spread 1 cup (240 ml) pudding over the cake layer and top with another layer. Repeat with 1 cup (240 ml) pudding and the last cake layer.
8. Spread the remaining pudding evenly over the top and sides of the cake. Sprinkle the cake crumbs evenly over the top and sides, pressing lightly to adhere the crumbs. Serve. (Cake can be refrigerated for up to 2 days.)