Brooklyn Blackout Cake

Name: Brooklyn Blackout Cake
Ingredients: 1/2 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1-1/2 cups whole milk; 3 ounces semisweet chocolate, chopped; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, cubed; 3/4 cup Dutch-processed cocoa; 1 cup sugar; 1 cup packed brown sugar; 1 cup buttermilk; 1 cup strong brewed coffee; 1 teaspoon vanilla extract; 2 large eggs; 8 ounces semisweet chocolate, chopped; 1/2 cup unsalted butter, cubed; 1/3 cup hot water; 2 teaspoons light corn syrup; 2 teaspoons vanilla extract

23 ingredients

6 steps

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
3/4 cup Dutch-processed cocoa
1 cup sugar
1 cup packed brown sugar
1 cup buttermilk
1 cup strong brewed coffee
1 teaspoon vanilla extract
2 large eggs
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
1/3 cup hot water
2 teaspoons light corn syrup
2 teaspoons vanilla extract

Directions

1

In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold.
2

Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined.
3

Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4

For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable.
5

Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake.
6

Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.