Chocolate Blackout Cake

Directions

1. 1
   For the Pudding: Melt chocolate and butter in bowl over simmering water.
2. 2
   In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
3. 3
   Then whisk in eggs and yolks.
4. 4
   In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
5. 5
   Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
6. 6
   Remove from heat and strain.
7. 7
   Thoroughly mix in melted chocolate.
8. 8
   Cover surface with plastic.
9. 9
   Cool for 1 hour then refrigerate.
10. 10
    For the Cake: Preheat oven to 350.
11. 11
    Spray and line with parchment 1 8-inch cake pan.
12. 12
    Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
13. 13
    Cream butter and sugar.
14. 14
    Add eggs one at a time until incorporated.
15. 15
    Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
16. 16
    Alternately beat in wet and dry ingredients.
17. 17
    Pour into cake pan.
18. 18
    Bake until tests done.
19. 19
    About 30-40 minutes.
20. 20
    Cool.
21. 21
    Make ganache.
22. 22
    Let sit until spreadable.
23. 23
    Turn cake out of pan.
24. 24
    Trim top to flatten (save scraps) and slice into 3 layers.
25. 25
    Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
26. 26
    Spread pudding between layers, frost with ganache and coat sides with crumbs.