Decadent Chocolate Blackout Cake

Instructions

1. 1

   Prepare the chocolate pudding: 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 chopped chocolate until melted. Transfer to a bowl and stir in vanilla. Cover with plastic wrap and refrigerate for 2 hours or until cold.

2. 2

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

3. 3

   Transfer the batter to the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before removing to wire racks to cool completely. Remove the parchment paper.

4. 4

   Make the chocolate frosting: In the top of a double boiler or a metal bowl set over hot water, melt the chopped chocolate and butter, stirring until smooth. Remove from heat and whisk in the hot water all at once. Whisk in the corn syrup and vanilla. Refrigerate for 25-30 minutes or just until spreadable.

5. 5

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

6. 6

   Crumble the remaining cake layer and sprinkle it over the top and sides of the frosted cake, pressing lightly to adhere. Refrigerate any leftovers.