Tuesday, 6 September 2016

Chocolate Blackout Cake

Chocolate Blackout Cake

For the Pudding:
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups half-and-half
  • 1 cup milk
  • 6 ounces unsweetened chocolate, chopped
  • 2 teaspoons vanilla extract
For the Cake:
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter
  • 3/4 cup cocoa powder (preferably Dutch-processed)
  • 1 cup water
  • 1 cup buttermilk
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


  1. For the pudding: Whisk the granulated 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. (It will go from grainy looking to smooth and chocolaty.) 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 a day.
  2. For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour 2 8-inch cake pans. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
  3. Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the water, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.
  4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
  5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
Yield: 10 servings
Prep Time: 30 min
Cook time: 45 min plus 4+ hours cooling time

Read more: http://www.heatovento350.com/2013/02/chocolate-blackout-cake.html#ixzz4JY6sp3Lj

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