CAKES - CHOCOLATE BLACKOUT CAKE

 Serves 10 to 12

Pudding

1 ¼ cups granulated sugar

¼ cup cornstarch

½ teaspoon salt

2 cups half-and half

1 cup milk

6 ounces unsweetened chocolate, chopped

2 teaspoons vanilla extract

Cake

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

8 tablespoons (1 stick) unsalted butter

¾ cup Dutch-processed cocoa powder

1 cup brewed coffee, room temperature

1 cup buttermilk

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

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, 2 to 4 minutes.  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.

THE CAKE

Adjust an oven rack to the middle position and heat the oven to 325F.  Grease and flour two 8-inch cake pans.  Whisk the flour, baking powder, baking soda, and salt in the medium bowl.

Melt the butter in a large saucepan over medium heat.  Stir in the cocoa butter 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.

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 cakes in the pans 15 minutes, then invert onto a wire rack to cool completely, at least 1 hour.

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 a serving platter or cardboard round.  

Spread 1 cup pudding over the cake layer and top with another layer.  Repeat with 1 cup pudding and the last cake layer.  Spread the pudding evenly over the top and sides of the cake.  

Sprinkle the cake crumbs evenly over the top and sides of the cake, pressing lightly to adhere the crumbs.  Serve. 

The cake can be refrigerated for up to 2 days.

From America’s Best Lost Recipes by The Editors of Cook’s Country Magazine.