Brooklyn Blackout Cake Recipe

Brooklyn Blackout Cake Recipe
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Ingredients
  1. PUDDING
  2. 1/2 cup sugar
  3. 2 tablespoons cornstarch
  4. 1/4 teaspoon salt
  5. 1-1/2 cups whole milk
  6. 3 ounces semisweet chocolate, chopped
  7. 1 teaspoon vanilla extract
  8. CAKE
  9. 1-1/2 cups all-purpose flour
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon baking soda
  12. 1/2 teaspoon salt
  13. 1/2 cup unsalted butter, cubed
  14. 3/4 cup Dutch-processed cocoa
  15. 1 cup sugar
  16. 1 cup packed brown sugar
  17. 1 cup buttermilk
  18. 1 cup strong brewed coffee
  19. 1 teaspoon vanilla extract
  20. 2 eggs
  21. FROSTING
  22. 8 ounces semisweet chocolate, chopped
  23. 1/2 cup unsalted butter, cubed
  24. 1/3 cup hot water
  25. 2 teaspoons light corn syrup
  26. 2 teaspoons vanilla extract
Instructions
  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. Yield: 8 servings.
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