Chocolate Blackout Cake Recipe

How to Make Chocolate Blackout Cake

1. **Prepare the Chocolate Pudding:**
2. Melt 6 ounces of bittersweet chocolate and 1/2 cup (1 stick) unsalted butter in a heatproof bowl set over a simmering pot of water, stirring until smooth.
3. In a medium bowl, whisk together 1/4 cup cornstarch, 1/4 cup unsweetened cocoa powder, and 1/4 cup granulated sugar.
4. Gradually whisk in 1/2 cup whole milk until smooth.
5. Whisk in 2 large eggs and 2 large egg yolks.
6. In a saucepan, heat 2 cups whole milk and 1/4 cup granulated sugar over medium heat until just simmering.
7. Slowly temper the egg mixture into the hot milk, whisking constantly. Return the mixture to the saucepan and whisk continuously until it thickens and boils for 3 seconds.
8. Remove from heat and strain through a fine-mesh sieve.
9. Stir in the melted chocolate mixture until fully combined.
10. Cover the surface with plastic wrap and let cool completely for 1 hour, then refrigerate until chilled.
11. **Bake the Chocolate Cake:**
12. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
13. Sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt three times.
14. Cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
15. Add 4 large eggs one at a time, beating well after each addition.
16. Beat in 1 cup buttermilk and 1 teaspoon vanilla extract.
17. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of freshly brewed strong coffee, beginning and ending with the dry ingredients. Mix until just combined.
18. Divide the batter evenly among the prepared cake pans.
19. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
20. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
21. **Assemble the Cake:**
22. While the cakes cool, prepare the ganache (recipe #37844).
23. Once the ganache is spreadable, trim the tops of the cooled cakes to create even layers.
24. Toast cake scraps on a baking sheet for 5 minutes, let cool, then pulse in a food processor until coarsely ground.
25. Layer the cakes with the chilled chocolate pudding, frost with the ganache, and coat the sides with the chocolate crumbs.
26. Refrigerate for at least 2 hours before serving to allow flavors to meld.