Ultimate Chocolate Blackout Cake
Made popular back in the 1960's by a bakery in Brooklyn. Chocoholics of all ages love this rich chocolate layer cake that uses a thick pudding instead of icing.
Yield
12 servingsPrep
30 minCook
45 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling/icing | |||
| ¼ | cup |
cornstarch
|
|
| 1 ¼ | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk, whole
|
|
| 2 | cups |
light cream (half&half)
|
|
| 6 | ounces |
unsweetened chocolate
chopped |
|
| 2 | teaspoons |
vanilla extract
|
|
| Cake | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter, unsalted
|
|
| ¾ | cup |
dutch processed cocoa
|
* |
| 1 | cup |
buttermilk
|
|
| 1 | cup |
coffee
|
|
| 1 | cup |
brown sugar
packed, light |
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling/icing | |||
| 59 | ml |
cornstarch
|
|
| 296 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk, whole
|
|
| 473 | ml |
light cream (half&half)
|
|
| 173.4 | ml/g |
unsweetened chocolate
chopped |
|
| 1E+1 | ml |
vanilla extract
|
|
| Cake | |||
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter, unsalted
|
|
| 177 | ml |
dutch processed cocoa
|
* |
| 237 | ml |
buttermilk
|
|
| 237 | ml |
coffee
|
|
| 237 | ml |
brown sugar
packed, light |
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
MAKE THE FILLING
At least 4 hours before or preferably the day before make the pudding-like filling/frosting.
In a large pot, whisk together the cornstarch, sugar and salt and place over medium heat. Stir in the milk and cream.
As the mixture heats up, add the chopped unsweetened chocolate and whisk or stir continuously until it begins to bubble and thicken. If the milk is cold this will take about 10 minutes depending on your stovetop.
Remove from the heat, stir in the vanilla extract and scrap into a bowl using a rubber spatula. Place waxed paper over the pudding, touching the pudding to prevent forming a skin.
Place into the refrigerator, at least 4 hours until very thick and cold. It's best to make it the day before.
MAKE THE CAKE
Preheat the oven to 325℉ (160℃).
Grease and flour two 8 inch round cake pans.
In a large bowl sift together (or whisk) the dry ingredients: flour, baking soda, baking powder and salt.
Melt the butter in a medium-sized pot over medium heat. Add the cocoa powder (dutch-processed) and stir, cooking for one minute. Remove from the heat and stir (or whisk) in the buttermilk, coffee, brown sugar and sugar.
Whisk in the vanilla and eggs, then slowly stir in the flour until combined.
Pour equal amounts in each of the two cake pans (that have been greased and floured).
Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Cool on wire rack for 10 to 15 minutes then turn out onto a wire rack. Allow to cool for at least 1 hour.
ASSEMBLING
Using a long serrated knife, cut each cake in half horizontally (cut a bit, turn, cut, turn, until all the way through).
Crumble one of the cake halves (the one that doesn't look as nice or is uneven) and crumble into medium sized crumbs, set aside.
Position one layer on a cardboard round or cake stand. Use one cup of the filling mixture and spread over the cake layer. Top with another cake layer and fill with another cup of filling.
Use the remaining filling and spread with an offset spatula over the top and sides of all layers. Sprinkle the cake crumbs over the top and sides, pressing lightly to ensure they stay in place.
Can be refrigerated for up to 2 days.
