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Chocolate Blackout Cake Recipe

Chocolate Blackout Cake Recipe

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Ingredients:

Serving

1 1/4 cups sugar
1/4 cup cornstarch
1/2 tsp table salt
2 cups half-and-half
1 cup whole milk
6 oz unsweetened chocolate, chopped
2 tsp vanilla extract
8 tbsp unsalted butter, plus extra for greasing pans
1 1/2 cups all-purpose flour, plus for dusting pans
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
3/4 cup dutch-processed cocoa powder
1 cup strong black coffee
1 cup buttermilk
1 cup light brown sugar , packed
1 cup granulated sugar
2 large eggs
1 tsp vanilla

Directions:

FOR THE PUDDING:.
Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2-4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
FOR THE CAKE LAYERS:.
Adjust oven rack to middle position and heat oven to 325°F Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
Melt butter in large saucepan over medium hat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars, until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
Divide batter evenly between pans and baker until toothpick inserted n center comes out clean, 30-35 minutes. Cool layer in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
TO ASSEMBLE CAKE:.
Cut each 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).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	484.22 Kcal (2027 kJ)
Calories from fat	194.52 Kcal
		% Daily Value*
Total Fat	21.61g	33%
Cholesterol	68.93mg	23%
Sodium	315.72mg	13%
Potassium	563.95mg	12%
Total Carbs	73.92g	25%
Sugars	48.99g	196%
Dietary Fiber	4.68g	19%
Protein	7.84g	16%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	3%
Iron	2mg	11%
Calcium	165.9mg	17%

Amount Per 100 g
Calories	234.34 Kcal (981 kJ)
Calories from fat	94.14 Kcal
		% Daily Value*
Total Fat	10.46g	33%
Cholesterol	33.36mg	23%
Sodium	152.79mg	13%
Potassium	272.92mg	12%
Total Carbs	35.77g	25%
Sugars	23.71g	196%
Dietary Fiber	2.26g	19%
Protein	3.8g	16%
Vitamin C	0.2mg	1%
Iron	1mg	11%
Calcium	80.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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