Blackout Cake
INGREDIENTS
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¼ cup sifted cornstarch
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2 cups whole milk
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1 cup heavy cream
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1¼ cups sugar
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6 ounces unsweetened chocolate, finely chopped, such as Scharffen Berger 99% or Callebaut or Valrhona unsweetened
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¼ teaspoon salt
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1½ teaspoons vanilla extract
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3 cups all-purpose flour
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2 cups sugar
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⅓ cup sifted black cocoa
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⅓ cup sifted natural cocoa (or ⅔ cup sifted natural cocoa if not using the black cocoa)
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1 tablespoon instant espresso powder, such as Medaglia d’Oro
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2 teaspoons baking soda
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1 teaspoon salt
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2 cups warm water
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⅔ cup flavorless vegetable oil, such as canola or sunflower
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2 tablespoons apple cider vinegar or distilled white vinegar
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1 tablespoon vanilla extract
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