Brooklyn Blackout Cake
"With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the intensely dark Brooklyn blackout cake is a dessert fit for chocolate lovers...."
INGREDIENTS
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¼ cup (57g) plus 1¾ cups (398g) whole milk
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2½ Tbsp. cornstarch
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½ cup (99g) sugar
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2 oz. (56g; about ⅓ cup) dark chocolate, chopped
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3 Tbsp. dark Dutch-process cocoa powder
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1 tsp. vanilla extract
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¾ tsp. sea salt
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1½ cups (340g) Brooklyn Brewery Black Chocolate Stout, or other stout of choice
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1½ cups (340g) unsalted butter, cut into ½-inch pieces
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1½ cups (126g) dark Dutch-process cocoa powder
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3 cups (360g) all-purpose flour
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2¾ cups (544g) sugar
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¾ Tbsp. baking soda
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1½ tsp. salt
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1 cup (227g) sour cream
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3 large eggs, at room temperature
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16 Tbsp. (1 cup, 8 oz.) cold unsalted butter
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7 cups (795g) confectioners’ sugar, plus more for thickening
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¾ cup Salted Dark Chocolate Pudding
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½ cup (42g) dark Dutch-process cocoa powder
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¼ tsp. salt
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