Chocolate Blackout Cake
"Why this recipe works:Chocolate Blackout Cake was first made by a bakery in Brooklyn 35 years ago. We wanted to create a version that could be prepared long after the shop had shut its doors. To achieve this, we used Dutch-processed cocoa for big chocolate flavor, and added cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich. And to complement the distinctive chocolate flavor of the Chocolate Blackout Cake, we wanted the pudding component of our recipe to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality...."
INGREDIENTS
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Serves 10 to 12
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Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.
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INGREDIENTS
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Pudding
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1 1/4cups granulated sugar
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1/4cup cornstarch
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1/2teaspoon table salt
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2cups half-and-half
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1cup whole milk
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6ounces unsweetened chocolate, chopped
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2teaspoons vanilla extract
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Cake
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8tablespoons unsalted butter (1 stick), plus extra for greasing pans
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1 1/2cups all-purpose flour, plus extra for dusting pans
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2teaspoons baking powder
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1/2teaspoon baking soda
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1/2teaspoon salt
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3/4cup Dutch-processed cocoa powder
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1cup brewed coffee
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1cup buttermilk
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1cup packed light brown sugar
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1cup granulated sugar
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2 large eggs
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1teaspoon vanilla extract
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