Chocolate Blackout Cake

SERVES Serves 10 to 12

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. 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

subheading: Pudding:

1 ¼ cups (8¾ ounces) granulated sugar

¼ cup (1 ounce) cornstarch

½ teaspoon table salt

2 cups half-and-half

1 cup whole milk

6 ounces unsweetened chocolate, chopped

2 teaspoons vanilla extract

subheading: Cake:

8 tablespoons unsalted butter (1 stick), plus extra for greasing pans

1 ½ cups (7½ ounces) all-purpose flour, plus extra for dusting pans

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup (2¼ ounces) Dutch-processed cocoa powder

1 cup brewed coffee

1 cup buttermilk

1 cup packed (7 ounces) light brown sugar

1 cup (7 ounces) granulated sugar

2 large eggs

1 teaspoon vanilla extract

note: BEFORE YOU BEGIN

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Directions at cookscountry.com

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