Chocolate Blackout Cake

This is the time of year, at school, when
everyone is into chocolate big time.
This chocolate cake is just what
the teacher would order...

It's been over 35 years since Binger's Baking Company, in Brooklyn
closed its doors, but, for those old enough to remember the
once-renowned bakery, their fondest memories are
reserved for its Chocolate Blackout Cake.

:: Pudding ::

1-1/4 cups granulated 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

For the pudding: Whisk sugar, cornstarch, salt, half and half, and milk
in a large saucepan. Set pan over medium heat. Add chocolate and
whisk constantly until chocolate melts and mixture begins to
bubble; 2 to 4 min. Stir in vanilla and transfer pudding
to a large bowl. Place plastic wrap directly on surface
of pudding and refrigerate until cold; at least
4 hours, or up to one day].

:: Cake ::

8 tbsp. unsalted butter (1 stick)
plus extra for greasing pans
1-1/2 cups all-purpose flour
plus extra 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 water
1 cup buttermilk
1 cup light brown sugar; packed
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract

For the cake layers: Adjust oven rack to middle position and
heat oven to 350º. Butter and flour two 8-inch cake pans.

Whisk flour, baking powder, soda, and salt in a bowl.
Melt butter in large saucepan over medium heat.
Stir in cocoa and cook until fragrant; 1 min.
Take from heat and whisk in buttermilk,
water, and sugars until dissolved.
Whisk in eggs and vanilla, then
slowly whisk in flour mix.

Divide batter evenly between prepared pans and bake until toothpick
inserted in center comes out clean; 30 to 35 minutes. Cool
layers in pans 15 minutes, then invert onto wire rack.
Cool to room temperature; at least 1 hour.

:: Assembly ::

To assemble to cake: Cut each cake in half horizontally.
Crumble one cake layer into medium crumbs and set aside.

Place one cake layer on serving platter or cardboard round.
Spread one cup pudding over cake layer and top with
anther layer. Repeat with one cup pudding and last
cake layer. Spread remaining pudding evenly
over tops and sides of cake. Sprinkle
cake crumbs evenly over top and
sides of cake, pressing firmly
to adhere crumbs. Serve.

Serves 12. Can be refrigerated up to 2 days.

[i found the recipe here]

:: Tips and Tricks ::

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

This recipe originally called for one cup strong black coffee,
but I substituted water instead. You could use any
flavor extract you choose, in the water, such as
raspberry, cherry, mint, orange, almond,
coconut, strawberry, walnut, etc .

Dutch-process cocoa is less acidic than regular cocoa
powder, that is too astringent and often bitter.

Toasting the cocoa in the butter, adding the cocoa
to the melted butter, produces a dark and
rich cake with a well-defined flavor.

Using half and half in the pudding gives it a sweet and
dairy-rich taste and a smooth velvety texture.