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Brooklyn Blackout Cake

Total Time

Prep: 1-1/4 hours + chilling Bake: 35 min. + cooling

Makes

12 servings

If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to make my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the cake enough time to cool or the end results will be disappointing. —Donna Bardocz, Howell, Michigan
Brooklyn Blackout Cake Recipe photo by Taste of Home

Ingredients

  • PUDDING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups whole milk
  • 3 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • CAKE:
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed
  • 3/4 cup Dutch-processed cocoa
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup buttermilk
  • 1 cup strong brewed coffee
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • FROSTING:
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 1/3 cup hot water
  • 2 teaspoons light corn syrup
  • 2 teaspoons vanilla extract

Directions

  1. In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold.
  2. Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined.
  3. Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  4. For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable.
  5. Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake.
  6. Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.

Nutrition Facts

1 slice: 609 calories, 30g fat (18g saturated fat), 76mg cholesterol, 353mg sodium, 73g carbohydrate (51g sugars, 7g fiber), 9g protein.

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