Chocolate
Blackout Cake
(Don’t make this cake if you don’t really love chocolate.)
Pudding:
1 ¼ cups organic sugar
¼ cup cornstarch
2 cups half and half
1 cup whipping cream
6 ounces unsweetened chocolate, chopped
2 tsp vanilla
Whisk sugar, cornstarch, salt, half and half and whipping cream in a
large sauce pan. Cook over medium heat. Add chocolate and whisk
constantly until mixture begins to bubble and chocolate is melted.
Stir in vanilla and pour into large bowl. Cover with plastic wrap and
refrigerate for 4 hours.
Cake:
1/3 cup butter, plus extra for greasing pans
1 ½ cups unbleached flour
2 tsp baking soda
½ tsp baking soda
½ tsp sea salt
¾ cup cocoa
1 cup brewed coffee
1 cup buttermilk
1 cup brown sugar
1 cup organic sugar
2 eggs
1 tsp vanilla
Adjust rack in middle of oven and preheat to 325° F. Grease and flour
2 round, 8 inch cake pans. In small bowl, combine flour, baking powder,
baking soda and salt. Melt butter in large saucepan over medium heat.
Add cocoa and stir about a minute. Take off heat; whisk in coffee,
buttermilk, sugars, eggs and vanilla. Slowly whisk in flour mixture.
Divide batter into prepared pans and bake 30- 35 minutes. Let cakes
completely cool. Cut each cake in half, horizontally. Crumble one cake
layer into medium crumbs and set aside. Place a cake layer on a serving
platter. Spread 1 cup of pudding over cake layer and top with another
layer. Repeat with cup of pudding and last cake layer. Spread the remaining
pudding over top and sides of cake. Sprinkle cake crumbs over top and sides
of cake. Can be refrigerated up to 2 days.
genieinafilebox.com
(Don’t make this cake if you don’t really love chocolate.)
Pudding:
1 ¼ cups organic sugar
¼ cup cornstarch
2 cups half and half
1 cup whipping cream
6 ounces unsweetened chocolate, chopped
2 tsp vanilla
Whisk sugar, cornstarch, salt, half and half and whipping cream in a
large sauce pan. Cook over medium heat. Add chocolate and whisk
constantly until mixture begins to bubble and chocolate is melted.
Stir in vanilla and pour into large bowl. Cover with plastic wrap and
refrigerate for 4 hours.
Cake:
1/3 cup butter, plus extra for greasing pans
1 ½ cups unbleached flour
2 tsp baking soda
½ tsp baking soda
½ tsp sea salt
¾ cup cocoa
1 cup brewed coffee
1 cup buttermilk
1 cup brown sugar
1 cup organic sugar
2 eggs
1 tsp vanilla
Adjust rack in middle of oven and preheat to 325° F. Grease and flour
2 round, 8 inch cake pans. In small bowl, combine flour, baking powder,
baking soda and salt. Melt butter in large saucepan over medium heat.
Add cocoa and stir about a minute. Take off heat; whisk in coffee,
buttermilk, sugars, eggs and vanilla. Slowly whisk in flour mixture.
Divide batter into prepared pans and bake 30- 35 minutes. Let cakes
completely cool. Cut each cake in half, horizontally. Crumble one cake
layer into medium crumbs and set aside. Place a cake layer on a serving
platter. Spread 1 cup of pudding over cake layer and top with another
layer. Repeat with cup of pudding and last cake layer. Spread the remaining
pudding over top and sides of cake. Sprinkle cake crumbs over top and sides
of cake. Can be refrigerated up to 2 days.
genieinafilebox.com