Chocolate Blackout Cake

Recipe by SharleneW
READY IN: 1hr 20mins




  • For the Pudding: Melt chocolate and butter in bowl over simmering water.
  • In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
  • Then whisk in eggs and yolks.
  • In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
  • Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
  • Remove from heat and strain.
  • Thoroughly mix in melted chocolate.
  • Cover surface with plastic.
  • Cool for 1 hour then refrigerate.
  • For the Cake: Preheat oven to 350.
  • Spray and line with parchment 1 8-inch cake pan.
  • Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
  • Cream butter and sugar.
  • Add eggs one at a time until incorporated.
  • Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
  • Alternately beat in wet and dry ingredients.
  • Pour into cake pan.
  • Bake until tests done.
  • About 30-40 minutes.
  • Cool.
  • Make ganache.
  • Let sit until spreadable.
  • Turn cake out of pan.
  • Trim top to flatten (save scraps) and slice into 3 layers.
  • Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
  • Spread pudding between layers, frost with ganache and coat sides with crumbs.