ebinger's Blackout Cake

Recipe by Suzanne Siegel
READY IN: 1hr 45mins
YIELD: 1 cake




  • Preheat oven to 350 degrees.
  • Grease and flour 2-9" cake pans.
  • Make the cake:
  • Stir the cocoa with with some of the milk to form a paste.
  • Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
  • Set aside.
  • In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
  • Beat for one minute, or until the mixture is fluffy.
  • Sift together the flour, baking powder, baking powder and salt.
  • Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
  • Beat only until the dry ingredients are absorbed.
  • Divide the batter between the 2 cake pans, and smooth with a spatula.
  • Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
  • Do not overbake!
  • Cool on wire racks for 10 minutes, then carefully invert onto racks.
  • Turn right-side up and let cool completely.
  • Make the pudding:
  • Combine sugar, cornstarch and salt in a small, heavy saucepan.
  • Gradually add the milk, mixing thoroughly with a whisk.
  • Add the chocolate.
  • Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
  • Remove from heat and stir in the vanilla.
  • Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
  • Cool.
  • Make the frosting:
  • Melt the chocolate in the top of a double boiler.
  • Remove from heat and cool slightly.
  • In a medium bowl beat the butter, vanilla and eggs until well blended.
  • The mixture will not blend completely- Don't worry!
  • Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
  • Beat in the melted chocolately.
  • Chill the frosting while assmebling the rest of the cake, about 15 minutes.
  • Assembly:
  • Using a serrated knife, cut each cake layer in half horizontally.
  • Place one of the layers in the bowl of a food processor and pulse to make crumbs.
  • Set Aside.
  • Sandwich the remaining 3 layers with the chocolate pudding filling.
  • I work on a cardboard cake circle, or the bottom of a springform pan.
  • Frost the top and sides of the cake with the chocolate frosting.
  • Working over a baking sheet, hold the cake in the palm of your hand.
  • Using your other hand, press the cake crumbs all over the top and sides of the cake.
  • Pick up any crumbs that drop, and press them back on.