Cook's Country Chocolate Blackout Cake - Instructions Continued
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until
fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until
dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. 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.
5. To assemble the 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 1 cup pudding over cake layer and top with another layer.
Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over
top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake,