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Cook's Country Chocolate Blackout Cake

Pudding:
1-1/4 cupsgranulated sugar
1/4 cupcornstarch
1/2 teaspoonsalt
2 cupshalf-and-half
1 cupwhole milk
6 ouncesunsweetened chocolate, chopped
2 teaspoonsvanilla extract
Cake Layers:
8 tablespoons (1 stick)unsalted butter, plus extra for greasing pans
1-1/2 cupsall-purpose flour, plus extra for dusting pans
2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
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Cook's Country Chocolate Blackout Cake - Ingredients Continued

3/4 cupDutch-processed cocoa
1 cupbrewed coffee
1 cupbuttermilk
1 cuppacked light brown sugar
1 cupgranulated sugar
2large eggs
1 teaspoonvanilla extract
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Cook's Country Chocolate Blackout Cake - Instructions


Be sure to give the pudding and the cake enough time to cool or you'll end up with
runny pudding and gummy cake. Serves 10 to 12

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in
large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until
chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and
transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and
refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to
325 degrees F. Butter and flour two 8-inch cake pans. Whisk flour, baking powder,
baking soda, and salt in bowl.

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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,

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Cook's Country Chocolate Blackout Cake - Instructions Continued

pressing lightly to adhere crumbs. Serve. Cake can be refrigerated for up to 2 days.

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