Brooklyn Blackout Cake

Step 1

Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.

Step 2

Whisk all the dry ingredients together well in a large bowl.

Step 3

In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.

Step 4

Slowly add the wet ingredients to the dry ingredients, mixing as you go. Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be thin.

Step 5

Fill 2 cupcake papers, and set the pan aside. This will be used to make the crumbs.

Step 6

Then divide the remaining batter between two 8 inch cake pans. and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it. When the cake layers come out slide the cupcakes in and bake for 15 minutes, or until the top springs back and a toothpick comes out clean.

Step 7

Allow the cake layers to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes (and cupcakes) can be made a day or two ahead and kept in the refrigerator before filling and frosting.

Step 8

While the cake is in the oven make the pudding. Whisk together the boiling water and cocoa powder in a medium saucepan over medium heat. Stir in the sugar, chocolate, and salt. Mix the cornstarch with enough water to make a thin paste and whisk that right into the saucepan. Bring the mixture to a boil, stirring constantly. Boil for one minute.

Step 9

Remove the pan from the heat and then whisk in the vanilla and the butter. Turn the pudding into a bowl and chill.

Step 10

Melt the butter and chocolate in the microwave, start with one minute, then stir, and add 15 second bursts, stirring in between, until everything is smooth and melted. You can also do this in a saucepan, but I start with the butter and then add the chocolate.

Step 11

Whisk in the hot water all at once, and then the corn syrup and vanilla and stir until it is smooth. Put the bowl in the refrigerator to chill for 20-30 minutes to firm up to a spreadable consistency.

Step 12

Make crumbs with the 2 cupcakes. i do this in my food processor. Pulse until you get fine even crumbs. Set aside.

Step 13

Make sure you peel off the parchment paper from the bottoms of your cake layers. Put one layer, flattest side facing up, on a plate.

Step 14

Top with a layer of pudding, you will not need all of it. Place the second cake layer, flat side up, on top of the pudding.

Step 15

Lightly spread more pudding along the sides of the cake and press crumbs onto the sides with your hands. This will be a bit messy.

Step 16

Generously frost the top of the cake with the frosting. Add more crumbs to the top, either all over, or just around the edges.

Step 17

Chill the cake until ready to serve. The cake should be kept in the refrigerator and will last 3-4 days.