KitchenMagician's Recipe

TORTE - CHOCOLATE BLACKOUT

Category: Puddings, Tortes & Trifles

Makes 12 servings.

Filling

1 1/4 c. granulated sugar
1/4 c. cornstarch
1/2 tsp. salt
2 c. light cream
1 c. milk
6 squares unsweetened chocolate, chopped (6 oz.)
2 tsp. vanilla extract

Cake

1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
3/4 c. cocoa
1 c. brewed coffee, room temperature
1 c. buttermilk
1 c. brown sugar, packed
1 c. granulated sugar
2 eggs
1 tsp. vanilla extract

Prepare filling. Whisk granulated sugar, cornstarch, salt, cream and milk in a large saucepan; set 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 to a large bowl.
Place plastic wrap directly on the surface of the filling and refrigerate until cold, at least 4 hours, or up to 1 day.
Preheat oven to 325F.
Grease and flour two 8-inch round cake pans.
Prepare Cake. Sift together flour, baking powder, baking soda, and salt in a medium bowl.
Melt butter in a large saucepan over medium heat. Stir in cocoa; cook until fragrant, about 1 minute.
Remove from heat; whisk in coffee, buttermilk, and sugars until dissolved.
Whisk in eggs and vanilla, then slowly whisk in the flour mixture.
Divide batter evenly between prepared pans; bake at 325F for 30 to 35 minutes, or until a cake tester comes out clean.
Cool cakes in pans 15 minutes, then invert onto a wire rack to cool completely, at least 1 hour.
Assemble cake. Cut each cake in half horizontally.
Crumble one cake layer into medium crumbs and set aside.
Place one cake layer on a serving platter or cardboard round.
Spread 1 cup filling over the cake layer and top with another layer.
Repeat with 1 cup filling and the last cake layer.
Spread the remaining filling evenly over the top and sides of the cake.
Sprinkle the cake crumbs evenly over the top and sides of the cake, pressing lightly to adhere the crumbs.