Chocolate Blackout Cake

 

Ingredients

Cake

• 1 stick(s) unsalted butter, softened, plus more for pan
• 2 1/4 cup(s) cake flour
• Cake flour, for dusting
• 1/4 cup(s) solid vegetable shortening
• 2 cup(s) sugar
• 3 large eggs
• 2 teaspoon(s) pure vanilla extract
• 3/4 cup(s) unsweetened natural cocoa powder, (See Note)
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) milk

Filling

• 3 cup(s) water
• 2 1/2 cup(s) sugar
• 1 tablespoon(s) light corn syrup
• 1 1/2 cup(s) unsweetened natural cocoa powder, (See Note)
• 2/3 cup(s) cornstarch
• 6 tablespoon(s) unsalted butter, cut into small cubes
• 1/2 teaspoon(s) pure vanilla extract
• 1 pinch(s) salt

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Directions

1. Preheat the oven to 375 degrees F. Butter two 9-inch round cake pans and coat lightly with flour. Line bottoms with parchment paper. In a standing electric mixer fitted with whisk, beat 1 stick of butter with shortening until creamy. Add sugar and beat at medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Add vanilla. At lowest speed, beat in cocoa powder, baking powder, baking soda, and salt. Add 2 1/4 cups of cake flour and milk in 3 separate alternating batches, scraping down side and bottom of bowl occasionally.
2. Divide cake batter between prepared pans and smooth tops. Bake in center of oven for about 30 minutes, until a toothpick inserted in centers comes out with a few moist crumbs attached. Let cakes cool for 15 minutes, then invert them onto a rack and let cool completely.
3. In a large saucepan, combine 2 1/2 cups of water with sugar, corn syrup, and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk cornstarch with remaining 1/2 cup of water until smooth; whisk into cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Turn off heat, whisk in butter, vanilla and salt. Scrape filling into a bowl and press a sheet of plastic wrap onto surface of filling. Let cool, then refrigerate until firm, 45 minutes.
4. Using a serrated knife, halve each cake layer horizontally. Break up less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve two cake bottoms and one smoother top.
5. Set one cake bottom on a cake plate and spread with 1 1/2 cups of filling. Top with second bottom layer and another 1 1/2 cups of filling. Cover with cake top and spread remaining filling over top and side. Pat crumbs all over the cake. Refrigerate for at least 1 hour before serving.