Brooklyn Blackout Cake

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1-1/2 cups whole milk
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cubed
• 3/4 cup Dutch-processed cocoa
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup buttermilk
• 1 cup strong brewed coffee
• 1 teaspoon vanilla extract
• 2 large eggs
• 8 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter, cubed
• 1/3 cup hot water
• 2 teaspoons light corn syrup
• 2 teaspoons vanilla extract

1. In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold.
2. Preheat oven to 325u0b0. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined.
3. Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable.
5. Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake.
6. Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.

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Taken from www.tasteofhome.com/recipes/brooklyn-blackout-cake/ (may not work)