Blackout Cake With Chocolate Crunch

• 1 stick unsalted butter at room temp, plus more for the pans
• 2 1/2 cups all purpose flour plus more for the pans
• 4 ounces semi sweet chocolate chopped
• 1 1/2 cups whole milk
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vegetable oil
• 1 1/2 cups dark brown sugar packed
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs
• 24 ounces semi-sweet chocolate roughly chopped
• 1/3 cup light corn syrup
• 1 tablespoon pure vanilla extract
• 2 1/2 sticks unsalted butter cut into pieces, at room temp
• 2 1/2 cups confectioner's sugar

1. Make the cake: Preheat oven to 350F. Butter two 8" round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk, and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl; set aside.
2. Beat the butter in a large bowl on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar, and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
3. Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick comes out clean, 45-50 minutes. Let cool 20 minutes in pans, run a knife around the edges and invert onto a rack to cool completely.
4. Reheat the oven to 350F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with bottom of a saucepan to make coarse crumbs; set aside.
5. Make the frosting: Combine the chocolate, corn syrup, and 1/2 cup hot water in a double boiler; stir until melted, about 5 minutes. Remove from boiler and let cool, 10 minutes. Transfer to a stand mixer with whisk attachment and start beating on high speed; beat in vanilla, then butter, 1 tbsp at a time, until fluffy. Gradually add confectioner's sugar and beat until creamy. Chill, stirring occasionally, until thick enough to spread, about 10 minutes.
6. Put one cake layer on a platter, spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last layer. Cover the top and sides with the remaining frosting. Press the reserved crumbs all over the cake.

butter, flour, semi sweet chocolate, milk, cocoa, baking powder, baking soda, salt, vegetable oil, granulated sugar, vanilla, eggs, semisweet chocolate, light corn syrup, vanilla, butter, sugar

Taken from www.yummly.com/recipe/Blackout-Cake-with-Chocolate-Crunch-1026046 (may not work)