Ebinger Bakerie’s Chocolate Blackout Cake

PUDDING FILLING
2/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
1 1/2 c Milk
3 1 ounce square unsweetened
-chocolate; chopped
1 ts Vanilla

FROSTING
4 1 ounce square unsweetened
-chocolate
4 oz (1 stick) butter; unsalted
1/8 ts Vanilla
3 Eggs
3 c Confectioners’ sugar

Preheat oven to 350 degrees F 1. Make the cake. Butter two 9-inch cake
pans; dust them with flour and tap out the excess. Set aside. 2. Stir the
cocoa with some of the milk to form a paste. Stir in the rest of the milk,
and beat with a whisk until the mixture is smooth. Set aside. 3. In the
bowl of an electric mixer combine the butter, shortening, sugar, eggs,
vanilla; beat for 1 minute, or until the mixture is fluffy. 4. Sift
together the flour, baking powder, baking soda, and salt. Add the mixture,
alternately with the cocoa mixture, to the contents of the bowl,beating
between additionsl Begin and end with the flour mixture, and beat only
until the dry ingredients are absorbed. Divide the batter between the cake
pans and smooth the tops with a spatula to even them. 5. Bake for 35 to 40
minutes, or until the layers shrink from the sides of the pans and the tops
spring back when gently pressed with a fingertip. The cake is dense and
moist, so be careful not to overbake it. Cool the layers on wire racks for
10 minutes, then carefully invert them onto the racks. Turn right side up
and let cool completely. 6. Make the pudding. Combine the sugar,
cornstarch, and salt in a small heavy saucepan. Gradually add the milk,
mixing thoroughly with a wire whisk. Add the chocolate. Place over moderate
heat and cook, stirring constantly, until the mixture thickens and bubbles
for 3 minutes. Remove from the heat and stir in the vanilla. Pour into a
small bowl and put plastic wrap or wax paper directly on the surface to
prevent a skin from forming. 7. Make the frosting. Melt the chocolate in
the top of double boiler. Remove it from the heat and cool slightly. In a
medium bowl, beat the butter, vanilla, and eggs until well mixed. The
mixture will not blend completely-do not worry. Gradually beat in the
sugar, about 2 tbl at a time, beating well after each addition. Beat in the
melted chocolate. Chill the frosting while assembling the rest of the cake,
about 15 minutes. 8. Cut each cake layer in half horizontally, using a
serrated knife. You now have 4 layers, 3 for the cake assembly and 1 for
the outside crumbs. Place one of the layers in the food processor bowl and
pulse-chop to make crumbs; set aside.(Or break up with your hands.) 9.
Sandwich the remaining 3 layers with the chocolate pudding filling,
assembling the cake on a cardboard circle or the bottom of a springform
pan, if possible. Frost the side and top of the cake woth the chocolate
frosting. Working over a baking sheet lined with aluminum foil or wax
paper, hold the cake in the palm of your hand. With the other hand, gently
press the cake crumbs all over the top and sides of the cake, pressing them
to adhere. Pick up any crumbs that drop and press them back on.