Brooklyn Blackout Cake

1. Stage

In a small, heavy saucepan, mix the sugar, cornstarch and salt. Whisk in the milk. Cook and stir it over medium heat until thickened and bubbly. Reduce the heat to low; cook and stir for two minutes longer. Stir in the chocolate until melted. Transfer it to a bowl; stir in the vanilla. Cool it slightly, stirring occasionally. Press plastic wrap onto the surface of the pudding. Refrigerate it, covered, for two hours or until cold.

2. Stage

Preheat the oven to 325°F. Line the bottoms of two greased 8-inch round baking pans with parchment and grease the paper. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large saucepan, melt the butter over medium heat. Add the cocoa; cook and stir it until blended. Stir in the sugars. Remove it from heat; stir in the buttermilk, coffee and vanilla. Whisk in the eggs, one at a time, until blended. Stir in the flour mixture just until combined.

3. Stage

Transfer the batter to prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks; remove the parchment. Cool completely.

4. Stage

For the frosting, melt the chocolate and butter in a double boiler or a metal bowl over hot water; stir until smooth. Remove from heat. Whisk in the hot water all at once. Whisk in the corn syrup and vanilla. Refrigerate for 25 to 30 minutes or just until spreadable.

5. Stage

Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate and spread with half of the pudding. Repeat the layers. Top with a third cake layer. Spread frosting over the top and sides of the cake.

6. Stage

Crumble the remaining cake layer and sprinkle it over the top and sides of the cake, pressing lightly to adhere. Refrigerate the leftovers.