Chocolate blackout cake from The Perfect Cake: Your Ultimate Guide to Foolproof Classic, Unique, and Modern Cakes for Any Occasion (page 230) by America's Test Kitchen Editors

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Notes about this recipe

  • Tweedles81 on September 20, 2020

    We made this and, except for a fairly large hiccup, it was delicious! The cake crumb was moist and rich. We did only do about 3/4 of the granulated sugar called for in the cake as we like things less sweet. Like others, our pudding never set - it may have been because our cornstarch was 2 months past its “best by” date. We scrapped it and went with the Chocolate Ganache Frosting instead, and it was fantastic. This is an excellent, rich cake for anyone who is craving chocolate!

  • Debraj76 on August 09, 2019

    Layers too thin in 8x3 inch pans with cake strips. Needs more batter so layers thick enough to split. Cake was very moist (baked 29 minutes), which made it difficult to break up crumbs. I had to dry them out in oven in order to get somewhat even “crumbles”. Pudding was a bit runny, even after overnight chill, so I think needs a bit more cornstarch. Overall, the cake was beautiful when finished, but I had to keep the second layer intact. It was impossible to split. I’m going to try this as cupcakes and use the pudding for filling, then frost with another frosting.

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