Chocolate Blackout Cake from My Chosen Café

by Suzanne Heron.

For Cake: Sift together 2 1/2 c flour, 1/2 c cocoa powder, 1 Tbsp baking soda, 1 1/2 tsp baking powder & 1 tsp salt. Whisk together 3 eggs, 3 1/4 c sugar, 3/4 c oil, 1 1/2 c buttermilk, 1 1/2 c coffee & 1 1/2 tsp vanilla. Incorporate wet ingredients to dry and pour into a greased 10” pan. Bake on middle rack at 350 for 45 – 60 minutes.

For Pudding: Mix 1/2 c sugar, 1/4 tsp salt, 1/3 c sifted cocoa powder, 2 Tbsp cornstarch, 1 egg & 1 egg yolk. Boil 1 1/2 c milk and slowly add 1/2 c to mix, whisking. Pour back into pot & stir constantly until thick. Stir in 1/2 c dark chocolate chips and cool in fridge several hours. For Icing: Cream 1 c margarine & 1/2 c butter. Add 1 c sifted cocoa powder &5 c icing sugar. Beat. Slowly add 1/2 c milk with mixer on low. Add 2 tsp vanilla & 1/2 tsp coffee powder. To assemble: Slice cake into 3 equal layers. Pipe a ring of icing around the bottom layer and fill with 1/2 pudding. Repeat. Top with final layer of cake and coat with icing.

My Chosen Café, 4492 Happy Valley Road, Metchosin, 250-474-2333, “where locals meet.”