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Black-Out Chocolate Cake

1 1/4 c. granulated sugar
3 Tbsp. cornstarch
3 c. whole milk
6 oz. unsweetened chocolate (chopped)
1 tsp. vanilla

4 oz. bittersweet chocolate (chopped)
1 tsp canola oil
2 c. flour
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter (softened)
1 c. granulated sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk

• In a heavy saucepan, whisk sugar and cornstarch. Gradually add milk, whisking constantly to keep mixture from getting lumpy.

• Transfer saucepan to stovetop and heat over medium heat, stirring constantly w/ wooden spoon. Bring to a simmer, then add chocolate.

• Cook 3 minutes or until chocolate is melted. Stir in vanilla.

• Pour into a bowl and cover surface with plastic wrap. Refrigerate until cold, about 4 hours or overnight.

• Preheat oven to 350º.

• Coat two 8" round baking pans w/ cooking spray. Line bottoms with wax paper and spray the wax paper.

• Microwave chocolate and oil for 1 min. and stir until smooth in 15 minute increments if needed. Cool slightly.

• In large mixing bowl, mix flour, cocoa power, baking powder, baking soda and salt.

• In another large bowl, beat butter and sugars on medium speed until well combined.

• Add eggs one at a time and beat well after each. Beat in the melted chocolate and the vanilla.

• On low speed, beat flour mixture into the butter mixture, alternating with the buttermilk. Blend thoroughly.

• Pour into pans. Bake at 350º for 30-35 minutes until toothpick inserted comes out clean.

• Cool completely.

• Cut each cake layer in half horizontally for a total of 4 layers.

• Crumble 1 cake layer into crumbs and set aside.

• Place one cake layer on serving platter and spread w/ 1 cup frosting.

• Top with another cake layer and repeat spreading 1 cup of frosting.

• Top with last layer and use remaining frosting on the top and sides of the cake.

• Sprinkle cake crumbs over top and side of cake, pressing gently to adhere.

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