Chocolate Blackout Cake - cooking recipe

Ingredients

CAKE
1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
5 ounces unsalted butter
1 1/2 cups sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup strong brewed coffee
2 cups dark chocolate ganache
Chocolate Pudding
4 ounces bittersweet chocolate
2 tablespoons unsalted butter
2 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
1/2 cup sugar, divided
2 1/2 cups milk, divided
1 large egg
2 large egg yolks
ICING
2 cups dark chocolate ganache (Dark Chocolate Ganache)

Preparation

For the Pudding: Melt chocolate and butter in bowl over simmering water.
In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
Then whisk in eggs and yolks.
In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
Remove from heat and strain.
Thoroughly mix in melted chocolate.
Cover surface with plastic.
Cool for 1 hour then refrigerate.
For the Cake: Preheat oven to 350.
Spray and line with parchment 1 8-inch cake pan.
Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
Cream butter and sugar.
Add eggs one at a time until incorporated.
Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
Alternately beat in wet and dry ingredients.
Pour into cake pan.
Bake until tests done.
About 30-40 minutes.
Cool.
Make ganache.
Let sit until spreadable.
Turn cake out of pan.
Trim top to flatten (save scraps) and slice into 3 layers.
Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
Spread pudding between layers, frost with ganache and coat sides with crumbs.