Blackout Cake recipe

For the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

Chocolate Pudding Filling:

1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
2. Gradually whisk in the almond milk until smooth and well combined.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Reduce heat and simmer for an additional 2-3 minutes, stirring continuously.
5. Remove from heat and stir in vanilla extract. Let the pudding cool to room temperature.

For the Chocolate Ganache:

1. In a heatproof bowl, combine dark chocolate chips and coconut milk. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.

1. Place one chocolate cake layer on a serving plate. Spread a layer of the chocolate pudding filling over the top. Place the second cake layer on top.
2. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
3. Once set, slice the cake and serve.

Nutrition Facts (Per Serving – Makes about 12 servings):