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1
First make the frosting as this requires several hours to cool.
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2
Blend the cornstarch with about one-third of the milk until smooth.
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3
Bring the remaining milk to a boil in a small nonstick saucepan with the sugar, corn syrup and cocoa, whisking until smooth.
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4
Add the cornstarch solution and bring to a boil, stirring constantly until you have a rich, thick custard.
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5
Remove from the heat and add the vanilla and butter, stirring until it melts.
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6
In a perfect world it should be silky smooth; if it seems lumpy, simply process it briefly in a food processor.
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7
Pour into a large bowl, cover the surface with plastic wrap, and set aside to cool.
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8
Give it a stir before using.
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9
Preheat the oven to 325F convection oven/375F conventional oven, and butter two 8-inch nonstick cake pans with removable bases, at least 2 inches deep.
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10
Cream the butter and sugar together in a food processor, then incorporate the eggs one at a time.
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11
Add the vanilla, scraping down the sides of the bowl as necessary.
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12
Sift together the dry ingredients, and add them half at a time to the creamed mixture.
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13
Finally add the milk with the motor running.
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14
Divide the mixture between the cake pans and smooth the surface of each.
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15
Bake for 3040 minutes until a skewer inserted into the center comes out clean.
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16
Run a knife around the sides of each cake and leave to cool.
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17
When the cakes are cold, remove the sides and slit each one in half using a bread knife.
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18
To make the blackout, process one of the top halves to crumbs in a food processorif possible, choose the one that has risen unevenly.
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19
To assemble the cake, spread one of the bases on the pan base with one quarter of the frosting, taking it almost to the rim.
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20
Sandwich with the second cake base and spread another quarter of the remaining frosting over the surface.
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21
Top with the remaining layer of cake and use the remaining frosting to coat the top and sides.
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22
To finish, liberally coat the whole thing with the cake crumbs.
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23
Chill the cake for a couple of hours and then cover with plastic wrap.
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24
Remove from the fridge 1530 minutes before eating.
