Blackout Chocolate Cake | Recipe Cart

Ingredients

• Unsalted butter, room temperature (for pans)
• ¾ cup Dutch-processed cocoa powder, plus more for pans
• 1½ cups all-purpose flour
• 1½ teaspoons baking soda
• ¾ teaspoon baking powder
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1½ cups (packed) dark brown sugar
• ¾ cup sour cream, room temperature
• 5 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• ¾ teaspoon kosher salt
• ⅓ cup Dutch-processed cocoa powder
• 5 tablespoons cornstarch
• 1¼ cups heavy cream
• 4 large egg yolks, beaten to blend
• 1¼ cups whole milk
• ⅔ cup (packed) dark brown sugar
• ¼ teaspoon kosher salt
• 4 ounces milk chocolate, chopped
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 3 tablespoons golden syrup (such as Lyle’s Golden Syrup)
• ⅛ teaspoon kosher salt
• 12 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter, room temperature