BROOKLYN CHOCOLATE DECADENCE

2 cups cake flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups sour cream
Pudding Frosting (recipe follows)

Heat oven to 350 degrees F. Grease two 8-inch round cake pans and dust bottoms evenly with flour, shaking out excess flour.

To make cake, sift flour, cocoa (preferably Dutch process such as Droeste's), baking soda and salt together into medium bowl. Set aside.

In large bowl, cream butter (1 1/2 sticks at room temperature) and sugar with electric mixer at medium speed until light and fluffy, about 3 minutes. Reduce speed to low; add eggs and vanilla, blending thoroughly. Slowly add flour mixture, alternating with sour cream (at room temperature) and blending well after each addition. Do not overbeat. Divide batter equally between prepared cake pans and smooth with spatula.

Bake 35-40 minutes, until cake tester comes out clean. Cool cakes in pans on wire racks for 15 minutes, then unmold cakes onto racks to cool completely.

Meanwhile, prepare Pudding Frosting.

TO ASSEMBLE:
Cut each cake in half horizontally to make 4 equal layers. Reserve 1 layer for garnish. Place layer on cardboard cake circle or cake plate and cover with pudding. Add second layer; spread with another coating of pudding. Top with third layer of cake. Frost top and sides of cake evenly with pudding (Pudding Frosting will look somewhat droopy at this stage).

Crumble remaining piece of cake into crumbs (use food processor if desired). Generously sprinkle crumbs all over cake. Serve at cool room temperature.

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PUDDING FROSTING

4 oz. unsweetened chocolate
1 1/2 cups boiling water
1 1/2 cups sugar
4 Tbsp. unsalted butter
1/3 cup cornstarch
1 1/2 tsp. pure vanilla extract

In bowl over barely simmering water or in microwave oven at 50-percent power, melt chocolate (cut into small pieces) for 1-4 minutes, checking every 30 seconds. Whisk until smooth and set aside.

In saucepan, combine sugar and cornstarch; whisk to mix thoroughly. While whisking, pour boiling water over mixture. Bring to boil over medium heat, whisking constantly, 5-7 minutes. Boil 1 minute to thicken and remove pan from heat.

Immediately whisk in melted chocolate. Add butter (1/2 stick, cut into 4 pieces, at room temperature) and allow it to melt, then stir in vanilla. Pour pudding into bowl, cover top with piece of waxed paper, and allow to cool completely at room temperature.

Makes 8-10 servings
Source: The Neighborhood Bake Shop: Recipes and Reminiscences of America's Favorite Bakery Treats by Jill Van Cleave, Jill Van Cleave