Brooklyn-Style Chocolate Fudge Blackout Cake

Method

1. Prepare the filling the day before. In a blender or food processor, pulse the chocolate chips, salt, sugar, and espresso powder until finely ground.
2. Add the egg and pulse just until combined; the mixture may clump together.
3. Heat the cream in a microwave-safe bowl or in a saucepan over medium-high heat until it's just short of a full boil (about 205°F), with vigorous bubbles around the edges and larger bubbles across the surface. With the blender or processor running, slowly pour in the hot cream. Scrape down the sides, then add the vanilla or liqueur and pulse to blend.
4. Pour the pudding into a shallow bowl and refrigerate until chilled and thickened, at least 2 hours or overnight.
5. Preheat the oven to 350°F. Lightly grease two 8" x 2" round cake pans. Optionally, line the bottoms with parchment circles and grease the parchment for easy release.
6. In a large bowl, whisk together the sugar, flour, bread enhancer (or cornstarch), cocoa, baking powder, baking soda, salt, and espresso powder.
7. Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bowl. Stir in the water (the batter will be thin).
8. Divide the batter evenly between the prepared pans. Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
9. Make the icing: In a microwave-safe bowl or saucepan, heat the cream and chocolate together until the cream is steaming with small bubbles around the edge. Remove from heat and stir until smooth and fully melted. Refrigerate for 30 minutes, then beat briefly until thickened and spreadable.
10. Assemble the cake: Cut the domed tops off both cake layers and reserve for the crumb coating. Place one layer on a serving plate (place parchment strips under the edges to catch drips). Spread the filling evenly over the top.
11. Place the second layer on top. Spread the icing over the top and sides of the cake.
12. Crumble the reserved cake tops and gently press the crumbs onto the top and sides of the iced cake. Serve immediately or within a few hours; refrigerate for longer storage. Best enjoyed the same day or within 24 hours. Freeze well-wrapped for longer storage.