Chocolate Blackout Cake

1 ¼ C sugar
¼ c cornstarch
½ t. salt
2 c half and half
1 c whole milk
6 oz. unsweetened bakers chocolate
Add cornstarch to ½ cup milk. Heat half and half on stove top and add sugar, salt, and remaining milk. Whisk in cornstarch mixture. Chop chocolate and add to the pan. Bring to a boil. Remove from heat and stir in vanilla. Pour into a bowl and chill for 4 hours.
1 ½ c flour
2 t baking powder
½ t baking soda
½ t salt
Whisk together and set aside.
Melt 8 T unsalted butter in a sauce pan and add ¾ c dutch processed cocoa powder. Cook for 1 min. Remove from heat and add 1 c. brewed coffee, 1 c, buttermilk, 1 c sugar, 1 c. light brown sugar, 2 eggs, and 1 t vanilla. Whisk flour mixture in. Bake in 8 inch rounds for 30-35 minutes at 325 degrees.
Let cakes cool. Slice the cakes length wise into 4 layers. Crumble one layer up into a bowl. Put a cup of the pudding between the remaining layers. Frost sides and top. Add crumbled up layer to top and sides. Enjoy!