I saw it made on America's test kitchen. I love the show because they are very precise with all their recipe testing. The smaller cupcake versions didn't look as good as a large cake but whatever. Also the cakes do not seem to rise very much, but they are light and fluffy. I didn't want to pay to get the recipe from Test kitchen website so searched around and found this one which is pretty close if not exactly what they showed..(make sure you have your pop-up blocker on before clicking on the site). http://www.recipezaar.com/Chocolate-Blackout-Cake-327729 a couple of notes on the recipe, when making the pudding (icing), it just says 2-3 minutes after starts boiling or whatever, believe me if you only do that you will have to redo it...you have to boil over medium until it comes together like thickened pudding, otherwise you will have runny icing and have to reboil it.... make sure you have a heatproof spatula or similar to run quickly along the bottom of the pan so that the pudding doesn't' start to burn...make sure it is always being stirred. The recipe doesn't call for the drizzle but I just melted some mercens light chocolate wafers and drizzled. Also I don't have 'dutch processed cocoa' I will look for some next time and see the difference I just didn't have any. Basically it's a chocolate cake with pudding icing and one layer broken into crumbs and pressed into the icing. It is pretty rich so you only need a small piece.
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