Blackout Cake with Chocolate Crunch

Ingredients

• 1 stick unsalted butter, at room temperature, plus more for the pans
• 2 1/2 cups all-purpose flour, plus more for the pans
• 4 ounces semisweet chocolate, chopped
• 1 1/2 cups whole milk
• 1/2 cup unsweetened cocoa powder (not Dutch-process)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/2 cups packed dark brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs
• For the frosting:
• 24 ounces semisweet chocolate, roughly chopped
• 1/3 cup light corn syrup
• 2 1/2 sticks (20 tablespoons) unsalted butter, cut into pieces, at room temperature
• 2 1/2 cups confectioners' sugar

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