Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup hot brewed coffee
For the Chocolate Pudding Filling:
- 2 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ tsp salt
- 4 oz semisweet chocolate, finely chopped
- 1 tsp pure vanilla extract
For the Chocolate Frosting:
- 8 oz semisweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp light corn syrup
- 1 tsp pure vanilla extract
Instructions
1. Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in hot coffee until the batter is smooth (it will be thin).
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then remove and let cool completely on wire racks.
2. Make the Chocolate Pudding Filling:
- In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt until smooth.
- Place over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Remove from heat and stir in chopped semisweet chocolate and vanilla extract until smooth.
- Transfer to a bowl, cover with plastic wrap (directly on the surface), and refrigerate until completely chilled.
3. Prepare the Chocolate Frosting:
- Place chopped chocolate in a heatproof bowl.
- In a small saucepan, heat heavy cream and corn syrup over medium heat until it begins to simmer.
- Pour hot cream mixture over the chopped chocolate and let sit for 2-3 minutes.
- Stir until smooth, then add vanilla extract.
- Let cool, stirring occasionally, until it reaches a spreadable consistency.
4. Assemble the Cake:
- Use a serrated knife to level the cake tops if needed.
- Cut each cake horizontally into two even layers, making four layers total.
- Reserve one layer to crumble for the cake coating.
- Place one cake layer on a serving plate and spread ⅓ of the chilled pudding over the top.
- Repeat with two more layers, spreading pudding between each.
- Place the final cake layer on top.
- Frost the top and sides of the cake with chocolate frosting.
- Crumble the reserved cake layer into fine crumbs and press onto the frosted cake.
5. Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour before slicing.
- Slice and enjoy this rich, chocolatey masterpiece!
Notes
- Best Chocolate: Use Dutch-process cocoa and high-quality chocolate for the richest flavor.
- No Coffee? Replace hot coffee with hot water (coffee enhances chocolate flavor but doesn’t add coffee taste).
- Make Ahead: The pudding can be made a day in advance and stored in the fridge.
- Crumb Coating Tip: Pulse the reserved cake layer in a food processor for fine, even crumbs.
- Storage:
- Refrigerate for up to 5 days.
- Freeze slices for up to 2 months (thaw in fridge before serving).
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
