Chocolate Pudding Cake Recipe

This decadent Chocolate Pudding Cake combines layers of rich, moist chocolate cake with a creamy, indulgent pudding filling and smooth chocolate frosting. With its perfect balance of textures—from the soft cake to the luscious pudding filling and velvety frosting—this dessert is sure to impress and satisfy any chocolate lover!

Why You’ll Love This Recipe

This cake is the ultimate treat for chocolate enthusiasts. The combination of moist, flavorful chocolate cake and creamy pudding filling gives it a delicious depth of flavor. The glossy chocolate frosting and crumbled cake on top add an irresistible texture, making this cake a true indulgence. It’s perfect for birthdays, special occasions, or any time you want to treat yourself to something special.

Ingredients

For the Cake:

• 1 1⁄2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cubed
• 3/4 cup Dutch-processed cocoa
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup buttermilk
• 1 cup strong brewed coffee
• 1 teaspoon vanilla extract
• 2 large eggs

For the Pudding Filling:

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract

For the Frosting:

• 8 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter, cubed
• 1/3 cup hot water
• 2 teaspoons light corn syrup
• 2 teaspoons vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Making the Cake:

1. Preheat the Oven: Preheat your oven to 325°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
3. Prepare the Cake Batter: In a large saucepan, melt the butter over medium heat. Stir in the cocoa powder and blend until smooth. Add the granulated and brown sugars and stir until well combined. Remove the pan from heat and stir in the buttermilk, coffee, and vanilla extract. Whisk in the eggs, one at a time, until well blended.
4. Combine Wet and Dry Ingredients: Stir in the flour mixture until just combined. Pour the batter evenly into the prepared cake pans.
5. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Making the Pudding Filling:

6. Cook the Pudding: In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat, then stir in the chopped chocolate and vanilla extract until smooth.
7. Chill the Pudding: Cover the pudding and refrigerate until cold.

Making the Frosting:

8. Prepare the Frosting: Melt the chocolate and butter in a double boiler, stirring until smooth. Remove from heat and whisk in the hot water, corn syrup, and vanilla extract. Refrigerate for 25-30 minutes, or until the frosting becomes spreadable.

Assembling the Cake:

9. Slice the Cake: Once the cakes have cooled, carefully slice each cake in half horizontally to create four layers. Set one layer aside to crumble for the topping.
10. Layer the Cake: Place the first layer on a serving plate and spread half of the chilled pudding filling over the top. Add the second layer of cake and spread the remaining pudding filling on top. Top with the third layer of cake.
11. Frost the Cake: Spread the cooled chocolate frosting evenly over the top and sides of the cake. Crumble the reserved layer of cake and press the crumbs onto the top and sides of the frosted cake.
12. Refrigerate and Serve: Refrigerate the assembled cake until ready to serve. Enjoy!

Servings and Timing

• Servings: 8-10
• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 2-3 hours (including chilling and cooling time)

Variations

• Add Fruit: Layer in some fresh raspberries or strawberries between the cake layers for a fruity twist.
• Make It Lighter: Use low-fat milk or a sugar substitute for a lighter version of the pudding filling and frosting.
• Nuts or Sprinkles: For added texture, sprinkle chopped nuts or chocolate chips on top of the cake, or use them as a garnish.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: This cake is best served chilled, but you can warm individual slices in the microwave for 10-15 seconds if you prefer it slightly warm.

FAQs

1. Can I use a different type of chocolate for the frosting?

Yes, you can use milk chocolate or white chocolate for a sweeter or different flavor profile, but the texture may vary.

2. Can I make this cake ahead of time?

Yes, you can make the cake, pudding, and frosting ahead of time and assemble it the day you plan to serve it. Just store the cake and components separately and refrigerate until ready to assemble.

3. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it.

4. Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for the regular flour. Be sure to check the other ingredients for gluten-free options.

5. Can I freeze this cake?

Yes, you can freeze the cake layers (before frosting) for up to 2-3 months. Wrap each layer tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator before assembling and frosting.

Conclusion

This Chocolate Pudding Cake is the ultimate dessert for chocolate lovers. With layers of rich chocolate cake, creamy pudding filling, and glossy chocolate frosting, it’s an indulgent treat that’s perfect for any occasion. Whether it’s for a birthday, a special celebration, or just because, this cake will satisfy your sweet tooth and leave everyone wanting more!

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