Description
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!
Ingredients
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
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
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
Instructions
- Preheat the Oven: Preheat your oven to 325°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
- 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.
- Combine Wet and Dry Ingredients: Stir in the flour mixture until just combined. Pour the batter evenly into the prepared cake pans.
- 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.
- 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.
- Chill the Pudding: Cover the pudding and refrigerate until cold.
- 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.
- 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.
- 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.
- 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.
- Refrigerate and Serve: Refrigerate the assembled cake until ready to serve. Enjoy!
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 540 kcal
- Sugar: 56 g
- Sodium: 250 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 95 mg
