Description
Moist chocolate cake layers with rich chocolate pudding filling and chocolate crumb topping. Optional chocolate ganache.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-process preferred)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 ounces bittersweet chocolate, melted and cooled
- 3 cups whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder (Dutch-process preferred)
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder (Dutch-process preferred)
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
- ¼ teaspoon salt
- 8 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Use parchment paper rounds in the bottom of the pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Slowly pour in the boiling water while mixing on low speed. Add the cooled melted chocolate and mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk until smooth. Then, whisk in the egg yolks.
- Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens (5-7 minutes).
- Remove the saucepan from the heat and stir in the chopped chocolate and butter until melted and smooth.
- Stir in the vanilla extract.
- Pour the pudding into a bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface of the pudding), and refrigerate for at least 2 hours, or until completely chilled.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Chill the crumb mixture in the refrigerator for at least 30 minutes before using.
- If necessary, level the tops of the cake layers using a serrated knife.
- Place one cake layer on a serving plate or cake stand.
- Spread half of the chilled chocolate pudding evenly over the first cake layer.
- Top with the second cake layer.
- Spread the remaining chocolate pudding evenly over the top of the second cake layer.
- Generously sprinkle the chocolate crumb topping over the pudding.
- Refrigerate the cake for at least 1 hour before serving.
- Place the heavy cream in a saucepan and heat over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chopped chocolate in a heatproof bowl.
- Let the mixture sit for 1 minute to allow the heat to melt the chocolate.
- Whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Let the ganache cool slightly before pouring or spreading it over the cake.
Notes
- Use Dutch-process cocoa powder for a richer flavor.
- Don’t overbake the cake.
- Chill the pudding and crumb topping.
- Allow the cake to chill completely before serving.
- Add coffee for a mocha flavor.
- Experiment with different chocolate types.
- Sprinkle chopped nuts over the crumb topping.
- Prep Time: 45 minutes
- Cook Time: 35 minutes