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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Be sure to give the pudding adn the cake enough time to cool or uo'll end up with tunny pudding and gummy cake!! Ingredients:
1 1/4 cups sugar |
1/4 cup cornstarch |
1/2 teaspoon table salt |
2 cups half-and-half |
1 cup whole milk |
6 ounces unsweetened chocolate, chopped |
2 teaspoons vanilla extract |
8 tablespoons unsalted butter, plus extra for greasing pans |
1 1/2 cups all-purpose flour, plus for dusting pans |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon table salt |
3/4 cup dutch-processed cocoa powder |
1 cup strong black coffee |
1 cup buttermilk |
1 cup light brown sugar, packed |
1 cup granulated sugar |
2 large eggs |
1 teaspoon vanilla |
Directions:
1. FOR THE PUDDING:.
2. Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2-4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
3. FOR THE CAKE LAYERS:.
4. Adjust oven rack to middle position and heat oven to 325°F Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
5. Melt butter in large saucepan over medium hat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars, until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
6. Divide batter evenly between pans and baker until toothpick inserted n center comes out clean, 30-35 minutes. Cool layer in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
7. TO ASSEMBLE CAKE:.
8. Cut each in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days).
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