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Classic Chocolate Pudding Layer Cake

Classic Chocolate Pudding Layer Cake

Moist chocolate layer cake filled with homemade chocolate pudding and finished with chocolate buttercream
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 12

INGREDIENTS

Chocolate Cake Layers

  • 1 3/4 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp fine salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee or hot water.

Chocolate Pudding Filling

  • 2 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • pinch of salt.

Chocolate Buttercream

  • 1 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp fine salt
  • 2 tsp vanilla extract
  • 3 to 5 tbsp heavy cream or milk.

Optional Garnish

  • chocolate shavings
  • cocoa powder for dusting.

INSTRUCTIONS

Bake Cake Layers

  • Heat oven to 350 F and grease and line two 9 inch round cake pans
  • whisk flour sugar cocoa baking powder baking soda and salt
  • add eggs buttermilk oil and vanilla and mix until smooth
  • slowly mix in hot coffee until batter is thin and well combined
  • divide into pans and bake until a toothpick comes out clean 28 to 33 minutes
  • cool in pans 10 minutes then turn out and cool completely.

Make Pudding Filling

  • Whisk sugar cocoa cornstarch and salt in a saucepan then whisk in milk until smooth
  • cook over medium heat whisking constantly until thickened and bubbling
  • whisk egg yolks in a bowl then temper with a ladle of hot pudding and whisk back into the pot
  • cook 1 minute while whisking then remove from heat and stir in butter and vanilla
  • press plastic wrap directly on the surface and chill until cold and spreadable 1 to 2 hours.

Make Buttercream

  • Beat butter until creamy
  • add powdered sugar cocoa and salt and beat on low then medium until fluffy
  • beat in vanilla
  • add cream 1 tbsp at a time until smooth and spreadable.

Assemble Cake

  • Level cake layers if needed
  • spread a ring of buttercream around the edge of the bottom layer to form a dam
  • spread chilled pudding evenly inside the dam
  • top with second layer and chill 20 minutes to set
  • frost the top and sides with remaining buttercream and garnish if desired
  • chill 30 minutes for clean slices then serve.

Notes

1. Use hot coffee for deeper chocolate flavor; Substitute 1 cup milk mixed with 1 tbsp vinegar for buttermilk; For a shortcut use 2 boxes instant chocolate pudding prepared with 3 cups milk and chilled until thick; Keep pudding cold during assembly to prevent sliding; Store covered in the refrigerator up to 4 days and bring to cool room temperature before serving

Nutrition

Calories: 520kcal | Carbohydrates: 74g | Protein: 6g | Fat: 24g