Ingredients
250g granulated sugar
32g cornstarch
1/2 tsp salt
480ml half-and-half
240ml whole milk
170g unsweetened chocolate (finely chopped)
2 tsp pure vanilla extract
113g unsalted butter
180g all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
150g buttermilk
60g semisweet chocolate chips
240g chocolate cake crumbs (store-bought or homemade)
Instructions
Preheat oven to 350°F (175°C)
Line a 9×13 inch baking pan with parchment paper
In a large bowl, whisk flour, baking powder, baking soda, and salt
In a separate bowl, cream melted butter until smooth
Add sugars and mix until combined
Gradually add dry ingredients to butter mixture
Alternate adding buttermilk, stirring to form a smooth batter
Fold in chocolate chips
Spread half the batter into prepared pan
Bake for 18-22 minutes until firm
While cake layers cool, prepare pudding by heating half-and-half, milk, sugar, cornstarch, salt, and vanilla in a saucepan
Once pudding thickens, remove from heat and stir in chopped chocolate until smooth and glossy
Assemble cake by spreading pudding between layers and coating the sides of the cake
Dust with cake crumbs for the outer coating
Notes
Use high-quality chocolate (70% cacao recommended)
Adjust pudding thickness by adding a splash of milk if too thick
Store in refrigerator for up to 3 days
Optional: Use dark cocoa powder for enhanced depth of flavor
- Prep Time: 30
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 620
- Sugar: 45g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg