Twice-Baked Triple Layer Chocolate Cake with a Chocolate Pudding Frosting
Updated: Aug 14, 2020
Feeds 7-10 people
Well, i've been working on this one for over a week now and it was absolutely worth it. I originally asked over on my Instagram what you guys wanted to see - chocolate pudding cheesecake or twice baked chocolate cake. You voted for the chocolate cake but it was close; luckily, after a few trials and failures, I found the perfect solution. I made a twice baked chocolate cake WITH a chocolate pudding cream... So it's the best of both worlds!
The first layer is a moist devils food cake, the second layer is an under-baked chocolate sponge, and the last layer is a chocolate pudding cream. I topped it with a hard chocolate drizzle 'shell'. I know I KNOW. It's stupid in it's richness. I love it so much and I hope you guys will too.
DIG IN CHOCOLATE LOVERS!
PRO TIPS
Properly baking the cake depends on what size cake tin you are using. I used a 7cmx7cm square tin. If you do have a larger tin then you will need slightly less bake time, and if it's smaller, you will need a longer bake time.
The chocolate drizzle isn't necessary but it makes it so much more fun to present!
If you're worried about the under-baked layer, (because you're pregnant or someone has a sensitive digestive system or whatever the case) skip the layer altogether, it will still be a stunningly delicious cake
Store the cake in the fridge - there is cream and milk in the frosting, you don't want that going off.
Make the chocolate pudding the night before if possible so that it can set properly
Recipe
Ingredients
Chocolate Pudding Frosting
1 cup of cream
1 cup of milk
6 tablespoons of sugar
2 tablespoons of cornstarch
2 large egg yolks
85 grams of semi-sweet or 72% dark chocolate, roughly chopped
1/2 teaspoon of vanilla
1/4 teaspoon of espresso powder
Layer 1
1 cup of plain flour
1/2 cup of cocoa powder
3/4 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 large egg
1/4 cup of rice bran oil (or any vegetable oil)
1/2 cup of milk
1 teaspoon of vanilla
1/2 cup of boiling water
Layer 2
2 eggs
1/8 teaspoon of salt
6 tablespoons of sugar
6 tablespoons of plain flour
2 tablespoons of cocoa powder
3/4 teaspoon of baking powder
1 tablespoon of melted butter
Chocolate drizzle
60 grams of 72% chocolate, chopped
2 tablespoons of coconut oil
Method
Chocolate Pudding Frosting
Whisk 1/2 cup of the cream with 3/4 cup of milk, all of the sugar, and espresso powder. Pour it into a pot and place it over a medium heat. Continually stir until the mixture starts to simmer then remove from the heat.
In a large bowl, whisk the egg yolks until they become slightly lighter in colour.
In a small mug or bowl whisk together the cornstarch and the last 1/4 cup of milk.
Pour the cornstarch and milk mixture into the egg yolks and whisk to combine.
Slowly pour the hot milk mixture into the egg yolk mixture - whisk vigorously so as not to cook the eggs.
Pour the mixture back into the pot and place over a medium-high heat. Continually whisk until the mixture starts to thicken. Keep on the heat for 1 minute and then remove the pot from the stove.
Stir in the chocolate and vanilla until fully incorporated.
Pour the mixture into a heat-proof bowl, place a piece of plastic wrap over the top, making sure to press it gently on the pudding so the mixture doesn't form a skin.
Place in the fridge for a minimum 3 hours, but preferably overnight.
When the cake is ready to serve, whip the rest of the cream and fold it into the set chocolate pudding.
Layer 1
Preheat your oven to 180℃.
Mix together all of the dry ingredients with a whisk.
Pour in the egg, oil, milk, and vanilla. Mix to combine.
Pour in the hot water. Mix to combine.
Pour the mixture into a 7cmx7cm lined baking tin.
Bake the cake for 25 minutes.
Whilst the cake is baking start making the second layer.
Layer 2
Turn the oven down to 170℃.
Using an electric whisk, whisk together the eggs and salt for 1 minute. Slowly pour in the sugar and whisk for a further 15 minutes or until the mixture comes out like a ribbon.
Sift the dry ingredients together.
Fold the dry ingredients gently into the egg mixture.
Fold the melted butter into the mixture.
Pour the mixture over the top of the first layer and bake for a further 8-10 minutes.
Leave the cake to cool and set for 3-4 hours before adding the frosting.
Top the cake with the frosting once cooled and ready to serve.
Chocolate drizzle
Melt the chocolate down in the microwave for 30 seconds.
Mix in the coconut oil.
Drizzle the mix over the top of the cake.
Make sure to store the cake in the fridge!
ENJOY!!!
Stay Salty,
Romy xx