Chocolate Pudding Cake

Instructions

For the Pudding:

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. In a small bowl, whisk the egg yolks, whole milk, and heavy cream. Gradually whisk in the milk mixture to the dry ingredients in the saucepan until smooth.
2. Bring mixture to boil over medium-high heat, whisking constantly. Reduce speed to medium and cook until mixture is thick enough to coat a spoon, about 4 minutes whisking constantly.
3. Remove from heat and whisk in the melted chocolate, butter and extracts until butter is melted and mixture thickens. Strain pudding through a fine-mesh sieve into a large bowl.
4. Press plastic wrap directly onto the surface of the pudding and chill for at least 4 hours or overnight.

FOR THE CHOCOLATE CAKE:

1. Preheat oven to 350 degrees F. Grease and line two 8-inch cake pans with parchment paper. Grease the parchment.
2. Sift together all the dry ingredients into the bowl of an electric mixer.
3. In a medium bowl, combine all the wet ingredients using a whisk.
4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of the bowl. Mix for an additional minute on medium speed until well combined.
5. The batter will be thin. Divide the batter evenly into the prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean.
7. Cool cakes in pan on wire rack for 10 minutes before inverting onto the wire racks to cool completely. Meanwhile, you could start on the frosting.

FOR THE FROSTING:

1. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Beat in the cocoa powder until combined.
2. Add the powdered sugar, vanilla extract, salt and heavy cream and mix on low for 1 minute until combined.
3. Increase speed to medium-high and whip for 4-5 minutes until light and fluffy.

TO ASSEMBLE THE CAKE:

1. Level the cakes if needed. Onto a cake stand, place the first layer of cake. Using a large round tip, pipe a circle around the edge of the cake to create a dam using the frosting.
2. Evenly spread about 1/2 cup of the cooled pudding on top. Add the top layer of cake with the top of the cake down.
3. Crumb coat the cake with a thin layer of buttercream. Then spread the icing evenly and frost the cake. Decorate as desired with sprinkles.
4. The cake will store in an airtight container at room temperature for up to 3 days or refrigerated.