Chocolate Heaven!!

This cake defines chocolate!!  Moist and decadent with a smooth and creamy filling- truly delightful!!!

Crumbling a layer of the cake and using it is a topping is really neat and adds and extra dimension to the cake.

I suggest making the cake and filling the night before.  Let them sit overnight and put the cake together the next day.  This ensures the cake will crumble nicely and the pudding will be set and thick.

Enjoy!!
  

Pudding Filling

1 1/4 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half and half
1 cup whole milk
6 ounces bittersweet chocolate, chopped
2 teaspoons vanilla

Cake

1 stick unsalted butter
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup double dark dutch process cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla


In a medium saucepan whisk together sugar, cornstarch, salt, half and half and whole milk.  Place over medium heat, add in chopped chocolate.  Whisk constantly until chocolate melts and starts to bubble, about 5 minutes (pudding will begin to thicken).  Remove from heat and stir in vanilla.  Pour into metal bowl.  Place plastic wrap directly onto pudding surface.  Refrigerate overnight or at least 5 hours.

Grease and flour two eight inch cake pans.  Pre-heat oven to 325 degrees.  

In large bowl combine flour, baking soda, baking powder and salt.  Set aside.

In a medium saucepan over medium heat melt stick of butter.  Mix in cocoa and stir until combined and fragrant about 1-2 minutes.

Remove from heat.  Stir in coffee, buttermilk, brown sugar and sugar.  Stir until sugars have dissolved.  Whisk in eggs and vanilla.

Slowly stir cocoa mixture into flour mixture.  The batter will be thin.  Divide evenly among the two cake pans.  Bake for 30-35 minutes.

Let cake cool in pan until able to handle.  Remove cake and place on cooking racks for at least one hour, overnight is preferred.

To assemble cake cut each layer in half horizontally, you will have four layers.  Take one layer and crumble it into small crumbs.  Set aside.

Begin with first layer and cover with about 3/4 cup of the pudding.  Continue with second and third layers.  When done layering "frost" entire bake with remaining pudding.  After coating with pudding sprinkle entire cake with crumbs.

*I like to go heavy on the crumbs on the top of the cake and lighter on the sides so some of the pudding can peak through!*

This cake is best if kept in the fridge and removed about 30 minutes before serving!