Spray 3 8-inch cake pans with baking spray with flour. In a medium saucepan, melt butter over medium heat. Whisk in cocoa, and cook until fragrant, about 1 minute. Remove from heat, and whisk in brown sugar, coffee, and buttermilk until sugar is dissolved.
Whisk in eggs and vanilla. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mixture to cocoa mixture, whisking just until combined. Divide batter among pans. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes.
Let cool completely in pans. Place 1 cake layer on a serving platter. Whisk Chocolate Pudding until smooth; spread half of pudding onto cake layer. Top with second cake layer, and spread remaining pudding on top. Place remaining cake layer on top of pudding. To make a truly epic chocolate cream cheese frosting, you need to make sure all the ingredients are at room temperature. Winter Solstice Cake. Chocolate Chip Cookie Cake. Super Fudgy Mocha Layer Cake. The Blackout Cake to end all other chocolate cakes.
AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting. Your email address will not be published. Any idea what I might be doing wrong?? Hi Jess! Hoping this helps and next time it works out perfectly for you! My husband has talked about a chocolate on chocolate cake Costco had when he was younger and how the memory of it stayed with him. To have his birthday extra memorable I thought to attempt a Chocolate Cake that would hopefully bring back those memories.
After dozens of recipe searching, I chose this one. But before you begin to to do anything in this step you absolutely MUST coon the milk and sugar slightly to the condensed state, then add in your chocolates, vanilla, butter, and other ingredients. You will see that the mixture is quite thickened. The Ebinger recipe does not use cornstarch. You melt down your chocolate in a double boiler until just melted then bring it to room temp, add your butter to a stand mixer, then you add in more Dutch cocoa powder, sugar, vanilla, then CREAM CHEESE, then pour in your melted chocolate and fully incorporate.
You should immediately have a thicker chocolate pudding for filling that will still self source and a delicious chocolate icing. As far as the cake crumbs—you will need to make a chocolate cake syrup to put them before applying them to the cake. The cake syrup also goes on every layer before toppings. I would appreciate a link to that YouTube recipe you promised. I had the same problem, but expected that when I started out.
See More Comments. Skip to content. Facebook Tweet Pin Yummly. Yield: 12 People. Prep Time 1 hour 40 minutes. Cook Time 1 hour. Total Time 2 hours 40 minutes. Equipment Electric Mixer. Butter and lightly flour two 8-inch round cake pans. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts, about three minutes.
Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for one minute.
Remove and set aside to cool until tepid. In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. It starts with the step to put the cocoa powder and cornstarch in the pot first, which means you will likely have these dry ingredients packed in the corners of the pot unless your whisk has a pointed tip, like Ricks. Many whisks aren't shaped this way and you need to use another utensil such as a rubber spatula to scrape away these ingredients so they don't remain in the corners.
Putting the cream and milk in first followed by the rest of the ingredients solves this problem. But aside from this minor point, the real problem with the pudding are in the 2 sentences, "Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low.
There is also no chance that you can strain this mix. My first batch started to go in this direction so I set it aside and made a 2nd batch after going through the comments further.
The video of Rick making the pudding shows that he never actually brings the pudding to a boil because it thickens well before this point, and the min. The timing of these final steps will vary depending on the level of heat you're using. To end up with the desired result, the heat should be turned off at F while you continue to whisk so it stays smooth and than add the chocolate and vanilla. Also, if you whisk continuously while it's heating up to F, the pudding will be nice and smooth with no clumps and there's no need to strain it.
Due to the pudding instruction problems, I give it 3 stars. Corrected, it's easily worth 5 stars and is probably the best chocolate cake I've ever had.
I hope this helps others. I will certainly be making this cake again and will also try altering the order of steps to speed the process, similar to how the person from Long Island described.
And while my first batch of pudding wasn't used for the cake, it didn't separate too badly and even though it was very thick, with a bit of whisking after it sat in the fridge, it tasted good!
Good cake and fun project; got compliments for its decadence, particularly the frosting. As far as changes: replaced hot water with hot coffee, and didn't have milk chocolate so threw in a handful of semi-sweet chocolate chips in the pudding. Like another reviewer below, the pudding was weird for me. I was stirring the entire time but still got very thick and unable to strain.
Texture was still mostly fine but went ahead for an overnight chill, where it solidified with a layer of milkfat. Warmed it up to be spreadable and no one noticed in the cake. Overall, I think this is a fun cake in the project realm, and definitely manageable if you split it up. However, for making a chocolate cake for the sake of it, I would not pick this one.
I prefer Tasty's ultimate chocolate cake for a deep, dark chocolate taste and Sally's Baking Addiction for a lighter, milk chocolate taste. However, might save the cake and frosting recipes from this one to experiment with other combinations.
Solid cake: moist and chocolatey. Baked this at high altitude ft with no changes except adding a tsp. The crumb wasn't as tender as I would've preferred, but it is sturdy. I'll be keeping the magic frosting recipe-- good chocolate flavor with a tang! But the pudding recipe went haywire on me I used semisweet chocolate and my pudding got very clumpy It became the texture of mashed silken tofu and a layer of oil separated out from the pudding gross.
I could not strain it either; regardless it has a delicious brownie batter taste and despite the weird texture issues, no one noticed when eating the cake. This was a fun baking project and the resulting cake is really wonderful. Give yourself a good 4 hours from start to finish when planning to make this cake, or consider making the 3 components on different days I did it all in one afternoon.
The cake is moist and tasty.
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