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Dark Chocolate Pudding Cake

Prep Time:

1 hour

Bake Time:

30 minutes

Total Time:

2 hours

Yields:

10-12 servings

Level:

Intermediate

Ingredients

For the cake:

  • 2 cups cake flour

  • ¾ cup cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons espresso powder

  • 1 cup granulated sugar

  • ½ cup vegetable oil

  • 1 cup whole milk

  • 1 teaspoon vanilla extract

  • 3 large eggs


For the filling:

  • 1 box (3.9 ounces) instant chocolate pudding

  • 2 cups whole milk


For the decorating:

  • 1 cup heavy whipping cream

  • ¼ cup premade chocolate frosting

  • 1 cup melting chocolate, white or dark

Tools Needed

Cake Pans

Electric Hand Mixer

Cake Stand


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Bake with Me

Preparation

  1. Preheat oven to 350℉. Line two 9-inch round cake pans with parchment paper and set aside.

  2. Make the cake: In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and sugar. Whisk until well-combined.

  3. Add oil, milk, vanilla, and eggs. Whisk until smooth and no clumps remain.

  4. Divide the batter between the two cake pans and evenly spread the batter with a spatula, if needed.

  5. Bake the cake in the oven for 25-35 minutes, or until a cake tester inserted into the center comes out clean.

  6. Allow the cakes to cool in the pan for 5 minutes, then remove and cool completely on a wire rack. Use a serrated knife to trim the top to create a flat even cake layer. Pro Tip: save the cake scraps to make cake pops!

  7. Make filling: In a medium bowl, combine the pudding mix and milk. Whisk well until just starting to thicken. Set aside.

  8. Make the decorations: Pour heaving whipping cream into a medium bowl. Use an electric hand mixer on medium-high speed to whip until stiff peaks form. Add chocolate frosting and whip until combined. Set aside.

  9. Melt the chocolate in a microwave safe bowl. Transfer the melted chocolate to a piping bag fitted with a small round tip.

  10. Pipe the melted chocolate onto a baking tray lined with parchment paper. Use stencils to create designs or shapes, as desired. Place the chocolate in the refrigerator for 10 minutes, or until set.

  11. Place one cake onto a plate or cake stand. Spoon 1 cup of pudding over the top and cover with the second cake. Spread the chocolate whipped cream frosting over the cake, and use a silicone spatula to smooth it out. 

  12. Remove chocolate designs from the parchment paper and gently press them into the frosting to decorate. Slice and enjoy!

Tags

Cake, Dessert, Halloween

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