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Categories:
cornstarch sugar salt milk light cream chocolate vanilla flour baking soda baking powder salt butter cocoa buttermilk coffee brown sugar sugar eggs vanilla
Viewed: 69 - Published at: 4 years agoIngredients
- 1/4 cup cornstarch
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 1 cup milk, whole
- 2 cups light cream (half&half)
- 6 ounces chocolate unsweetened chopped
- 2 teaspoons vanilla extract
- 1 1/2 cups flour, all-purpose
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, unsalted
- 3/4 cup dutch processed cocoa
- 1 cup buttermilk
- 1 cup coffee
- 1 cup brown sugar packed, light
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Method
- MAKE THE FILLING
- At least 4 hours before or preferably the day before make the pudding-like filling/frosting.
- In a large pot, whisk together the cornstarch, sugar and salt and place over medium heat.
- Stir in the milk and cream.
- As the mixture heats up, add the chopped unsweetened chocolate and whisk or stir continuously until it begins to bubble and thicken.
- If the milk is cold this will take about 10 minutes depending on your stovetop.
- Remove from the heat, stir in the vanilla extract and scrap into a bowl using a rubber spatula.
- Place waxed paper over the pudding, touching the pudding to prevent forming a skin.
- Place into the refrigerator, at least 4 hours until very thick and cold.
- It's best to make it the day before.
- MAKE THE CAKE
- Preheat the oven to 325F (160C).
- Grease and flour two 8 inch round cake pans.
- In a large bowl sift together (or whisk) the dry ingredients: flour, baking soda, baking powder and salt.
- Melt the butter in a medium-sized pot over medium heat.
- Add the cocoa powder (dutch-processed) and stir, cooking for one minute.
- Remove from the heat and stir (or whisk) in the buttermilk, coffee, brown sugar and sugar.
- Whisk in the vanilla and eggs, then slowly stir in the flour until combined.
- Pour equal amounts in each of the two cake pans (that have been greased and floured).
- Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
- Cool on wire rack for 10 to 15 minutes then turn out onto a wire rack.
- Allow to cool for at least 1 hour.
- ASSEMBLING
- Using a long serrated knife, cut each cake in half horizontally (cut a bit, turn, cut, turn, until all the way through).
- Crumble one of the cake halves (the one that doesn't look as nice or is uneven) and crumble into medium sized crumbs, set aside.
- Position one layer on a cardboard round or cake stand.
- Use one cup of the filling mixture and spread over the cake layer.
- Top with another cake layer and fill with another cup of filling.
- Use the remaining filling and spread with an offset spatula over the top and sides of all layers.
- Sprinkle the cake crumbs over the top and sides, pressing lightly to ensure they stay in place.
- Can be refrigerated for up to 2 days.
