Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 3 cups chocolate pudding (homemade or store-bought)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is well combined. It will be thin, but that’s perfect.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
- While the cakes cool, prepare the frosting by beating the butter until creamy, then gradually adding powdered sugar, milk, and vanilla extract until smooth.
- Once the cakes are cool, cut each layer in half horizontally to create four layers.
- Spread a generous layer of chocolate pudding between each cake layer, stacking them as you go.
- Frost the outside of the cake with the prepared frosting. For a more authentic touch, crumble some of the cake scraps and press them gently onto the frosted cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International