Description
A decadent multi-layered chocolate cake featuring layers of dark chocolate cake, chocolate pudding, and a chocolate crumb coating, originally made famous by Ebinger’s Bakery in Brooklyn.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups chocolate pudding (for filling)
- 1 cup chocolate crumbs (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until combined.
- Carefully stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, layer the cakes with chocolate pudding in between.
- Coat the top and sides of the cake with chocolate crumbs.
Notes
For best results, allow the cake to chill in the refrigerator for a few hours before serving to enhance the flavors.