Description
A rich, multi-layered chocolate cake filled with creamy pudding and topped with a unique crumb topping, embodying Brooklyn’s culinary heritage.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 2 cups chocolate pudding (prepared)
- 2 cups chocolate frosting (prepared)
- 1 cup crumbled chocolate cake (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Stir in the hot water until well combined.
- Pour the batter 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 chocolate pudding between the cakes and spread chocolate frosting on top.
- Sprinkle crumbled chocolate cake over the frosting.
Notes
For best results, let the cake chill in the fridge for a few hours before serving to enhance the flavors.