Double Chocolate Pudding Coffee Cake
This delicious, sinfully moist and rich cake will be a sure favorite! I used Lactaid milk for all of the milk in this recipe, and regular butter, but according to Wikipedia, people with severe lactose intolerance may still be able to tolerate fermented or clarified butter. There is also the option of using sticks of dairy-free margarine to make this a wonderful and safe lactose intolerant treat. My son can handle very very small amounts of lactose and he doesn’t eat a lot of this cake in one sitting, so using regular butter was alright in our situation, but you may want to substitute something else instead of butter.
This recipe makes a delightfully moist cake with a rich chocolate flavor, coupled with a dark chocolate pudding and milk chocolate frosting. While it is pretty easy to make, it is time consuming so make sure you have an afternoon to work on this special treat! It will make a wonderful birthday cake, layer cake for afternoon coffee or tea, or just a special treat to enjoy after a stressful day. The coffee in it does work to keep you up so if you aren’t used to caffeine, you might want to restrict yourself to one or two pieces early in the day!
- 1 3/4 cup flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 cup lactaid milk
- 1/2 cup oil
- 2 x-large eggs
- 1 teaspoon vanilla
- 1 cup of freshly brewed, strong black coffee
- 1 cup lactaid milk
- 1 1/2 tablespoons cornstarch
- 1 large egg yolk
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 6 tablespoons cocoa powder (use less for a milk-chocolate flavor. 6 tablespoons will give you a more bitter, dark chocolate flavor.)
- 2 sticks of butter or butter substitute, softened
- 4 cups powdered sugar
- 1 tablespoon vanilla
- 4 tablespoons lactaid milk
Stage One: Make the cake!
- Preheat the oven to 350.
- Spray your pans with cooking spray, or butter and flour the pans.
- Sift all dry ingredients together into a large bowl.
- Mix the wet ingredients in a small bowl.
- Blend wet ingredients with dry ingredients until well mixed. Batter should be smooth and thin.
- Bake for 35-40 minutes or until tester comes out clean from the center of the cake.
- At about 10 minutes left on your cake timer, go to Stage Two!
Stage Two: Make the Pudding!
- Mix ALL ingredients together in a metal saucepan, NO TEFLON!
- Whisk continuously over medium heat until steaming hot.
- Continue to whisk until mixture starts to thicken SLIGHTLY! You don’t want this too thick!
Stage Three: Pudding Cake!
- Pull your cake out of the oven and poke holes into it 1 – 1 1/2 inches apart. I used the handle of a butter knife, inserting and twisting to make a rather large hole.
- Pour the hot pudding over the hot cake.
- Smooth the pudding across the cake, making sure to push it into the holes until they are completely full.
- Spread the pudding across the top of the cake evenly. It will thicken up as it cools.
- Let the pudding-covered cake cool at least one hour, until completely cool.
Stage Four: Milk Chocolate Frosting!
- Cream together your butter, vanilla and milk
- Slowly add the powdered sugar and cocoa powder
- Whip the ingredients together until they are fully combined.
- Continue to whip until fluffy, 3-4 minutes.
Spread the frosting evenly on your cool pudding cake carefully, taking care to maintain your layers of cake, pudding and frosting. Enjoy your yummy new cake!