Chocolate Pudding Layer Cake

Instructions

For the Cake:

1. Line an 8-in (20cm) round pan with parchment paper. Set it aside.
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the milk and oil in a large bowl. Microwave for about 40-60 seconds until warm. 
4. Stir in the cocoa powder until completely dissolved. 
5. Add the yogurt, sugar, and vanilla. Whisk to combine.  
6. Add the eggs and whisk until well combined. 
7. Sift the flour, baking powder, baking soda, and salt over the mixture. Stir gently until just combined and smooth. Don’t overmix the batter. 
8. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Time may vary depending on the oven. 
9. Let it cool completely at room temperature. 

For the Filling:

1. Combine the milk and cornstarch in a saucepan. Stir until completely dissolved while the milk is still cold. 
2. Add the heavy cream and sugar. 
3. Cook over medium heat, stirring constantly until it starts to bubble and thicken. Turn the heat to low and stir for one minute more. 
4. Turn off the heat and add the vanilla and chopped chocolate. Stir until well combined. The heat of the mixture will melt the chocolate. Important: the chocolate will help firm up the filling in the fridge along with the cornstarch, so don’t skip these ingredients. 
5. If the cream is a little lumpy, pass it through a sieve for a smoother texture (optional).
6. Cover with plastic wrap in direct contact and let it cool at room temperature. 
7. Gently stir the pudding to smooth it out before using. 

Assembling the cake:

1. Unmold the cake, clean the pan, and line it with parchment paper. 
2. Level the top of the cake (optional) and cut it into 2 layers. 
3. Place the first cake layer in the bottom of the prepared pan. Spread the chocolate pudding and place the second cake layer on top. 
4. Cover the pan with plastic wrap and refrigerate for about 4 hours. 

For the Chocolate Ganache Frosting:

1. Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. 
2. Add the butter and stir gently until well combined. The heat of the chocolate will melt the butter. 
3. Let it sit at room temperature or refrigerate for about 20 minutes to speed up the process, stirring occasionally until the desired consistency. Don’t let it get too thick, or the frosting won’t spread properly. 
4. Unmold the cake and frost it with the ganache.