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This recipe is the Best Chocolate Cake {EVER}! Indulge yourself with this amazing recipe. This heavenly moist, fudgy chocolate cake is filled with dark chocolate pudding, covered with chocolate butter cream, a layer of malted milk chocolate balls and topped with a layer of chocolate curls. Its any chocolate lover’s dream cake.
Chocolate cake that has chocolate pudding filling, covered in chocolate icing and decorated with candy – this cake is perfect for a children’s birthday party. Don’t let all that chocolate fool you though – this cake is not overly sweet at all. Because the icing and the filling is made using dark chocolate, the cake has the perfect balance of chocolaty sweetness!
Love chocolate? Why not try one of these recipes?
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My son’s birthday was this past weekend and I created this cake just for the occasion.
My little boy is always asking for the impossible when it comes to birthday cakes, so This year I asked him if I could just make something chocolate and fantastic. He agreed and I got to work.
Baking the cake is super simple. You just Place all of the cake ingredients, except the hot water and coffee, into a food processor. Blitz until smooth and well combined.
Add the coffee to the hot water, turn the food processor on its lowest speed and add to the mixture, a little at a time, until smooth, and bake.
To assemble the cake:
Place the bottom layer on a cake board and create a border for the filling.
For the pipework I used a Wilton closed star tip (#30) which you can get on Amazon by clicking here. (#paidlink). I practice around the bottom layer before filling the cake. You can scrape it off and start again until you get the hang of it.
Then add the dark chocolate pudding filling.
Place the top layer on and cover with a smooth layer of icing (nothing fancy).
Cover the sides with the malted milk balls.
Add the piping around the top edge.
Cover the top with chocolate curls (I used store bought dark, milk and white chocolate curls).
Serve and enjoy!
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Recipe
Best Chocolate Cake {EVER}
Ingredients
For the Cake:
- 1⅔ cups all-purpose flour
- 1⅔ cups super fine/caster sugar
- ⅔ cup cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 3 free-range eggs
- 1¼ cups milk
- ⅔ cup olive oil
- 2 teaspoons vanilla bean paste or extract
- 1 cup hot water
- 1 teaspoon instant coffee
For the chocolate pudding filling:
- 1 cup whole milk
- ¼ cup sugar
- ⅛ cup cocoa powder
- ¼ cup semisweet chocolate chips
- 2 teaspoons cornstarch
- 1 large egg yolk
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon salt
- 1 tablespoon butter
For the butter cream:
- 4 ounces good-quality dark chocolate (or semi sweet)
- 1 cup powdered sugar
- 1 cup butter
- 1 teaspoon vanilla bean paste or extract
- Milk to loosen
For the decoration:
- 12 ounces Chocolate malt balls (Whoppers or Maltesers)
- Chocolate shavings
Instructions
- Preheat the oven to 350F/180C. Grease and line two 9-inch cake pans.
For the cake:
- Place all of the cake ingredients, except the hot water and coffee, into a food processor. Blitz until smooth and well combined.
- Add the coffee to the hot water, turn the food processor on its lowest speed and add to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the cake pans and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a cake tester inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely, still in their pans, before icing.
For the chocolate pudding filling:
- In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, egg yolks, vanilla and salt. Cook over medium-high heat whisking constantly, until the mixture comes to a simmer. Add the chocolate and butter.
- While continuing to constantly mix, bring to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding into a bowl. Cover with plastic wrap (with the plastic wrap touching the surface of the pudding to avoid a skin) and refrigerate for at least 4 hours or until set.
- For the butter cream:
- Melt the chocolate in a heat safe bowl placed over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow it to cool until the chocolate no longer feels hot to the touch.
- Beat the butter in a food processor (or mixer) until soft, then gradually beat in the powdered sugar.
- Add the vanilla bean paste and beat again.
- Fold in the cooled melted chocolate until completely combined (add a little milk if the mixture is too stiff).
- This icing can be kept in the fridge for a few days. To use after chilling, bring to room temperature and beat again until smooth before icing your cake.
- To assemble the cake, run a butter knife around the inside of the cake pans to loosen the cakes. Carefully remove the cakes from the pans.
- If the cakes dome at the top at all using a bread knife, trim to even.
- Spread the filling over the top of one of the cakes, then carefully top with the other cake (leaving some to decorate with if desired).
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
- Spread the icing evenly over both cakes.
- Place the malt balls over the side of the cake.
- Add any icing decoration you want.
- Cover the top of the cake with chocolate shavings.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
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