Chocolate Pudding Cake
Makes 1 (9-inch) cake
  • 2¼ cups (281 grams) all-purpose flour
  • 1 cup (85 grams) unsweetened cocoa powder, plus more for dusting
  • 2½ teaspoons (12.5 grams) baking soda
  • 2 teaspoons (2 grams) espresso powder
  • 1¼ teaspoons (6.25 grams) baking powder
  • 1¼ teaspoons (3.75 grams) kosher salt
  • 2¼ cups (450 grams) granulated sugar
  • 1 cup (240 grams) sour cream, room temperature
  • ⅔ cup (149 grams) canola oil
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ cup (120 grams) whole milk, room temperature and divided
  • 2 large eggs (100 grams), room temperature
  • 2 large egg yolks (37 grams), room temperature
  • 2 tablespoons (12 grams) chocolate malt mix, divided
  • 1½ teaspoons (6 grams) vanilla extract
  • 1¼ cups (300 grams) hot strong brewed coffee
  • ¼ cup (33 grams) finely chopped malted milk balls (optional)
  • Chocolate Pudding (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter 2 (9-inch) round cake pans. Line bottom of pans with parchment paper. Dust sides with cocoa, tapping out excess.
  2. In a large bowl, sift together flour, cocoa, baking soda, espresso powder, baking powder, and salt. Whisk to ensure flour mixture is well combined; transfer to the bowl of a stand mixer fitted with the paddle attachment.
  3. In a large bowl, whisk together granulated sugar, sour cream, oil, brown sugar, ¼ cup (60 grams) milk, eggs, egg yolks, 1 tablespoon (6 grams) malt mix, and vanilla. With mixer on low speed, gradually add sugar mixture to flour mixture, beating just until combined and stopping to scrape sides of bowl. Gradually add hot coffee, beating until combined and stopping to scrape sides of bowl. Divide batter between prepared pans. Lightly tap pans on a kitchen towel-lined counter a few times.
  4. Bake until a wooden pick inserted in center comes out clean, 34 to 40 minutes. (Do not open oven door or test cakes too early.) Let cool in pans for 15 minutes. Run a knife around edges. Remove from pans, and let cool completely on a wire rack.
  5. Level cooled cake layers, if desired; discard parchment. Place 1 layer on a cake turntable or a serving plate. Using a wooden pick, gently poke several holes in top of cake layer.
  6. In a small bowl, whisk together remaining ¼ cup (60 grams) milk and remaining 1 tablespoon (6 grams) malt mix. Brush half of milk mixture onto cake layer.
  7. Spoon ½ cup (142 grams) Silky Chocolate Frosting into a pastry bag; cut a ½-inch opening in tip. Pipe a ½-inch-tall border around edge of cake layer.
  8. Add finely chopped malted milk balls (if using) to Chocolate Pudding; stir until well combined and mixture is spreadable. Spoon dollops of pudding all over top of cake layer; using a small offset spatula, gently spread evenly inside piped border. Top with remaining cake layer, flat side up. Using
  9. a wooden pick, gently poke several holes
  10. in cake layer; brush with remaining milk mixture. Spread a thin layer of frosting on sides and top of cake to create a crumb coat; refrigerate for 30 minutes.
  11. Spread and swoop remaining Silky Chocolate Frosting on top and sides of cake as desired. Just before serving, garnish with chopped malted milk balls, if desired. (See Note.)
Malted milk ball garnish may get a bit chewy after sitting for long periods of time. If assembling cake ahead of time, be sure to chop and add milk ball garnish just before serving.
Recipe by Bake from Scratch at