Layered Chocolate Cake Recipe
chocolate pudding buttercream, almond streusel, cherry ice cream
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Ingredients
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Cake
Chocolate Pudding Buttercream
Almond Streusel
Cherry Ice Cream
Method
Cake
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- 3
- 4
Incorporate Boiling Water
Slowly stir in the boiling water until the batter is well combined; it will be thin.
- 5
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Chocolate Pudding Buttercream
- 7
Cream the Butter
In a bowl, beat the softened butter with an electric mixer until smooth and creamy.
- 8
Add Sugar and Pudding Mix
Gradually add the powdered sugar and chocolate pudding mix, mixing until well combined.
- 9
Adjust Consistency
Add milk, one tablespoon at a time, until the buttercream reaches your desired spreading consistency.
Almond Streusel
- 10
Combine Ingredients
In a medium bowl, mix together the flour, brown sugar, sliced almonds, and melted butter until crumbly.
- 11
Bake the Streusel
Spread the streusel mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden brown. Let cool.
Assembly
- 12
Layer the Cake
Place one cake layer on a serving plate. Spread a layer of chocolate pudding buttercream on top.
- 13
Add Second Layer
Place the second cake layer on top and spread more buttercream on top and around the sides of the cake.
- 14
Top with Streusel
Sprinkle the almond streusel over the top of the cake for added texture.
- 15
Serve with Ice Cream
Slice the cake and serve each piece with a scoop of cherry ice cream on the side.
