CHOCOLATE PUDDING CAKE
 
 
Ingredients
  • For the base
  • Store bought chocolate cake
  • Coffee espresso, for soak
  • For the chocolate pudding
  • 3 cups milk
  • ½ cup sugar
  • ½ cup cornflour
  • 4 tbsp cocoa powder
  • For the ganache
  • 1 cup (175g) dark chocolate, chopped
  • 1 cup fresh cream
Instructions
  1. Line an 8X4 inch loaf pan with parchment paper. Take the store bought chocolate cake and soak each slice in espresso for 4-5 seconds and line them at the bottom of the loaf pan.
  2. For the pudding, take one cup milk and cornflour in a bowl and mix well to make a slurry. Set this aside.
  3. In a saucepan, set over medium heat, add the remaining milk, sugar and cocoa powder. Heat until all the sugar dissolves and whisk well to remove any lumps.
  4. Add the cornflour slurry and whisk until it starts to thicken.
  5. Take the mixture off the heat and pour over the layers chocolate slices. Refrigerate for 6-8 hours or overnight.
  6. To make the ganache, heat cream in a saucepan until it starts to simmer. Pour the cream over chopped chocolate and combine well till no lumps remain and a smooth ganache is achieved.
  7. Pour the ganache over the set pudding and refrigerate again for about 20 mins till the ganache sets.
  8. Demould carefully and slice with a hot sharp knife before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/chocolate-pudding-cake/