Directions
- Preheat the oven: Set oven to 175°C (350°F). Grease and flour a 9x13-inch (23x33 cm) baking pan.
- Prepare the cake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth. Gradually stir in hot water until combined; the batter will be slightly thin, ensuring a moist cake.
- Bake the cake: Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes.
- Poke the cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 inch apart.
- Add the filling: Spoon prepared chocolate pudding evenly over the poked cake, pressing it gently into the holes. Sprinkle mini chocolate chips over the top if desired.
- Prepare the frosting: Beat butter, powdered sugar, milk, and vanilla extract until creamy. Spread over the cooled cake for a smooth finish.
- Chill and serve: Refrigerate for at least 1 hour to set. Slice into squares and serve. Optional: garnish with chocolate shavings or sprinkles.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling & Chilling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12
Difficulty: Easy
Variations & Substitutions
- Peppermint chocolate: Add ½ teaspoon peppermint extract to the frosting for a festive touch.
- Caramel chocolate: Drizzle caramel sauce over the pudding before frosting.
- Nutty variation: Sprinkle chopped toasted nuts on top for extra crunch.
- Vegan option: Use plant-based milk, vegan butter, and dairy-free chocolate pudding.
Serving Suggestions
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