This chocolate frosted cake is so easy to make, and the creamy layers just melt in your mouth! A perfect choice for any occasion when you want a guaranteed hit.
Ingredients
For the Cake Layer:
- 6 large eggs
- 6 tablespoons granulated sugar
- 6 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons vegetable oil
- 2 teaspoons baking powder (1 packet)
For the Syrup:
- 1 1/4 cups water
- 1 1/4 cups granulated sugar
For the First Cream Layer:
- 3 1/4 cups whole milk
- 2 vanilla pudding mixes (instant or cook-and-serve, about 3.5 oz each)
- 1 tablespoon cornstarch
- 10 tablespoons granulated sugar
- 2 teaspoons vanilla extract (or 2 packets vanilla sugar)
- 9 ounces (about 1 cup) unsalted butter, softened
- 3 tablespoons powdered sugar
For the Second Cream Layer:
- 3 1/4 cups whole milk
- 12 tablespoons all-purpose flour
- 12 tablespoons granulated sugar
- 2 teaspoons vanilla extract (or 2 packets vanilla sugar)
- 9 ounces (about 1 cup) unsalted butter, softened
- 3 tablespoons powdered sugar
For the Chocolate Frosting:
- 6 ounces semi-sweet baking chocolate
- 8 tablespoons vegetable oil (add a little more if you prefer a softer frosting)
Instructions
1. Bake the Cake Layer
In a large bowl, beat the eggs and sugar until fluffy. Add the oil, then gently fold in the flour, cocoa powder, and baking powder. Pour into a greased 9×13-inch baking pan and bake at 350°F for about 30 minutes. Let the cake cool slightly.
2. Prepare the Syrup
Heat the water and sugar together in a small saucepan until the sugar dissolves (do not boil). Pour the warm syrup evenly over the cooled cake.
3. Make the First Cream Layer
Mix a small amount of milk with the pudding mixes and cornstarch. Heat the remaining milk and sugar until boiling, then stir in the pudding mixture and cook until thick. Let cool completely. In a separate bowl, beat the softened butter with powdered sugar, then mix it into the cooled pudding. Spread evenly over the cake.
4. Make the Second Cream Layer
Mix 3/4 cup milk with the flour. Heat the remaining milk and sugar until boiling, then stir in the flour mixture and cook until thick like pudding. Cool completely. Beat the softened butter with powdered sugar, then mix it into the cooled mixture. Spread this cream over the first layer.
5. Make the Chocolate Frosting
Melt the chocolate with the oil over low heat or in a double boiler. Let it cool slightly, then pour over the cream layers, tilting the pan to cover evenly.
6. Chill and Serve
Refrigerate for several hours, or preferably overnight, to allow the flavors to set. Slice chocolate frosted cake into squares before serving.
