Pudding Filled Cocoa Cake

Hello Dear Friends,

While you are reading these lines, I will be in Antalya for work :) This recipe has a very intense and delicious flavor. The cake is full and wet, its thickness may vary depending on the size of your pyrex or baking dish, but I used a medium 20×25 cm dish and it turned out quite nice.

I made too much pudding because I love homemade pudding. In total, the pudding increased by 2 cups.

I used this in the making of a practical dessert recipe that I will share with you soon.

Video Description of the Recipe:

Please wait patiently :)

Love…

Ingredients for Pudding Filled Cocoa Cake Recipe

For the cake:

• 4 pieces of eggs
• 1 cup of granulated sugar (160 g)
• 1 water glass milk
• 1 water glass measure of oil
• 2,5 cups of flour (285 g)
• 2 drops of vanilla flavor optional
• 1 pack of baking powder (10 g)
• 2 soup spoons of cocoa

For the pudding:

• 1 egg yolk
• 1 liter milk
• 1 cup powdered sugar
• 4 tablespoons of starch
• 3 drops of vanilla flavoring
• 1 spoonful butter

How to Make Pudding Filled Cocoa Cake Recipe?

1. Beat eggs and granulated sugar until eggs are fluffy and sugar dissolves.
2. Add milk, oil and optionally vanilla flavoring and continue whisking.
3. Sift flour, cocoa and baking powder on it and add it.
4. Place the fully mixed cake batter in a greased medium rectangular baking dish.
5. Bake in the oven preheated to 180 degrees for 30-35 minutes. Check if the inside is cooked by doing the toothpick test. (If the inserted toothpick comes out dry, it means it's cooked)
6. Take the baked cake out of the oven and let it cool.
7. For the pudding, put the starch and granulated sugar in the pot. Add milk little by little, whisk it and open the starch.
8. Add the whole milk and the egg. Stir and cook until it thickens. Add the butter and vanilla flavoring without removing from the stove and whisk.
9. Let rest, stirring occasionally, until pudding comes to room temperature.
10. Make holes on the cooled cake at equal intervals, for this you can use tiny molds or cream holders. Set the cake pieces aside.
11. Spread the pudding, which has come to room temperature, on the holes you made and on the cake.
12. Crumble the pieces of cake you have separated and sprinkle them on the cake. Let it rest in the refrigerator for 1 night and serve by slicing.