To make it, I started with my Black Forest Cake recipe, because I knew the cake needed to be sturdy and my usual chocolate cake recipe is not quite dense enough.
I made it in a 9x13 pan.
2 cups + 2 tbsp flour
2 cups sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 cup milk
1/2 cup oil
1 tsp vanilla
Preheat oven to 350, grease and flour the 9x13 pan. Combine flour, sugar, cocoa, baking powder, baking soda and salt. Mix well. Add in eggs, milk oil and vanilla. Mix well. Pour into prepared pans. Bake 35-40 minutes or until toothpick comes out clean.
I allowed the cake to cool and then I cut it in half. Then I cleaned out the 9x13 pan that I had baked it in and then I lined the pan with tin foil so that it would be easy to lift the finished cake out.
To make the filling, I used cook-and-chill pudding, as opposed to chill-and-serve, because it solidified more.
I started with the vanilla filling and I followed the directions on the box for cooking, except that I used half milk and half whipping cream, instead of all milk to make the pudding. When it was ready, I poured the vanilla pudding all over the cake and spread it evenly. Then I chilled the cake in the fridge for an hour or two.
After this, I made the chocolate pudding, again using half milk and half whipping cream. I then poured this on top of the vanilla pudding. Then I chilled this a bit more, before topping it with the second half of the cake, and putting it back in the fridge.
Finally, I made some chocolate topping using 2/3 cup whipping cream and 1 cup chocolate chips melted together, and then cooled slightly. I spread this topping all over the top of the cake, and then I let it chill some more.
Then, just before it was time to leave I took the whole thing out of the pan, trimmed off the excess around the edges and topped it with white and dark chocolate shavings.
|The bowl of leftover goo, from the cake trimming.|