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1
Set oven to 350u00b0F.
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2
Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
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3
For the cake; in a large bowl combine the flour and sugar; set aside.
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4
In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
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5
Pour the chocolate mixture over the flour mixture; whisk to combine completely.
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6
Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
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7
Divide the batter evenly between the cake pans.
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8
Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
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9
Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
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10
For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
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11
Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
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12
For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
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13
Place 1 cake round upside down onto a cake platter or large plate.
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14
Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
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15
Place the second layer over the top of the pudding mixture.
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16
Allow the glaze to cool just slightly until a thick pourable texture is achieved.
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17
Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
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18
Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.
