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For the cake:
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Preheat oven to 300 F. Grease and flour a 9 x 13 inch pan and a 7 x 11 inch pan. Set aside.
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Finely chop the chocolate (or cheat and use chips) and place in a heat proof bowl. Pour hot coffee over the chocolate and let it stand, stirring occasionally until chocolate is melted.
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Beat eggs in the bowl of a stand mixer until thick and lemon colored. Slowly add oil to eggs, then slowly add buttermilk and then vanilla. Add chocolate mixture slowly and beat until well combined.
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In another bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. Add this mixture gradually into the liquids and beat on medium speed just until combined.
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Pour batter into the prepared pans and bake 30-35 minutes for the 7 x 11 and 40-45 minutes for the 9 x 13 or until center is set. Don't over-bake. Remove from oven when done and set aside to cool.
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For the pudding:
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Place pudding mix, milk and cream in a large bowl and whisk together until mix is totally dissolved, about 2-3 minutes. Chill until ready to assemble.
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For the whipped cream:
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Put all ingredients (cream, powdered sugar and vanilla) in the bowl of a stand mixer fitted with whisk attachment and beat until firm peaks form. Note: the amount of powdered sugar just depends on personal preference.
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To assemble: Break up cake into bite sized pieces. Place about 1/3 of the cake in the bottom of a large punch bowl or trifle bowl. Follow that with 1/3 of the pudding then 1/3 of the whipped cream. Repeat these layers 2 times, ending with the whipped cream. Top with fresh berries if desired. Refrigerate until ready to serve.
