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1
Preheat the oven to 350 degrees F. Grease and flour a 9 by 13-inch baking pan; set aside.
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2
Sift the cake flour with the baking powder, baking soda and salt and set aside.
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3
In a large bowl, cream the butter and sugar with an electric mixer on medium-high speed until light and fluffy.
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4
Add the eggs, 1 at a time, beating well after each addition.
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5
Reduce the speed to low and add the flour mixture in 3 batches alternating with the buttermilk and ending with the flour.
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6
Add 1 1/2 teaspoons of the vanilla and stir to combine well.
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7
Transfer batter to the prepared cake pan and bake until the cake is light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
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8
Transfer the pan to a wire rack and allow the cake to cool slightly.
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9
Turn the cake out of the pan onto a rack and allow to cool completely.
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10
Cut or break the cake into 2 to 3-inch pieces.
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11
Working on a large platter or in a large serving bowl, place a layer of cake pieces onto the platter and spoon or pour half of the pudding over the cake.
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12
Top with the remaining cake pieces and, using your hands, press the cake pieces into the pudding to form a round mound resembling a cake.
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13
Cover with plastic wrap and refrigerate for at least 1 hour.
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14
Place the heavy cream in a large, chilled mixing bowl and beat until mixture just begins to form soft peaks.
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15
Add the confectioners' sugar and remaining 1 1/2 teaspoons of vanilla and beat until stiff peaks form.
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16
Spoon whipped cream all over the mound of cake and pudding and serve immediately or refrigerate for up to 2 hours before serving.
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17
Serve with dollops of the remaining pudding.
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18
5 cups milk
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19
1 cup sugar
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20
1/4 teaspoon salt
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21
1/4 cup plus 2 tablespoons unsweetened cocoa powder
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22
1/4 cup cornstarch, sifted
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23
2 large eggs
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24
4 large egg yolks
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25
10 ounces quality semisweet chocolate, finely chopped
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26
4 tablespoons unsalted butter
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27
2 teaspoons vanilla extract
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28
Place 4 1/2 cups of the milk, 1/2 cup of the sugar, and the salt in a heavy, nonreactive saucepan and bring to a boil over medium heat.
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29
In a mixing bowl combine the remaining 1/2 cup of sugar, the cocoa and the cornstarch and whisk to combine.
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30
Add the remaining 1/2 cup of milk and whisk until smooth.
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31
Slowly whisk some of the hot milk mixture into the bowl, then add the contents of the bowl to the hot milk mixture and whisk until completely incorporated.
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32
Cook, stirring constantly, until mixture comes to a gentle boil.
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33
Continue to boil gently until mixture thickens, about 2 minutes.
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34
In a small bowl whisk the eggs and egg yolks together.
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35
Slowly add 1 cup of the hot cocoa mixture to the eggs and whisk to combine.
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36
Whisk this mixture into the hot cocoa mixture in the pot and reduce the heat to medium low.
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37
Cook, whisking constantly, until
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38
pudding thickens slightly, 1 to 2 minutes.
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39
Do not allow the mixture to boil.
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40
Strain the mixture through a fine-mesh sieve into a clean bowl and place a sheet of plastic wrap directly onto the surface.
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41
Set aside to cool.
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42
Melt the chocolate with the butter in a small saucepan or in a double boiler and, when slightly cooled, whisk the chocolate mixture into the pudding base along with the vanilla.
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43
Cover again with plastic wrap and transfer to the refrigerator until chilled but still slightly pourable.
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44
Use half in the Ugly Cake assemblage and refrigerate the remaining half until thoroughly chilled and serve with the Ugly Cake.
