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1
MAKE THE FILLING
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2
At least 4 hours before or preferably the day before make the pudding-like filling/frosting.
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3
In a large pot, whisk together the cornstarch, sugar and salt and place over medium heat.
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4
Stir in the milk and cream.
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5
As the mixture heats up, add the chopped unsweetened chocolate and whisk or stir continuously until it begins to bubble and thicken.
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6
If the milk is cold this will take about 10 minutes depending on your stovetop.
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7
Remove from the heat, stir in the vanilla extract and scrap into a bowl using a rubber spatula.
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8
Place waxed paper over the pudding, touching the pudding to prevent forming a skin.
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9
Place into the refrigerator, at least 4 hours until very thick and cold.
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10
It's best to make it the day before.
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11
MAKE THE CAKE
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12
Preheat the oven to 325F (160C).
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13
Grease and flour two 8 inch round cake pans.
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14
In a large bowl sift together (or whisk) the dry ingredients: flour, baking soda, baking powder and salt.
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15
Melt the butter in a medium-sized pot over medium heat.
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16
Add the cocoa powder (dutch-processed) and stir, cooking for one minute.
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17
Remove from the heat and stir (or whisk) in the buttermilk, coffee, brown sugar and sugar.
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Whisk in the vanilla and eggs, then slowly stir in the flour until combined.
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19
Pour equal amounts in each of the two cake pans (that have been greased and floured).
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20
Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
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Cool on wire rack for 10 to 15 minutes then turn out onto a wire rack.
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22
Allow to cool for at least 1 hour.
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23
ASSEMBLING
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24
Using a long serrated knife, cut each cake in half horizontally (cut a bit, turn, cut, turn, until all the way through).
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25
Crumble one of the cake halves (the one that doesn't look as nice or is uneven) and crumble into medium sized crumbs, set aside.
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26
Position one layer on a cardboard round or cake stand.
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27
Use one cup of the filling mixture and spread over the cake layer.
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28
Top with another cake layer and fill with another cup of filling.
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29
Use the remaining filling and spread with an offset spatula over the top and sides of all layers.
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30
Sprinkle the cake crumbs over the top and sides, pressing lightly to ensure they stay in place.
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31
Can be refrigerated for up to 2 days.
