Ingredients

Instructions

  1. Set oven to 350°F.
  2. Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
  3. For the cake; in a large bowl combine the flour and sugar; set aside.
  4. In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
  5. Pour the chocolate mixture over the flour mixture; whisk to combine completely.
  6. Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
  7. Divide the batter evenly between the cake pans.
  8. Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
  9. Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
  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).
  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).
  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).
  13. Place 1 cake round upside down onto a cake platter or large plate.
  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!).
  15. Place the second layer over the top of the pudding mixture.
  16. Allow the glaze to cool just slightly until a thick pourable texture is achieved.
  17. Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
  18. Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.