Ingredients

The following ingredients have 12 Servings
  • 2 cups granulated cane sugar (15 ounces)
  • 1 3/4 cups flour (7.7 ounces)
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 8 ounces (1 liquid cup) milk (any variety)
  • 1/2 cup butter (melted and cooled) or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 small (3.6 oz.) boxes instant chocolate pudding mix (divided in half)
  • 32 ounces (4 liquid cups) milk (any variety) (divided in half)
  • 8 ounce tub of prepared whipped topping or 2 cups of homemade whipped cream
  • 4 Tablespoons (2 ounces) unsalted butter*
  • 4 ounces (1/2 liquid cup) whole or 2% milk*
  • 8 ounces good quality bittersweet or semisweet chocolate (finely chopped)
  • 1/2 cup prepared caramel sauce
  • 1/2 cup mini chocolate chips

Instruction

  • Heat oven to 350°F.
  • Lightly grease a 9-inch x 13-inch baking pan with butter or non-stick spray.
  • In a medium sized bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
  • In a large mixing bowl (or the bowl of a stand mixer), add the eggs, milk, oil, and vanilla. Mix on medium speed with a electric hand or stand mixer for 1 minute. Add the dry ingredients and mix on medium speed for 3 minutes. Stir in the boiling water. (The mixture will look very thin and runny at this point, but that's okay.)
  • Pour the mixture into your prepared baking dish. Bake for 35-38 minutes, or until a toothpick comes out clean or with just a few crumbs. Remove pan from oven and place onto a wire rack to cool for 10-15 minutes.
  • While cake cools slightly, make 2 separate batches of the chocolate pudding according to box directions, but use a large mixing bowl for one batch. To that large batch, use a mixing spatula or spoon to gently fold in the whipped cream until well combined.
  • Also while cake is cooling, make a batch of chocolate ganache.
  • After the cake cools slightly but is still warm, use the end of a wooden spoon to poke 6 rows of holes into the cake. Each of the 6 rows should have 6 holes across (total of 36 holes in the cake). Use an offset spatula or the back of a spoon to cover the cake with the chocolate pudding (not the batch with whipped cream added to it). Try to push as much pudding into the holes as you can.
  • Pour the chocolate ganache layer over the pudding and use the same offset spatula to spread it evenly across the cake.
  • Add the whipped cream and pudding mixture on top of the chocolate ganache and use a spatula to spread it evenly across the cake.
  • Next, drizzle caramel sauce over the entire cake and then sprinkle with chocolate chips.
  • Cover the pan with aluminum foil or plastic wrap and refrigerate for at least 3 hours before serving.