Ingredients

The following ingredients have 20 Servings
  • ¼ cup (28 g) sifted cornstarch
  • 2 cups (480 ml) lactose-free whole milk
  • 1 cup (240 ml) lactose-free heavy cream
  • 1¼ cups (248 g) sugar
  • 6- ounces (170 g) unsweetened chocolate, (finely chopped)
  • ¼ teaspoon salt
  • 1½ teaspoons vanilla extract
  • 3 cups (435 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
  • 2 cups (396 g) sugar
  • ⅓ cup (28 g) sifted black cocoa
  • ⅓ cup (28 g) sifted natural cocoa (not Dutch-processed)
  • 1 tablespoon instant espresso powder, (such as Medaglia d’Oro)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (480 ml) warm water
  • ⅔ cup (165 ml) neutral vegetable oil, (such as canola or sunflower)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vanilla extract

Instruction

  • For the Pudding: Place the cornstarch in a medium-sized saucepan. In a large measuring cup, combine the milk and cream. Drizzle a few tablespoons of the milk-cream mixture over the cornstarch and whisk until smooth. Pour the remaining milk-cream into the pan, then add sugar, chocolate, and salt. Cook over medium-low heat, whisking often, until the chocolate melts, then watch carefully as you bring it to a gentle boil. Whisk often as it thickens and takes on a pudding-like consistency; it should gently simmer for about 2 to 3 minutes. The pudding should be thick and glossy and leave whisk marks on top.
  • Remove from the heat and whisk in the vanilla. Scrape into an airtight container; cool to warm room temperature. Press plastic wrap directly onto the surface, snap on the lid, and refrigerate for at least 6 hours or preferably overnight.
  • For the Cake: Position a rack in the middle of the oven. Preheat the oven to 350° F (180°C).
  • Coat two 8-inch by 2-inch (20 cm by 5 cm) round cake pans with nonstick spray, line the bottoms with parchment rounds, and then spray the parchment.
  • Whisk together the flour, sugar, both cocoas, espresso powder, baking soda, and salt in a large bowl to aerate and combine. Whisk together the water, oil, vinegar, and vanilla in a medium bowl. Pour the wet ingredients over the dry mixture and whisk well until combined and very smooth. Divide the batter evenly between the two pans. Firmly tap the bottom of the pans on the work surface to dislodge any bubbles.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. Cool cakes in the pans on racks for about 10 minutes. Unmold, peel off the parchment, and place directly on the racks to cool completely. Trim the layers to be level, if necessary, reserving the scraps. The layers are ready to use. Alternatively, place the layers on same size cardboard rounds and double wrap in plastic wrap; store at room temperature and assemble within 24 hours.
  • For the Assembly: Have all the components ready to use. Slice both cake layers evenly in half horizontally. Three layers will be used to assemble the cake. The fourth should be crumbled by hand into a bowl along with any scraps; this will be used for the exterior of the cake. Place one cake layer on a serving plate, bottom side down. Cover with a thick layer of pudding, top with the second cake layer and another layer of pudding. Top with the third cake layer, bottom side up. Cover the top and sides generously with pudding, which will be thick enough to stick to the cake. Use your fingers and palms to completely cover the cake top and sides with cake crumbs, pressing them into the pudding to adhere. Refrigerate for at least 2 hours and up to 2 days before serving slightly chilled.