Chocolate Cake with Chocolate Cream Pudding

We celebrated my husband's birthday yesterday. We had a low key family gathering at home.

I made a little birthday cake, nothing too complicated but delicious.

I used my favorite Chocolate Cake recipe and baked two 8'inch round cakes. I used some Callebaut milk chocolate that I have been hording for a while and made homemade chocolate cream pudding...heavenly!!

Since I was short in time and of course, tired from the night before where I spend pretty much the entire night holding the baby because she had breathing issues, going to the trouble and making buttercream wasn't in my priority list.

I just covered the cake with homemade whip cream.

This picture doesn't make justice on how easy and yummy this cream pudding is, using good quality chocolate makes a big difference. I can totally see this pudding in a mason jar with layers of cake.

Chocolate Cream Pudding

Recipe adapted from Joy the Baker Cookbook

Ingredients:

2 tablespoons of cornstarch

2 tablespoons of unsweetened cocoa powder

2 tablespoons of instance coffee powder

3 tablespoons of granulated sugar

1/4 of a teaspoon of salt

1 cup of whole milk

1 cup of heavy whipping cream

4 onces of Callebaut Belgian milk chocolate

1 teaspoon pure vanilla extract

-In a medium saucepan, mix together the sugar, coffee, salt,cocoa powder and cornstarch

-Whisk in milk and cream and bring everything to a boil over medium heat. Keep whisking constantly , the cornstarch will thicken the mixture at the boiling point.

-When the mixture has boiled, remove from the heat, add the chocolate and vanilla.

-Keep whisking until all the chocolate is melted and the pudding look smooth.

Transfer the pudding to another bowl and cover with plastic wrap to avoid a skin to form.

Refrigerate until set for about 2 hours.

Have a great week everyone! and thank you for stopping by.