Prepare the Cake Batter: Start by preheating the oven to 350°F (175°C) and greasing two round cake pans. In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything looks evenly combined.
Add the Wet Ingredients: Crack the eggs into the bowl and add the milk, oil, and vanilla extract. Stir gently until a smooth batter forms. Slowly pour in the hot coffee or water while mixing. The batter will look thin, yet that moisture helps create a soft cake.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for about 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
Make the Chocolate Pudding: In a saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat while stirring constantly until the mixture thickens into a pudding consistency. Remove from heat and stir in the chopped chocolate, butter, and vanilla until smooth.
Cool the Filling: Transfer the pudding into a bowl and let it cool until it becomes thick but spreadable. Stir occasionally so a skin does not form on top.
Trim the Cake Layers: Once the cakes are cool, trim the tops slightly to create flat surfaces. Save the trimmed cake pieces and crumble them into fine crumbs. These crumbs will become the cake’s outer coating.
Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of chocolate pudding on top. Add the second cake layer and spread more pudding over the top and sides to act as a light frosting.
Coat with Cake Crumbs: Press the chocolate cake crumbs gently around the sides and top of the cake until it is fully covered. The crumbs create the signature dark appearance that makes this cake so unique.
