Ingredients
1¾cupsflour
1¾cupssugar
¾cupcocoa powder,unsweetened
2tspbaking soda
1tspbaking powder
2eggs
1cupbrewed coffee,cooled
1tbsplemon juice
1cupmilk
½cupvegetable oil
½tspvanilla extract
⅔cupsugar
⅓cupcocoa powder,unsweetened
3tbspcornstarch
pinchsalt
2¼cupsmilk
1tbspbutter
⅓cupmilk
⅓cupbutter,softened
1¼cupssugar
1cupchocolate chips,semi-sweet
Preparation
Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch pan.
Combine the milk and lemon juice. Set aside. (The mixture will thicken slightly.)
Combine the flour, sugar, cocoa, baking soda, and baking powder in a large bowl.
Add the eggs, coffee, soured milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Pour into prepared pans. (The batter may seem runny at this point but it will bake up beautifully.)
Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t overcook.
In a saucepan, combine sugar, cocoa powder, cornstarch, and salt. Mix well. Add in the cold milk, and stir until combined.
Turn the heat to medium-high, stirring constantly, until mixture comes to a boil.
Allow to boil for 1 minute while stirring. Remove from the heat and stir in butter.
Allow to cool for 5 minutes, stirring occasionally. Poke the cake all over with the end of a wooden spoon.
Pour the warm pudding over the warm cake. Tap the pan, allowing the pudding to seep into the cake.
Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)
In a saucepan, combine the milk, butter, and sugar over medium-high heat.
Bring to a rolling boil and allow to boil for 45 seconds.
Remove from heat and add the chocolate chips.
Whisk until smooth and shiny, and immediately pour over the cake.
Refrigerate until set.
