I wasn’t sure what to call this cake because I totally “invented” it. 🙂 It was my sister Anna’s birthday, and we had already celebrated with our friends at the beach a few days before so we didn’t plan another cake on her actual birthday. However, my cousin’s little girl was at our place and her birthday was just coming up in a few days, so we decided to do a double celebration and have cake for both girls. 🙂
We’ll never turn down an occasion to make cake or eat some cake..would you? : )
I was in quite a hurry decorating this cake so it’s not as perfect as I would’ve liked it to be. I didn’t have too many ingredients on hand, but I had chocolate chips so that’s what I used to decorate the cake with. It was perfect because all kids love chocolate chips! 🙂
And they love those chocolate jimmies!
Since I didn’t have much time, I just made a regular vanilla cake, layered it with homemade chocolate pudding, and covered it with whipped cream. It was easy and didn’t require a lot of time.
The combination was actually very delicious! And it’s definitely a cake I might try again in the future.
All the girlies enjoyed the cake…
a lot! 🙂
It didn’t have time to sit in the fridge and set, so cutting it was a bit messy but we managed! 🙂
Here’s how it looked on the inside. You can see the pudding coming out, but it was oh-so-good! Having homemade chocolate pudding brought the cake 10 notches up, instead if I would’ve used store-bought pudding! Make it for yourself and you’ll see. 🙂
Vanilla Cake with Chocolate Pudding Filling
For the Cake
9 eggs (separated)
3 Tbsp. Oil
1 cup Sugar
1 cup Flour (sifted)
For the Chocolate Pudding
6 large egg yolks
9 tablespoons granulated white sugar
6 tablespoons arrowroot powder (it can also be substituted with corn startch, but it’s not recommended)
1/8 teaspoon salt
3 cup whole (full fat) milk
1 1/2 tablespoon unsalted butter, at room temperature
2 teaspoon pure vanilla extract
6 tbsp. dutch processed cocoa powder
1 quart whipping cream (sweetened as desired)
Separate the eggs from the whites (making sure you place 3 egg yolks in a bowl separate from the other six egg yolks). Mix the 3 egg yolks with the oil (adding the oil slowly) and set aside. With an electric mixer, beat the 9 egg whites until they become frothy, and then slowly add the sugar. Beat egg whites until you have stiff peaks. Fold in the egg yolk mixture, and afterwards gently fold in the flour. Grease and lightly flour a 9 in. round cake pan. Bake for about 1 hr. at 300 degrees or until lightly golden.
While the cake is baking, make the chocolate pudding. In a medium-sized heatproof bowl, whisk the egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract, and cocoa powder. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm.
To assemble, cut the cake in three layers and evenly divide the pudding between each layer. Cover the whole cake with whipping cream. Garnish as desired.