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Chocolate-And-Vanilla Pudding Cake
Ingredients
  • subheading: Cake:
  • Unsalted butter, softened, for pan
  • ¾ cup Dutch-process cocoa powder, plus more for pan
  • 1 ⅔ cups cake flour (not self-rising)
  • 1 ⅓ cups sugar
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ¼ teaspoons kosher salt (we use Diamond Crystal)
  • 2 large eggs, room temperature
  • ¾ cup buttermilk, room temperature
  • ¾ cup hot tap water
  • 2 teaspoons pure vanilla paste or extract
  • 6 tablespoons vegetable oil
  • subheading: Filling:
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon Dutch-process cocoa powder
  • ¼ teaspoon kosher salt
  • 1 ½ cups whole milk
  • 2 large egg yolks (whites reserved for frosting)
  • 1 teaspoon pure vanilla paste or extract
  • 4 ounces milk chocolate, coarsely chopped (⅔ cup)
  • 2 tablespoons unsalted butter
  • subheading: Frosting:
  • 3 large egg whites
  • ¾ cup sugar
  • Pinch of kosher salt
  • 1 ½ sticks unsalted butter, cut into tablespoons, softened
  • 3 ounces white chocolate, chopped (½ cup), melted, and cooled
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