Lana Cake: Chocolate Cake with Chocolate Pudding Frosting

There isn't anything easier than this one bowl, fuss-free chocolate cake.'ll be your go to cake recipe for all occasions! Growing up in Singapore we had an all time classic chocolate cake for special occasions...more of a treat at least. It's called Lana cake. A very tender and absurdly moist chocolate cake sandwiched and enclosed in chocolate pudding. Amazing or what!? I surely think so. I have always wondered how they achieved such a texture for their frosting and ever since I've been making my chocolate pudding I then figured...I think they use pudding as their frosting! To be honest, I think they use a gelatin based frosting...but hey, my cake turns out like a charm all the time so I'm sticking with it!

I baked this cake for my good friend R. She, like many, has a hankering for sweets and makes killer macarons...a serious bonus (however, I have not had the pleasure of tasting one, yet). She teases me with close up pictures and salivating combinations of flavors. Anyway, for some reason whilst baking this cake a fear came into my mind, a fear that she wasn't a chocolate eater. Honestly, I didn't know why but the thought kept repeating itself till I just told myself what's made has been made, she's going to like it or hate it, but people are still going to eat it. Turns out she had no such hatred for chocolate...I think it was just the little devil in me playing tricks in my mind.

Chocolate Cake

1 3/4 C flour
1 1/2 C sugar
1 C cocoa powder
2 tsp salt
2 T baking powder
1 T baking soda
1 C buttermilk
1 C boiling espresso
1/2 C canola oil
2 eggs
1 T vanilla

1. Pre-heat the oven to 350, grease 3 9-inch cake rounds with butter and set aside.
2. Combine all dry ingredients into a bowl and mix them well
3. Make a hole in the center of your dry ingredients and add in all of your wet ingredients.
4. Mix thoroughly, (the batter will be thin)
5. Pour the batter 1/2 way into each cake tin and place them in the middle rack of your oven
6. Bake for 30-40 minutes until a toothpick inserted comes out clean.

*I would make the pudding before the cake because it will need time to cool down in the fridge.

Chocolate Pudding

1/4 C cornstarch
3/4 C sugar
1 T salt
3 C milk
12 oz 65% (above) chocolate
1 T vanilla

1. Pour milk, cornstarch, sugar and salt into a medium sauce pot
2. Set it on med-low heat to allow the sugars to dissolve
3. Add in chocolate and with a wooden spoon, or high-heat spatula begin to stir slowly but constantly
4. Stir for at least 15-20 minutes on med-low heat, it will become thick and glossy
5. Once done, pour it into a glass bowl and cover it with plastic wrap, make sure that the plastic wrap touches the surface of the pudding so it doesn't create a skin.
6. When it comes close to room temp, place it in the fridge for an hour or 2 until ready to use for the cake.


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