Chocolate Punch Bowl Cake

This Punch Bowl Cake features layers of rich chocolate cake, chocolate pudding, and fresh whipped cream that combine to make an ultra rich and fudgy dessert.

4.6 from 12 votes

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Prep Time: 45

Cook Time: 1

Additional Time: 2

Total Time: 3 45

Servings: 16

Calories: 630kcal

Ingredients

For the Double Chocolate Cake:

1 ½ cups hot brewed coffee
4 oz. semi-sweet chocolate
3 large eggs
¾ cups vegetable oil
1 ½ cups buttermilk
3/4 teaspoon vanilla extract
3 cups granulated sugar
2 ½ cups flour
1 ½ cups cocoa powder (regular, not dutch)
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ tsp salt

For the pudding:

2 boxes instant chocolate pudding (3.4 oz)
3 cups cold milk (at least 2%)
1 cup cream

For the whipped cream:

2 cups heavy whipping cream
6 - 8 Tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh sliced strawberries or other fruit (optional)

Instructions

Start by making the chocolate cake.
Preheat the oven to 300 degrees. Finely chop the chocolate (or use chips) and place in a heat proof bowl. Pour very hot coffee over the chocolate and let it stand for a minute, then stir together until the chocolate is melted. Allow the mixture to cool until just warm--we don't want it to scramble our eggs!
Using a stand or hand held mixer, beat the eggs until thick and lemon colored. Slowly pour in the oil, followed by the buttermilk and then vanilla. Slowly stir in the melted chocolate mixture and beat until well combined.
In another bowl, sift together sugar, flour, cocoa, soda, powder, salt. Add this mixture gradually to the liquids and beat on medium speed just until combined.
Pour into a lightly greased 9x13 pan and bake for 50-60 minutes or until center is set. Don't over bake. Allow to cool completely.

Next, make the chocolate pudding:

Place instant pudding mix, milk, and cream in a large bowl and whisk together until mix is totally dissolved, about 2-3 minutes. Chill until ready to assemble.
Finally, prepare the whipped cream.
Put all of the ingredients in a stand mixer with whisk attachment and beat until firm peaks form. *Note: the amount of powdered sugar just depends on personal preference. Sweeten to taste.
Assemble the punch bowl cake.
Cut the cake into bite sized pieces. Place a layer of cake in the bottom of a large punch bowl or trifle bowl. Follow that with 1/3 of the pudding then 1/3 of the whipped cream. Repeat 2 times, ending with the whipped cream. Refrigerate at least two hours or overnight. Top with fruit before serving.

Notes

If you're using a smaller punch bowl or trifle bowl, you can cut the cake recipe in half. It can still be baked in a 9 x 13 pan, but the baking time will be cut to 30-35 minutes.

Equipment

Small Glass Trifle Bowl

Large Glass Trifle Bowl

Course Cake, Cupcakes & Frosting

Cuisine American

Keyword Chocolate punch bowl cake, punch bowl cake

Nutrition

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