4-Layer Chocolate Heaven

A rich, no-bake dessert with layers of chocolate cake, coffee soak, creamy chocolate pudding, and smooth chocolate ganache. Perfect for any occasion.

Tips for Success:

• Use a good saucepan to avoid burning the pudding.
• overboil Don’t overboil the milk, cream, and chocolate mixture.
• Use cooking chocolate for the pudding (not compound chocolate).
• Chop chocolate evenly so it melts smoothly.
• For the ganache, use a 1:1 ratio of chocolate to cream.
• Let the dessert chill for 2–3 hours to set properly.

Ingredients

Chocolate Pudding:

• 2 cups (480 ml) milk
• ½ cup (115 ml) heavy cream
• 1 cup (175g) dark cooking chocolate, chopped
• 3 tbsp (30g) cornflour
• 6 tbsp (75g) sugar
• 2 tbsp (15g) cocoa powder
• 2 tbsp (25g) butter
• 1 tsp (5 ml) vanilla extract

Chocolate Ganache:

• ½ cup (115 ml) fresh cream
• ½ cup (88g) dark chocolate, chopped

Coffee Soak:

• 1 tbsp (12g) instant coffee powder
• 1 cup (240 ml) warm water

Other:

• 15 store-bought chocolate cake slices (or homemade)
• Cocoa powder for dusting

Instructions

1. Prepare the pudding: In a large bowl, whisk together sugar, cornflour, and cocoa powder. In a saucepan over medium heat, warm the milk, cream, and chopped chocolate until melted and smooth. Gradually pour the warm chocolate mixture into the dry ingredients while whisking continuously.
2. Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and stir in butter and vanilla. Set aside.
3. Make the ganache: Place chopped chocolate in a bowl. Heat the fresh cream in the microwave for about 40 seconds (or until hot but not boiling). Pour over the chocolate, let sit 1 minute, then stir until smooth.
4. Prepare the coffee soak: Dissolve instant coffee in warm water.
5. Assemble the dessert: In a square dish, place a layer of chocolate cake slices. Evenly pour half of the coffee soak over the cake. Spread all of the chocolate pudding on top.
6. Add another layer of cake slices. Soak with the remaining coffee. Then spread the ganache evenly over the top.
7. Refrigerate for 2–3 hours until set. Dust with cocoa powder before serving.

Enjoy chilled.