1Tablespoonespresso powderoptional, to enhance chocolate flavor
ingredients listed on the box to make the cakeoil, water, eggs
Chocolate Pudding Layer
3.4ouncepackage devil's food instant pudding
1 ¾cupmilkcoconut, soy, almond
Chocolate Syrup
1cupfull fat coconut milkshake well before opening - can substitute heavy cream
12ouncesbittersweet chocolate
2TablespoonsCrisco shortening
Chocolate Whipped Topping
1cupsolid full-fat coconut creamfrom the top of a cold can of coconut milk
3.4ouncepackage devil's food instant pudding
1 ¾cupsmilkcoconut, soy, almond
dark chocolate candy barchopped or grated
Instructions
Chocolate Cake Base:
Bake your chocolate cake according to the package directions. Set aside to cool.
Chocolate Pudding:
In a large bowl, beat together pudding mix and milk. Place in refrigerator until ready to use.
Chocolate Syrup:
Melt bittersweet chocolate, coconut milk, and shortening in the microwave for 1 minutes on HIGH. Stir together until smooth. Heat in 15 second intervals if chocolate is not melted. Set aside.
Chocolate Whipped Topping:
Beat chocolate pudding mix and milk together as directed on package. Set aside.
In a separate bowl, beat the solid coconut cream until fluffy and smooth. Add the chocolate pudding mixture and beat to combine.
Cut cooled cake into chunks and place in a glass or jar.
Using a spoon, add a layer of chocolate pudding on top of cake chunks.
Add a layer of chocolate syrup.
Cover with chocolate whipped topping.
Garnish with chopped/grated chocolate bar.
Serve.
Notes
I used (4) 1 pint jars and (4) 1/2 pint jars and still had half of the cake leftover.
1 pint jars are too big for this dessert, in my opinion. Next time I will use (12) 1/2 pint jars or some kind of small glass.
Nutrition Facts do not include the ingredients needed to prepare the cake.