Decadent layered chocolate dessert (Printable Version)

Rich chocolate dessert with fudgy base, creamy pudding layer, and fluffy whipped cream topping.

# What You'll Need:

→ Brownie Base

01 - ½ cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ teaspoon salt

→ Chocolate Pudding Layer

08 - ½ cup granulated sugar
09 - ¼ cup unsweetened cocoa powder
10 - 2 tablespoons cornstarch
11 - ¼ teaspoon salt
12 - 2 cups whole milk
13 - 2 large egg yolks
14 - 2 ounces bittersweet chocolate, chopped
15 - 1 teaspoon vanilla extract

→ Whipped Cream Topping

16 - 1½ cups heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - 1 teaspoon vanilla extract
19 - Chocolate shavings or cocoa powder, for garnish

# How to Prepare:

01 - Preheat the oven to 350°F. Grease a 9-inch pie dish or springform pan.
02 - Melt butter in a mixing bowl. Whisk in sugar, eggs, and vanilla extract until smooth. Sift in flour, cocoa powder, and salt; stir until just combined.
03 - Spread batter evenly in the prepared pan. Bake for 20 to 22 minutes or until a toothpick inserted comes out with moist crumbs. Cool completely.
04 - In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk and cook over medium heat, stirring constantly until thick and bubbling, about 5 to 7 minutes.
05 - Beat egg yolks in a small bowl. Slowly whisk a few spoonfuls of the hot pudding into the yolks to temper, then whisk yolk mixture back into the saucepan. Cook for 2 to 3 minutes, stirring constantly.
06 - Remove from heat, stir in chopped bittersweet chocolate and vanilla extract until smooth. Let cool for 10 to 15 minutes, stirring occasionally.
07 - Pour the pudding over the cooled brownie base. Cover with plastic wrap pressing directly onto the surface and chill for at least 1 hour.
08 - In a cold bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
09 - Spread whipped cream over the chilled pudding layer. Garnish with chocolate shavings or dust with cocoa powder.
10 - Chill the assembled pie for an additional 30 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • Three distinct textures—fudgy, silky, airy—all in one slice, so every bite surprises you.
  • Most of the work happens ahead of time, leaving you calm and confident when guests arrive.
  • It tastes expensive but costs next to nothing, and nobody needs to know how simple it was.
02 -
  • Cool the brownie base completely before adding the pudding—warm brownie melts the pudding into a muddy mess instead of holding its layers.
  • Pressing plastic wrap directly onto the pudding surface stops that papery skin from forming, which nobody wants in their elegant dessert.
  • The cornstarch in the pudding is non-negotiable; without it, you'll have chocolate soup instead of a spreadable layer.
03 -
  • Make this pie a day or two ahead—it actually tastes better after the flavors have sat together overnight, and you'll be less frazzled when company arrives.
  • If your kitchen is warm, chill the mixing bowl and beaters before whipping cream; cold equipment makes all the difference between cream and butter.
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