This is the ultimate chocolate cake, made with layers of devil’s food cake, chocolate pudding, and ganache. Make it at your own peril.

Prepare, substituting Dutch-process cocoa powder for the regular cocoa powder and using 2 teaspoons baking powder instead of baking soda:

Let the cakes cool completely.

Prepare:

Transfer the pudding to a bowl, place plastic wrap directly on the surface of the pudding, and refrigerate until completely cooled and set, at least 4 hours.

Prepare:

When the chocolate is melted, whisk in:

Let the ganache stand until spreadable and no longer runny.

To assemble the cake, use a serrated knife or dental floss to cut the cake layers in half horizontally. Crumble one layer into fine crumbs and reserve. Place one of the remaining layers on a plate or cake stand. Top with half the pudding, spreading it to the edge. Top with a second cake layer, then spread the remaining pudding over it. Top with the last cake layer. Frost the top and sides of the cake with the cooled ganache. Press the crumbs from the crumbled cake layer into the sides and top of the cake. Serve immediately or refrigerate up to 1 day. Keep any leftovers refrigerated.