Start by heating 2 cups of water in a small saucepan until it reaches boiling point. Add just a pinch of kosher salt to the boiling water for flavor balance. In a separate bowl, thoroughly mix 4 tablespoons of cornstarch with 3 tablespoons of cold water. Gradually pour the cornstarch mixture into the boiling water while constantly stirring to prevent lumps from forming. Incorporate 1 ounce of chocolate chips, 2 tablespoons of cocoa powder (a combination of Dutch and dark), and a teaspoon of vanilla extract into the saucepan. Cook the mixture over medium heat, stirring occasionally until it thickens.

While your pudding cools down to room temperature, preheat the oven to 350°F and grease two 9-inch baking pans. Begin making the cake batter by combining 1.5 cups of gluten-free flour with xanthan gum, 1 tablespoon of white vinegar, and 1.5 teaspoons of baking soda in a large mixing bowl. Add in 4 tablespoons of vegetable oil, a pinch of salt, and the cooled pudding mixture from Step 1. Mix all the ingredients well until a smooth batter forms.

In a separate bowl, whisk together ¾ cup of cocoa powder (a combination of Dutch and dark), 1 cup of milk, and ¾ teaspoon of baking powder. Slowly pour the wet ingredients into the dry ingredients while continuously mixing to avoid any lumps. Gradually add 1 cup of warm water and mix until well combined.

Divide the batter equally between the two greased baking pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.

In a medium mixing bowl, cream together 3 ½ cups of confectioners’ sugar, 2 teaspoons of vanilla extract, and ¾ cup of butter or vegan baking stick. Slowly add in half a cup of water while continually mixing until the frosting reaches your desired consistency. Incorporate 1 cup of cocoa powder (a combination of natural unsweetened and dark) into the frosting, mixing until smooth and fluffy.

Assemble your cake by placing one cooled cake on a serving platter. Spread a layer of the chocolate pudding filling over the top of the cake before gently placing the second cake on top. Frost the top and sides of the cake with the chocolate frosting, using a spatula or knife to create an even layer. For an added touch, decorate the top of the cake with chocolate chips or sprinkles. Chill in the refrigerator for at least 1 hour before slicing and serving cold, or let it sit at room temperature for a few minutes before enjoying.