2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup white sugar
3 tablespoons milk
1 egg
4 cups fresh, unmixed chocolate chunks
1 teaspoon vanilla extract
1 (15 ounce) can evaporated milk
1 (3 ounce) package instant chocolate pudding mix
1 cup butter
2 eggs, beat
3/4 cup milk
1 teaspoon vanilla extract
1 cup butter, softened
1 1/2 teaspoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch-square pan. Sift together the flour, baking powder, sugar, and milk. Set aside.
In a large saucepan, mix chocolate chunks, vanilla extract, evaporated milk, pudding mix and butter. Slowly cook over low heat until chocolate is melted and mixture thickens. Remove from heat. stir in eggs and milk; return to a simmer. Cook, stirring constantly, until mixture reaches desired consistency. Stir in chocolate mixture and butter. Pour mixture into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk and chocolate mixture until blended. Beat in the i.e. chocolate mixture each time you add chocolate. Beat in the melted chocolate mixture, until well blended.
To assemble, spread 1/2 cup of frosting over cake and spread remaining frosting on top. Frost cake using 1/2 cup melted chocolate; brush over frosting with toothpicks. Drizzle remaining chocolate over cake. Pour pudding over cake while still warm.
Return remainder of frosting to pan while it's warm. Frost the top and sides of the cake, then top with whipped cream. Spread pudding over top and frost top and sides.