Pastry by Saloni

For the Chocolate Cake
1 Preheat oven to 350°F (175°C). You will need a 9-inch (22cm) Baking Dish or Pie Dish. 
2 In the 9-inch baking dish combine room temp milk, vinegar (or lemon juice) and plain yogurt and let the mixture rest for about 5 minutes. During this time, the milk will curdle slightly, creating a natural buttermilk substitute
3 Add sugar, oil, and vanilla extract to the curdled milk. Whisk gently until the sugar dissolve and the mixture becomes smooth. 
4 Sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt into the wet ingredients, whisking until you achieve a smooth, lump-free batter.
5 Spread the batter in an even layer.
6 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the surface springs back when gently pressed.
7 While the cake is baking prepare the Chocolate Pudding
For Chocolate Pudding: 
10 In a medium-sized pot combine milk, sugar, cocoa powder and cornstarch.
11 Stir on low - medium heat until it starts to thicken. Continue to mix when it comes to a boil. Let it bubble for a minute on low heat. Remove from heat.
13 Add butter, vanilla and chopped chocolate. Mix until it is smooth.
17 Use the handle of a wooden spoon or a fork to poke holes evenly across the surface of the cake.
19 Then, slowly pour the hot chocolate pudding over the cake, allowing it to seep into every hole and soak through the layers. 
18 Let the pudding absorb into the cake for about 10 to 15 minutes before serving, creating a deliciously gooey and comforting dessert. You can reserve some pudding to pour later. 
15 Dust Cocoa Powder on top before serving. 
16 Enjoy warm chocolate pudding with scoop of ice cream.