Turn leftover holiday cake into a rich, creamy dessert with warm chocolate and a hint of rum — no waste, just taste!

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Leftover Cake Chocolate Pudding | Budincă de ciocolată cu resturi de tort

Ingredients

Scale

1/2x 1x 2x 3x

• 200 grams milk chocolate, broken into pieces
• 300 milliliters whipping cream
• 1 tablespoon rum essence (or vanilla, orange, or almond — your choice)
• Leftover cake (e.g. sponge, pound cake, or nut cake), sliced (approx. 8–10 slices depending on tray size)
• Optional: extra chocolate shavings for topping

Instructions

1. Make the Chocolate Cream:

   1. Heat 300 ml of whipping cream in a saucepan until hot, but not boiling.
   2. Add 200 g of milk chocolate, broken into small pieces.
   3. Stir continuously over medium heat until completely melted and smooth.
   4. Add 1 tablespoon of rum essence (or any preferred flavoring).
   5. Remove from heat and let the cream cool to a warm (not hot) temperature.

2. Layer the Dessert:

   1. In a square or rectangular tray, place a layer of cake slices — not too thin or too thick.
   2. Pour about ¾ of the warm chocolate cream over the cake slices.
   3. Press lightly and add more slices along the edges to cover the entire base.
   4. Smooth and level the cream so it fills all gaps evenly.
   5. Add another layer of cake slices on top.
   6. Pour the remaining chocolate cream over this layer and gently spread it to cover.

3. Chill and Serve:

   1. Optionally sprinkle some grated chocolate or nuts on top for texture.
   2. Place the tray in the fridge for at least 2 hours to set.
   3. Serve chilled or warm slightly in the microwave for a gooey version.