Peach Pudding Chocolate Cake

Funny, that after I wrote this post I realised that there was already a similar cake on my blog some time ago. But still, they are different. This is a collective recipe, based on many that I found on Turkish cooking sites. In Turkish it is called "köstebek pasta", which means "mole cake". There are many varieties of how to prepare it, I guess it depends on personal taste.
What is good about it is that one can put almost any seasonal fruit in it or skip the fruit part and make it vanilla, coconut, chocolate chip or any other taste. Most frequent that I saw was coconut and banana. I have chosen to add vanilla, rum and peaches to the pudding part, which made the cake more summer-y.
I hope you give it a try, because it is really very easy and delicious. My husband, actually, found it to be one of the best cakes he tried:) Oh well, his mood changes a lot:) The pudding part is really creamy, light and tender. And chocolate glaze frames it really well. If you don't feel like dark chocolate use white chocolate or just whip some cream and frost the cake.

For the cake:
3 eggs
1.5 cups sugar
1 tb.s. olive oil
vanilla
30g (3tb.s.) cocoa powder
1 cup AP flour
Preheat oven to 150C. Mix all ingredients adding one by one and mix well. Grease 22cm round cake form and pour the batter into it. Bake during 25 minutes. Do not over bake or it will be difficult to work with it, the cake will crumble.
When it is ready, let it cool and cut lengthwise in half.

Pudding cream:
600ml milk
3/4 cup sugar
80g butter
3/4 cup flour
vanilla
rum essence (or coconut flakes...)
4-5 small peaches, cut into pieces
Melt butter in a pan, add milk and flour, whisk well and stay with this mixture, whisking now and then until the first bubble appears. The cream will become thick. Add vanilla or whatever you plan to add. Let it cool a bit.
Take a bowl (about 22 cm in diameter, and it should not be too deep). Cover it with cling film. Place one thin layer of cake into it (sprinkle with some milk). If it cracks a bit does not matter, try to put all pieces close to each other. Add fruit onto the bottom, if using any.
Pour the pudding filling onto the cake, do not go over it, stop when pudding reaches top of cake. Now cover with another layer of cake. Take long hanging sides of the film and cover the cake. Place a small plate over the top and press with something heavy, like a pack of milk. Refrigerate 2-3 hours.
Take the cake out of the bowl flipping it over and free it from the cling film. Melt 160g of dark chocolate with 2 tb.s. of oil and pour over the cake. Place into freezer for 10 minutes until the chocolate sets. Transfer the cake onto a plate on which it will be served.  Before cutting into portions I always heat the knife over gas stove (or hot water is also OK). Store in the fridge.
Enjoy!