We created this intense 'bread pudding' using chocolate spice cake instead of bread and baked it in a Charlotte mold with a custard adapted from a recipe in Maida Heatter's Book of Great Desserts (Random House, 1991).
For the cake: Preheat oven to 375°. Grease a jelly roll pan with 1 tbsp. of the butter; set aside. Sift flour, baking soda, ginger, cinnamon, salt, cloves, mustard, and pepper together into a medium bowl. Beat sugar and remaining 9 tbsp. butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time, then molasses. Mix in one-third of the flour mixture, then one-third of the coffee; repeat process twice. Beat in chocolate.
Whisk eggs and vanilla together in a small bowl, whisk into milk mixture, and set aside.Cut parchment paper to fit sides and bottom of a 13-cup charlotte mold. Grease mold with half the remaining butter, line with paper, and grease with remaining butter. Cut a circle of cake to fit bottom of mold and press into bottom. Cut 7 more pieces into flared"planks", about 1" × 2" × 3 1⁄2".
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