Instructions
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
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For the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan. Bake 9-11 minutes until set. Cool.
For the cake: Increase oven to 350°F. Melt chocolate and butter. Separately, whisk water, cocoa, salt, and vanilla. Beat egg yolks with 1/2 cup sugar until fluffy. Combine mixtures. Whip egg whites with remaining sugar to soft peaks. Fold into batter. Pour over crust. Bake 40-45 minutes until edges set but center jiggly.
For the pudding: Whisk sugar, cornstarch, cocoa, and salt in a saucepan. Add milk, cream, and egg yolks. Cook, stirring, until thick (10-12 minutes). Off heat, add butter, chocolate, and vanilla. Cool completely.
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Assemble: Spread cooled pudding over cake. Cover with plastic wrap. Chill 6+ hours or overnight.
To finish: Whip cream with sugar. Spread over pie. Dust with cocoa powder.
Serve: Remove springform sides. Slice and enjoy!
Notes
Make a day ahead for best results.
Cool each layer completely before assembling.
Refrigerate leftovers for up to 4 days.