Chocolate Cake with Vanilla Bean Custard Filling and Hazelnut Chocolate Ganache

Ingredients for Chocolate Cake (Yes, I cheated using a cake mix!)

  • 1 Chocolate cake mix
  • 1 Package of instant chocolate pudding mix (5.9 oz)
  • 3/4 Cup of sour cream
  • 1 Cup of vegetable oil
  • 4 Eggs
  • 1/2 Cup water

Preheat oven to 350 degrees.

Grease and flour the pan, then set aside.

Blend together the cake mix, sour cream, pudding mix, oil, eggs and water.

Pour batter into the pan and bake for 55 min to 1 hr and 10 min – depending on your oven.  My cake took about 1 hr and 5 min to bake completely.  Let the cake cool on rack, then make three layers using the cake slicer/leveler.

Vanilla Bean Custard recipe

  • 2/3 Cup sugar
  • 4 tablespoons cornstarch
  • 4 Egg yolks
  • 2 Cups of milk
  • 1 Envelope of unflavored gelatin
  • 1/4 Cup of water
  • 2 Cups heavy cream
  • 1/4 Cup of sugar
  • 2-3 Tablespoons of vanilla bean paste

Place sugar and cornstarch in a small to medium size pan.  In a bowl, mix the egg yolks and milk together.  Whisk them into the sugar and starch mixture in the pan.  Cook this over low heat and gradually increase to medium heat bringing the mixture to a boil.  The mixture will bubble slowly.  whisk this bubbling mixture for 2-3 min and remove from heat.

Soak the gelatin in a 1/4 cup of warm water for 5 minutes.  Add gelatin mixture to hot custard and whisk.   Set aside to cool in a bowl, cover with plastic to keep mixture from crusting and refrigerate until cool.

After the mixture has cooled, whip cream, sugar, and vanilla to medium peaks.  Fold whipped cream to a creamy stage before gradually folding into the custard.  Refrigerate until ready to use.

More instructions coming soon…Sorry for the wait!

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