Chocolate Custard Cake Recipe
Recipe information
Make Chocolate Custard Cake in just 2h . ESPRESSO ICE CREAM, NUTELLA CRUNCH
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Ingredients
Cake Ingredients
Custard Ingredients
Nutella Crunch Ingredients
Espresso Ice Cream Ingredients
Cake Preparation
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into greased and floured cake pans.
2. Bake the Cake
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove from pans to cool completely.
Custard Preparation
3. Make the Custard
In a saucepan, combine milk, cream, and sugar. Heat until steaming. In a separate bowl, whisk egg yolks. Gradually add hot milk mixture to the yolks, whisking constantly. Return to saucepan and cook until thickened. Stir in cocoa and gelatin mixed with cold water. Chill until set.
Nutella Crunch Preparation
4. Prepare the Nutella Crunch
In a bowl, mix chopped hazelnuts, Nutella, melted butter, flour, and brown sugar until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden. Let cool, then break into pieces.
Espresso Ice Cream Preparation
5. Make the Espresso Ice Cream
In a bowl, whisk together cream, milk, sugar, espresso, vanilla, and salt. Pour into an ice cream maker and churn according to manufacturer's instructions until thick and creamy. Freeze until firm.
Assembly
6. Assemble the Cake
Once the cake has cooled, spread the custard evenly over the top. Sprinkle with Nutella crunch and serve with scoops of espresso ice cream.
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