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.

Prepare the Cake Batter

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.

Bake the Cake

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.

Make the Custard

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.

Prepare the Nutella Crunch

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.

Make the Espresso Ice Cream

Once the cake has cooled, spread the custard evenly over the top. Sprinkle with Nutella crunch and serve with scoops of espresso ice cream.

Assemble the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

heavy cream

egg yolks

gelatin powder

cold water

hazelnuts, chopped

Nutella

butter, melted

brown sugar

espresso, brewed and cooled

CHOCOLATE CUSTARD CAKE

Make CHOCOLATE CUSTARD CAKE Recipe in just 2h . ESPRESSO ICE CREAM, NUTELLA CRUNCH

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