Prep time: 30 minutes

Cook time: 45-50 minutes

Cake Materials:

• 1 ½ sticks unsalted butter
• 1 ¼ cup water 
• 1 ½ cups flour (sifted)
• 7 eggs
• 1 tsp baking powder
• Pinch of salt

Custard Materials:

• 4 cups whole milk
• 4 tbsp. with bellies of flour (sifted)
• 4 tbsp. with bellies of potato starch (sifted)
• 3 egg yolks
• ¾ cups sugar
• 1 cup (2 sticks) unsalted butter softened at room temp

Chocolate Ganache Materials:

• 1 stick margarine
• ½ cup sugar
• 2 tbsp. cocoa powder with bellies
• 3 tbsp. water

Cake Process:

1. In a soup pot add in the butter and water and bring to a boil.
2. To the boiling mixture add in the flour and stir until it is combined. Make sure the heat is on low. Stir until the mixture pulls away from the pot. 
3. Set aside until it cools completely.
4. Move the mixture into a medium sized mixing bowl.
5. Add in one egg at a time, and using a hand held mixer mix well after each egg. 
6.  Add in the baking powder and pinch of salt mix until it is incorporated.
7. Separate the dough into 2 equal parts.
8. Prep a baking pan (about 9 x 13, or anything remotely close to that) with some parchment paper. 
9. Taking a spoon try to smooth out the first dough into the pan, making sure not to worry about it being perfect as you want it to create the mountain effect.
10. Bake for 25-30 minutes at 400 degrees F.
11. Repeat the same process with the second dough.
12. Set aside to cool completely.

Custard Process:

1. In a medium sized sauce pan add in the egg yolks, sugar, both flours, and milk.
2. Using a whisk mix to break up any clumps.
3. Cook over medium/ high heat (stirring constantly) until you get a thick custard which is also smooth.
4. Top with some plastic wrap making sure the plastic touches and covers the entire top of the pudding (watch video for visual).
5. Set aside to cool completely. 
6. In a large bowl mix the butter using a hand held electric mixer. Mix until it’s soft and creamy.
7. Slowly start to add in the cooled custard mixture. 
8. You can add in some fruit if you’d like however I prefer just the custard on it’s own. 
9. Spread on one layer of the cake.
10. Taking the second layer top the custard making sure the bumpy mountain top is facing the top. 
11. Set aside in the fridge to set.

Chocolate Ganache Process:

1. In a small saucepan combine all of the ingredients.
2. Place the pan on your stove top over keeping the heat at about medium.
3. Stir constantly while the mixture cooks making sure not to let the chocolate come to a boil.
4. Once all the sugar dissolves and the mixture thickens slightly (this can take 3-5 minutes) remove from heat and set aside.
5. Once the mixture is cool pour over the top of the cake. I like a lot of chocolate but you measure with your heart.
6. Set aside for a few hours to allow the cake and chocolate to set.
7. Cut up and ENJOY!