Reviewed: Jul. 23, 2012

the cake was a disappointment. It's texture was dry and the custard had little flavor. I think the original recipe by scratch is worth the extra time.

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3 users found this review helpful

Reviewer:

mich

Reviewed: Jun. 19, 2012

This cake recipe is wonderful, I love the how to video that comes with it. I made this for my Hubby's Birthday. Everyone was so bad and had two slices! I will be making this again as soon as I have an excuse!

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5 users found this review helpful

Reviewer:

Delicious Debbie

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

Reviewed: Jun. 18, 2012

Used golden cake mix. Cake and filling were good, but I used dark chocolate squares for the top. It was HORRIBLY bitter. I may try this recipe again with different chocolate, but I'm not sure it lived up to my expectation enough to bother. Made 2 cakes and one split after I added the chocolate and both halves of the top slid off to the side. Not a nice presentation. :(

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Reviewer:

Char

Cooking Level: Intermediate

Reviewed: Jun. 17, 2012

I could not get the filling to firm up. I finally substituted vanilla pudding in a can. The top layer of the cake broke apart when I tried to gently push the filling out, so the cake was not attractive. Won't use recipe again

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3 users found this review helpful

Reviewer:

Stan

Cooking Level: Intermediate

Living In: Plainfield, Indiana, USA

Reviewed: Jun. 7, 2012

For those of you who said the filling came out runny, watch his video, even though in the written instructions and on the video he says to turn it to low when you add the egg and cornstarch combination, DON'T. Keep your heat on medium and then it will thicken in 1 minute as he states, otherwise, if you put it on low it will take more like 5 minutes to thicken so quickly. You also need to make sure you chill your filling for 3-4 hours before you put it between your cake layers. The custard came out wonderfully after I made sure it thickened in the pan before I put it in the fridge for 3- 4 hours.

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25 users found this review helpful

Reviewer:

wickedlydelightfulcakes

Reviewed: Jun. 1, 2012

This is a good recipe, but this will make it great! For the problem with the ganache use: 1/2 cup crisco shortening, 1/2 cup butter and mix them together with you mixer until fluffy. Then add 1/4 teas salt and 1 teas vanilla. Mix. Add four cups powered sugar one cup at a time and mix well after each cup. Add heavy cream (not whipping cream) until the mixture is very firm but spreadable. (Weather conditions determine how much cream is needed.) When ready to frost top of cake place ganache into the microwave for a few min. Careful not to burn, but must be porable. ( Add small amount of milk it needed) Pour on the middle of cake and use knife to spread it out causing some to run down sides of the cake. Ganache will firm up after it cools. Also after you take cakes out of oven press down on middle of each cake to make it flat with the edges taken hump out of middle of cakes. This will not hurt the taste and will make a more professional looking finished product.

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Reviewer:

Karen

Reviewed: May 21, 2012

I made this, but I did alter it...I made a mocha-cream filling instead, and used my recipe for the chocolate ganache instead...it's not as clumpy as this version.

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Reviewer:

jmd19b

Cooking Level: Expert

Home Town: Proctorsville, Vermont, USA

Reviewed: May 13, 2012

Excellent! The pastry cream took approximately 8 minutes to thicken up and I had to turn the heat up higher, and keep stirring. We were not disappointed.

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Reviewer:

FINet

Reviewed: May 8, 2012

This is a great recipe, I actually did them in cupcakes....Loved by all!

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Reviewer:

Martha

Reviewed: Apr. 24, 2012

I made this, following the recipe to a T and it did not turn out. The custard never firmed up, and the chocolate "frosting" was terribly lumpy. The cake was good, but it was from a box. Will be using a different recipe in the future, sorry.

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7 users found this review helpful