We loved Julie’s recipe so much, we made a GF cheater version almost as good as the original!
Preheat your oven to 350*F or 180*C and line two 8 or 10″ springform pans with parchment paper.
Prepare your cake mixes according to package directions and bake. Once baked, leave the cakes to cool completely.
Filling: Bring the milk and flour to a boil in a small saucepan over medium heat. Whisk until the flour is cooked and it thickens to the consistency of a thick pudding. Remove from the heat and add the vanilla. Pour into a shallow dish to cool completely.
In a large bowl whip the butter and sugar until it is light and creamy. Beat in the cooled milk and flour mixture a spoonful at a time, until you have a light and fluffy cream. Like a thick whipped cream.
Choose the least domed cake to be your base cake (you can even it out a little if you like!), and leave it in the springform pan. Spread the filling mixture on top. Unmold the second cake and place on top of the filling, gently press down. Cover with plastic wrap and put in the fridge to set, ideally about 2 hours.
Ganache: Add the ingredients to a pyrex measuring cup and microwave 1-2 minutes, stir until the chocolate chips are melted through. Let cool for 15-20 minutes. When ready, unmold the cake and place on a wire rack over a baking tray and pour the ganache over so it completely coats the cake.
Let the ganache set and SERVE!
If you are just using one cake mix you’ll obviously have a thinner 2 layer cake but it’s very rich and will be just as popular!
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