A tasty recipe for a chocolate cake with a delicious chocolate custard filling. Kids and chocoholics will love trying their hands at this easy recipe.
Prep Time1 hr 15 mins
Cook Time30 mins
Chilling time2 hrs
Total Time1 hr 45 mins
- 100 g softened butter unsalted
- 260 g ccaster sugar
- 2 eggs
- ¼ tsp vanilla extract
- 45 g cocoa powder
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- A pinch of salt
- 170 g plain flour
- 160 ml whole milk
For the chocolate custard
- 500 g caster sugar
- 1 tbsp golden syrup
- 125 g cocoa powder
- 200 g cornflour
- 85 g softened butter unsalted
- ½ tsp vanilla extract
Preheat your oven to 170C and line 3 x 20cm cake tins with baking paper.
Make the cake
Mix the butter and sugar
Measure the butter and the sugar into a small bowl. Add it to a freestanding mixer or large bowl. Mix it together with your paddle attachments (or hand held mixer / wooden spoons) until it looks light and fluffy.
Add the eggs
Break them into a bowl one at a time. Add them to your bowl one at a time, mixing between additions. If you need to, scrape any unmixed ingredients from the side of the bowl with a spatula.
Add the rest of the ingredients
Measure out the cocoa powder into a small bowl, before adding it to your mixing bowl. Add the vanilla extract, baking powder, bicarbonate of soda, and salt to your bowl.
Mix everything together.
Weigh out the flour. Measure the milk into a jug. Add the flour and milk to your mixture then mix everything together until it is well combined.
Make the chocolate custard
Measure the sugar and cocoa powder into a bowl. Pop it in a small saucepan.
Measure the golden syrup out into a spoon and add that to your pan. Add 600ml of water to your pan and bring to the boil over a medium heat. Whisk occasionally.
While the custard is heating up, weigh out the cornflour into a small bowl. Add 120ml of water and give it a good mix. It should end up the consistency of a thick glue. If you need to add some more water, but no more than 250ml in total)
Add gradually to your chocolate mixture in the pan, stirring all the time. Bring the mixture back to the boil, whisking constantly, cook for a further few minutes until it is quite thick.
Remove from the heat, add the butter and vanilla extract. Pop it all in a bowl and leave to cool completely.
Assemble the cake
To make a cake crumble to top your cake with slice off a little from the top of each cake and zap it in a food processor until it’s nicely crumbled.
Put the first cake down on a cake stand and spread one quarter of the chocolate custard on top. Put the second cake on top and add another quarter of the custard on top. Pop the last cake on top. Spread the remaining custard over the top and sides of the cake. Cover with your crumbs. Chill for a few hours.