Week 4 Day 3 Glazed chocolate custard cake

Glazed chocolate custard cake


Serves: 12 

150g plain flour

200g caster sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

175ml milk

75g margarine

1 egg

1 teaspoon vanilla extract


5 tablespoons caster sugar

2 tablespoons cornflour

1/8 teaspoon salt

350ml milk

2 egg yolks, beaten


60g cooking chocolate

45g butter

120g icing sugar

2 teaspoons vanilla extract

3/4 teaspoon vanilla extract

2 tablespoons hot water

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Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

Preheat oven to 180 C / Gas 4. Grease and flour one 23cm round cake tin.

Beat the flour, 200g sugar, baking powder, salt, 175ml milk, margarine, 1 egg and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour cake mixture into the prepared tin.

Bake at 180 C / Gas 4 for 30 to 35 minutes or until a skewer inserted near the centre comes out clean. Remove from the tin and let cool on a wire rack.

To Make The Cream Filling: In a 2 litre saucepan, mix 5 tablespoons of sugar, the cornflour and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.

To Make Chocolate Glaze: Heat the cooking chocolate and 45g butter over low heat until melted. Remove from the heat and stir in the icing sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.

To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake. 



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