Chocolate custard cake
Served with raspberries, this chocolate custard cake is the perfect dessert for your next celebration.
Note: + cooling time
- 200g butter, softened
- 1 cup (220g) caster sugar
- 2 tsp vanilla extract
- 100g dark chocolate, melted, cooled slightly
- 3 eggs
- 1 1/4 cups (185g) self-raising flour
- 1/4 cup (25g) cocoa powder
- 1 1/4 cups (310ml) Pauls Vanilla Custard
- 1 tsp cornflour
- Icing sugar, to serve
- Raspberries, to serve
- Pauls Vanilla Custard, extra, to serve
Preheat oven to 160°C. Grease a deep 20cm (base measurement) springform cake pan and line the base with baking paper. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Beat in the chocolate. Add eggs, 1 at a time, beating well after each addition.
Sift flour and cocoa powder into a medium bowl. Add flour mixture and 1/2 cup (125ml) custard, in alternating batches, to the butter mixture and fold to combine. Spoon one-third of the cake batter into the prepared pan. Use a flat-bladed knife to make indents in the surface.
Combine remaining custard with cornflour in a bowl. Spoon half the custard mixture over the indents. Continue layering with remaining cake batter and custard mixture, finishing with cake batter. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool slightly.
Transfer the cake to a platter. Dust with icing sugar. Serve warm with raspberries and extra custard.