Chocolate custard cake

Served with raspberries, this chocolate custard cake is the perfect dessert for your next celebration.



Note: + cooling time

1h 15m


  • 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


Step 1

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.

Step 2 

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.

Step 3

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.

Step 4

Transfer the cake to a platter. Dust with icing sugar. Serve warm with raspberries and extra custard.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.