Served with raspberries, this chocolate custard cake is the perfect dessert for your next celebration.
Serves88
Cook time1 hr 15 mins1 hour 15 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
