- Dish type
- Celebration cakes
- Birthday cake
A gorgeous chocolate cake is split into two layers, then filled with a delicious vanilla custard filling. This makes a perfect celebration cake for birthdays and special occasions.
175 people made this
- 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
MethodPrep: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.
Reviews & ratingsAverage global rating:(192)
Reviews in English (159)
Here's a trick I learned a couple of years ago about splitting the cake. Instead of using a knife to cut the cake, you can use dental floss. Just use a long piece of floss to line up the floss with center height of the cake, all the way around the edge. When the floss is all lined up, loop the ends over each other and pull through. This will give one perfect slice through the cake two make two thin cakes!-07 Nov 2004
THE CAKE CAME OUT GREAT. VERY EASY. I HAVE READ A FEW OF THE REVIEWS, AND ONE HAD SAID THAT THE CUSTARD WAS LUMPY. THE ONLY LUMPS I GOT WERE FROM THE SIDES OF THE PAN WHEN I STIRRED THEM IN. I HAD USED A LARGE SERATED KNIFE TO SPLIT THE CAKE AND IT CAME OUT FINE. I HAD ALSO USED BAKING POWDER INSTEAD OF THE BLOCKS. 3T OF POWDER AND 1T OF OIL EQUALS 1 1oz BLOCK CHOCOLATE. I THOUGHT THERE WAS ENOUGH GLAZE. I ALSO QUARTERED BANANAS THEN SLICED THEM AND PUT THEM ON TOP OF THE CUSTARD IN THE MIDDLE. I TOSSED THEM CAREFULLY WITH JUST ENOUGH LEMON JUICE, ABOUT 2t SO THEY DIDNT TURN BROWN. THIS WAS A GREAT ADDITION. I HOPE THIS HELPS AND ENCOURAGES YOU. BAKE ON GIRLS!! GOD HAS A WONDERFUL PLAN FOR EACH OF YOUR LIVES. HE CREATED YOU. HE LOVES YOU. ASK HIM TO REVEAL HIMSELF TO YOU, AND I PROMISE YOU HE WILL. START LOOKING FOR HIM IN EVERYTHING! HE IS THERE. STAND ON HIS PROMISES IN HIS WORD, AND BE ENCOURAGED.-24 Nov 2004
I can't speak for the icing or the filling, but this cake recipe is wonderful and moist. However, I prefer to bake it in two layers rather than split it, so if you are like me, just enter 18 servings for the amount and hit calculate, and this should give you enough batter for two 9 inch pans (use 2 eggs instead of 1 1/2 though). Some advice on pastry cream: mixing the sugar and cornstarch in the beginning is essential to smoothe cream, but there is also another problem. Even after you remove the pan from heat, the custard continues to cook, and thus, if you do not continue to stir afterwards, you may still get lumps. To combat this, chill a metal or ceramic mixing bowl in your freezer before beginning the cooking process. Once thickened, remove the custard to the bowl, mixing all the while, and stir until the custard is no longer hot. (If you have a stand mixer, you can use the accompanying mixing bowl and mix on low speed until cool). For the topping, I used a dark chocolate ganache (1c scalding hot evaporated milk or cream, 8oz 70% dark chocolate, 1/4c sugar: pour the hot milk over the chocolate and sugar; stir to combine; chill until spreadable consistency.) Hope this helps!-24 May 2009