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Rich chocolate custard poke cake
Rich chocolate custard poke cake
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
1970's retro cake with chocolate custard filling instead of jelly.
Ingredients:
  • 300g butter, melted, cooled
  • 215.00 gm caster sugar
  • 8.80 gm vanilla extract
  • 375.00 gm self-raising flour
  • 125.00 ml plain flour
  • 319.20 gm Double Thick Custard French Vanilla
  • 4 eggs
  • 84.98 gm milk
  • 240.00 gm Double Thick Custard Rich Chocolate
  • Whipped cream, to serve
  • Fresh raspberries or frozen raspberries, to serve
  • Toasted flaked almonds, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with two layers of baking paper.
  • With an electric mixer, blend butter, sugar, vanilla, flours, vanilla custard, eggs, and milk until combined. Transfer mixture to prepared pan, smooth the top with a spatula, and bake for 1 hour 20 minutes or until a skewer comes out clean. If needed, cover loosely with foil to prevent over-browning. Let the cake sit in the pan for 10 minutes before serving.
  • Invert the cake onto a wire rack lined with parchment paper. Using the end of a wooden spoon, poke deep holes into the top of the cake about 2cm apart, without piercing through the bottom of the cake. Allow the cake to cool completely.
  • To make the Chocolate Ganache, combine dark and milk chocolate with cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring with a metal spoon until smooth (2-3 minutes total). Chill in the refrigerator for 20-30 minutes until thick and spreadable.
  • Transfer the cake to a serving plate. Fill a snap-lock bag with chocolate custard, snip off a corner, and pipe the custard into the holes in the cake as per Kim’s tips. Let it sit for 5 minutes for the custard to settle, then add more custard if needed. Cover the top and sides of the cake with ganache, and finish by topping it with whipped cream, raspberries, and almonds. Serve according to the provided notes.

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