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White chocolate custard cake
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Prep Time:
415 minutes
Cook Time:
30 minutes
Total Time:
445 minutes
Elevate your Easter with a decadent chocolate festive cake.
Ingredients:
  • 6 eggs
  • 215.00 gm caster sugar
  • 75.00 gm self-raising flour
  • 125.00 ml plain flour
  • 65.00 gm cocoa powder
  • 20.00 gm custard powder
  • 10.00 gm cornflour
  • 20.00 gm caster sugar
  • 450.63 gm milk
  • 4.40 gm vanilla extract
  • 1/2 x 180g block white chocolate, chopped
  • Mini Easter eggs, to decorate
  • 150g dark chocolate, chopped
  • 63.13 gm thickened cream
Instructions:
  • For the custard: In a saucepan over medium heat, whisk together custard powder, cornflour, and sugar. Pour in 2 tablespoons of milk and stir until smooth. Slowly pour in the rest of the milk. Cook and stir for 5 to 7 minutes until the custard boils and thickens enough to coat the back of a spoon. Take the pan off the heat and stir in vanilla and chocolate until smooth. Transfer the custard to a heatproof bowl, cover the surface with plastic wrap, and let it cool to room temperature before refrigerating for 2 hours.
  • Begin by preheating your oven to 170°C (150°C fan-forced) and generously grease two 6cm-deep, 20cm round springform cake pans. Line the bases with baking paper.
  • 1. Beat eggs with an electric mixer until thick and creamy for 8 to 10 minutes. Gradually add sugar, 1 tablespoon at a time, beating to dissolve. Triple-sift flours and cocoa powder. Gently fold into the egg mixture until just combined. Divide the batter between the prepared pans.
  • Bake the cakes for 18 to 20 minutes, rotating halfway through, until they spring back when touched in the center. Cool completely on wire racks lined with baking paper, top side up.
  • Cover the base and sides of a springform pan with plastic wrap. Add one layer of cake to the pan. Spread custard over the cake. Add the remaining cake on top. Cover and chill in the refrigerator for 4 hours, or until the custard is set.
  • Prepare the ganache by placing chocolate and cream in a microwave-safe bowl. Heat in the microwave on medium-high (75%) for 30 seconds to 1 minute, stirring with a metal spoon until smooth. Chill in the refrigerator for 10 minutes, or until it reaches a spreadable consistency. Next, take the cake out of the pan and transfer it to a plate. Cover it with the ganache and let it sit for 5 minutes. Finally, garnish with eggs and allow it to set for 15 minutes before serving.

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