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Chocolate Cake´╗┐

Ingredients

Makes 10-12 slices

You will need 3 x 20cm cake tins, base-lined with greaseproof paper

For the cake:

  • 100g unsalted butter at room temperature
  • 260g caster sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 45g cocoa powder
  • ¾ teaspoon bicarbonate of soda
  • A pinch of salt
  • 170g plain flour
  • 160ml whole milk
  • For the custard:
  • 500g caster sugar
  • 1 tablespoon golden syrup
  • 125g cocoa powder
  • 200g cornflour
  • 85g unsalted butter, cubed
  • ½ teaspoon vanilla extract

Method:

Preheat oven to 170°c (325°F) Gas 3

Cream the butter and sugar until light and fluffy

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a spatula after each addition. Beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt until well mixed. Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is well combined. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 25-30 minutes. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

For the chocolate custard:

Put the sugar, golden syrup, cocoa powder and 600ml water into a large saucepan and bring to the boil over medium heat, whisking occasionally. Mix the cornflour with 120-200ml water, whisking briskly as you add the water. The mixture should be the consistency of thick glue so add more water if it is still too thick (do not exceed 250ml). Whisk gradually into the cocoa mixture in the pan over medium (not high) heat. Bring back to the boil, whisking constantly. Cook, whisking constantly, for a few minutes, until quite thick. Remove from the heat and stir in the butter and vanilla extract. Pour into a bowl, cover with clingfilm and chill until very firm.

Slice a thin layer off one cake and put in a food processor. Process into fine crumbs. Put one cake on a cake stand and spread ¼ of the custard over it. Place a second cake on top and spread another ¼ of the custard over it. Top with the last cake and spread the remaining custard over the top and sides. Cover with the crumbs and chill for 2 hours.

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