Chocolate Fudge Cake with Custard

Updated at: Sat, 07 Dec 2024 09:12:00 GMT

Step 1

To make the Cake layers; Preheat oven to 175 °C, and line and butter 6” circle cake tin

Step 2

Add dry ingredients into one bowl (flour, cocoa powder, baking powder and salt) and whisk together

Step 3

In a separate bowl cream butter until light and fluffy and then add sugars and mix together.

Step 4

Add eggs (one at a time) to butter mixture and mix until all of them are added. Then add espresso. Combine the milk with the double cream.

Step 5

Then add the dry ingredients to the butter mixture slowly (quarter at a time) whisk until smooth then add milk/double cream (a third at a time) in between the additions of the dry ingredients. Divide mixture into cake tins, around 350-400 g each, and then bake for 25-30 minutes till the cake comes clean from a skewer.

Step 6

Take out cakes and leave them to cool before leveling off

Step 7

For the Dark chocolate ganache; Put 200 ml cream into a pan and heat it up until it starts to simmer/lightly boil. Chop the dark chocolate into small fine pieces and place into a bowl with 30 g butter and salt, add the cream and let it sit for 1-2 minutes before slowly mixing to fully combine the ingredients (optionally emulsify using an immersion blender after letting it sit)

Step 8

Cover the ganache with clingfilm, making sure it touches the skin and leave to fully cool before using

Step 9

For the Milk chocolate ganache; Put 200 ml cream into a pan and heat it up until it starts to simmer/lightly boil. Chop the Milk chocolate into small fine pieces and place into a bowl with 30 g butter and salt, add the cream and let it sit for 1-2 minutes before slowly mixing to fully combine the ingredients (optionally emulsify using an immersion blender after letting it sit)

Step 10

Cover the ganache with clingfilm, making sure it touches the skin and leave to fully cool before using

Step 11

To assemble; layer the cake layers with milk chocolate ganache as the filling and place dark chocolate ganache as the top and sides of the cake. Decorate as desired

Step 12

For the Crème anglaise; heat the milk and cream together in a saucepan over a medium-low heat until its warm/simmers with the vanilla extract/pod

Step 13

In a large bowl whisk together the egg yolks and sugar until light, pale and fluffy

Step 14

Once milk is hot, add it to the egg yolk mixture a ¼ at a time to temper the yolk mix and whisk to combine. Once all the milk is combined with the egg yolk mixture pour it back into the saucepan. Then place on the heat, stirring constantly until the mixture thickens and passes the spoon test (or reaches between 75 °C – 85 °C).

Step 15

Once the mixture thickens slightly, remove from heat and sieve into a bowl. Use when warm or cold, pouring over the chocolate cake as desired

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