Thursday, June 4, 2009

Chocolate Custard Cream Cake


Moist cake:
150g butter
280g light brown sugar/brown sugar
1/2tsp chocolate paste
2 egg
190g boiling water
45g cocoa powder
250g cake flour
1/2tsp baking soda
1tsp baking powder

Custard cream:
300g milk
90g sugar
1/4tsp salt
1tsp instant coffee powder

50g custard powder
2tbsp cocoa powder
1tsp chocolate paste
1 egg yolk
165g milk

10g butter

Moist cake:
1. Preheat oven to 175C.
2. Sift flour, baking soda and baking powder together and set aside.
3. Cream butter and sugar until light and fluffy.
4. Slowly beat in egg and chocolate paste until well combined.(If batter curdle add in some flour.)
5. Mix cocoa powder and boiling water together.
6. Beat in flour and cocoa mixture alternately until well combined.
7. Pour batter into a lined 8inches round tin.
9. Bake for 40-45mins, if skewer comes out clean when inserted into cake then it done.
10.Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Custard Cream:
1. Mix (B) together until well combined and set aside.
2. Boil (A) together until sugar dissolved.
3. Pour (A) into premix (B).
4. Return to the stove and cook over low fire until mixture thicken. (Stir mixture all the time and remove pot from the fire every now and then to prevent mixture turn lumpy.)
5. Add (C) and stir until smooth.

Assemble cake:
1. Slice away the top crust and slice the cake horizontally into two pieces.
2. Sandwich the cakes with the chocolate custard cream.
3. Cover the whole cake with the chocolate custard cream and smooth the surface.
4. Press a palette knife lightly on the surface of the cake and slide it from side to side to create pattern on the cake.
5. Chill in the fridge.


Kitchen Corner said...

Ohh...the custard cream looks light and smooth. Thanks for sharing the recipe. I would love to try out the custard cream for my chocolate cake :P

Happy Flour said...

Hi Kitchen Corner,

Ya, the custard cream is very delicious.:) Can use it for simple chocolate cake or swiss roll.

Kelly said...

Wow, the custard looks great! I can literally smell the chocolate! One can never have enough chocolate, don’t you think? For similar great chocolate recipes, check out Dove Chocolate Discoveries webpage. Yummy!

Happy Flour said...

Hi Kelly,

Thanks for your nice words.

weng said...

Hi, just a random note.. Hope you don't mind.. I just want to tell you that in the recipe you've typed.. I think the cocoa powder in the cake ingredients is missing.. Hehe.. I just realised that and inform you straightaway so that other readers will not be confused. =)

Thanks for the recipe and god bless..

Happy Flour said...

Hi Weng,

Hehehe...sorry, miss out that. I already make amendment. Thanks for letting me know.

Anonymous said...

wish to ask compare this cake to the chocolate fudge cake u made using aunty yochana's recipe. which cake is better??


Happy Flour said...

Hi Missy,

This is chocolate butter cake whereas the chocolate fudge cake is chocolate sponge cake. For me both also taste fantastic.

Anonymous said...

Hi, just wanted to find out if this chocolate cake is the heavier kind, like very moist on the inside when eaten? Or is it the light and fluffy kind of the inside?

Happy Flour said...

Hi WeiLi,

This is a moist chocolate butter cake.

Anonymous said...

I followed your recipe and while the cake was tasty, my custard cream did not turn out as expected. It was quite runny and not very spreadable like icing or whipped cream. It was very pudding like, even after I added corn starch to try to thicken it. What did I do wrong?

Happy Flour said...

Hi Anonymous,

Did you pour the boiled milk into the egg yolk mixture or you do it the other way round. Once it thicken you have to remove it from fire as it will get thicker during cooling.

The Flour Boss said...

any substitute for custard cream? Thank have a nice day! you have a wonderful site!

Happy Flour said...

Hi The Flour Boss,

You can use chocolate frosting/ganache.