This cake ‘takes the cake’ for pure chocolate heaven… happy weekend!
Donna Hay’s chocolate custard poke cake
2½ cups (375g) self-raising (self-rising) flour, sifted
½ cup (50g) Dutch cocoa, sifted
1 cup (220g) caster (superfine) sugar
½ cup (90g) brown sugar
1¾ cups (430ml) buttermilk
250g unsalted butter, melted
2 teaspoons vanilla extract
200g 70% dark chocolate, melted
chocolate custard icing
200g dark chocolate, finely chopped
1½ cups (325g) good-quality store-bought thick custard
1 cup (250ml) buttermilk
400g dark chocolate, melted
Preheat oven to 180°C (350°F). Place the flour, cocoa, sugars, eggs, buttermilk, butter, vanilla and melted chocolate in a large bowl and whisk until smooth. Pour the mixture into a lightly greased 6cm-deep, 31cm x 21cm loaf tin lined with non-stick baking paper and smooth the top with a palette knife. Cook for 40–45 minutes or until cooked when tested with a skewer. Set aside to cool.
While the cake is cooling, make the icing. Place the chocolate and custard in a small saucepan over low heat and cook for 2–3 minutes or until the chocolate has melted. Remove from heat, add the buttermilk and whisk until smooth. Using the handle of a wooden spoon, poke deep holes, 3–4 cm apart, into the cake. While the custard is still warm, slowly pour the custard over the cake and tap gently to release any air bubbles. Refrigerate until cold.
To make the chocolate shavings, pour the melted chocolate onto the back of a large baking tray and spread to 5mm thick. Refrigerate until hard. Using a knife, scrape the chocolate away from you to create shavings. Turn out the cake onto a serving plate and top with shaved chocolate to serve.
A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )