Imported from Instagram

British School Chocolate Cake with Warm Chocolate Custard

Name: British School Chocolate Cake with Warm Chocolate Custard
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 16 servings
Cuisine: British
Ingredients: 150 g salted butter (softened); 100 ml neutral oil; 250 g light brown sugar (for the cake); 3 large eggs (for the cake); 150 ml buttermilk; 2 tsp vanilla bean paste (for the cake); 200 g self-raising flour; 50 g cocoa powder (for the cake); 1 tsp baking powder; 0.5 tsp bicarbonate of soda; 3 g flaked salt; 1 tsp instant coffee; 100 ml boiling water (for dissolving the coffee); 150 g icing sugar (for the icing); 25 g cocoa powder (for the icing); 2 tbsp boiling water or hot milk (use enough to make a thick, glossy icing); salt (a pinch, for the icing); 0.5 tsp vanilla bean paste (for the icing); chocolate sprinkles (to top); 500 ml whole milk (for the custard); 40 g custard powder; 30 g cocoa powder (for the custard); 50 g light brown sugar (for the custard); 75 g milk chocolate (finely chopped); 1 tsp vanilla bean paste (for the custard); fine sea salt (a pinch, for the custard)

Recipe by Annie Mae Herring @theculinarybee · Instagram

Imported by Athanasia Nguyen on SeeMeCook

A fudgy chocolate sponge topped with glossy chocolate icing and sprinkles, served with a generous amount of warm chocolate custard. This nostalgic British school-dinner dessert is rich, soft, and comforting.

16 servings65 minBritish

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Ingredients

150 g salted butter (softened)
100 ml neutral oil
250 g light brown sugar (for the cake)
3 large eggs (for the cake)
150 ml buttermilk
2 tsp vanilla bean paste (for the cake)
200 g self-raising flour
50 g cocoa powder (for the cake)
1 tsp baking powder
0.5 tsp bicarbonate of soda
3 g flaked salt
1 tsp instant coffee
100 ml boiling water (for dissolving the coffee)
150 g icing sugar (for the icing)
25 g cocoa powder (for the icing)
2 tbsp boiling water or hot milk (use enough to make a thick, glossy icing)
salt (a pinch, for the icing)
0.5 tsp vanilla bean paste (for the icing)
chocolate sprinkles (to top)
500 ml whole milk (for the custard)
40 g custard powder
30 g cocoa powder (for the custard)
50 g light brown sugar (for the custard)
75 g milk chocolate (finely chopped)
1 tsp vanilla bean paste (for the custard)
fine sea salt (a pinch, for the custard)

Steps

1
Heat the oven to 180°C, or 160°C fan. Grease and line a 23 cm / 9-inch square tin.
2
Beat the softened salted butter, neutral oil, and light brown sugar together until creamy.
3
Beat in the eggs one at a time, making sure each is incorporated before adding the next.
4
Beat in the buttermilk and vanilla bean paste.
5
Fold in the self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and flaked salt.
6
Dissolve the instant coffee in the boiling water. Gradually mix the coffee mixture into the batter until smooth.
7
Pour the batter into the prepared tin and bake for 30–35 minutes, until a skewer inserted into the cake comes out with a few moist crumbs.
8
Leave the cake to cool completely in preparation for icing.
9
For the icing, mix the icing sugar, cocoa powder, pinch of salt, and vanilla bean paste with enough boiling water or hot milk to make a thick, glossy icing.
10
Spread the icing over the cooled cake. Add the chocolate sprinkles and leave the icing to set before slicing.
11
For the custard, whisk around 75 ml of the cold milk with the custard powder, cocoa powder, and light brown sugar until smooth.
12
Heat the remaining milk until steaming, then whisk in the custard mixture.
13
Cook gently, whisking, until the custard has thickened.
14
Remove the custard from the heat and stir through the chopped milk chocolate, vanilla bean paste, and fine sea salt until glossy and smooth.
15
Cut the cake into school-dinner-style squares and serve with a generous amount of warm chocolate custard.

Notes

The source does not specify the exact number of servings; 16 squares is an estimate for a 23 cm square cake. The custard quantity is intended to be generous, as stated in the source.