1 1/3 cups Pauls Double Thick Custard French Vanilla
4 eggs
1/3 cup milk
1 cup Pauls Double Thick Custard Rich Chocolate
Whipped cream, to serve
Fresh raspberries or frozen raspberries, to serve
Toasted flaked almonds, to serve
Nutrition info
Method
Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers of baking paper.
Step 2 Using an electric mixer, beat butter, sugar, vanilla, flours, vanilla custard, eggs and milk until just combined. Pour into prepared pan. Level top with a spatula. Bake for 1 hour 20 minutes or until a skewer inserted into the centre of cake comes out clean (cover cake loosely with foil if over-browning). Stand cake in pan for 10 minutes.
Step 3 Turn cake, top-side up, onto a wire rack lined with baking paper. Push the end of a wooden spoon into the top of cake to make deep holes, about 2cm apart, being careful not to push the whole way through to the base of the cake (see notes). Cool completely.
Step 4 Make Chocolate Ganache: Place dark and milk chocolate, and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, for 2 to 3 minutes or until chocolate has melted and mixture is smooth. Refrigerate for 20 to 30 minutes or until mixture is thick and spreadable.
Step 5 Place cake onto a serving plate. Spoon chocolate custard into a snap-lock bag. Snip off 1 corner. Pipe custard into holes in cake (see Kim’s tips) . Stand for 5 minutes to allow custard to settle. Pipe more custard into holes, if necessary. Spread top and side of cake with ganache. Top with whipped cream, raspberries and almonds. Serve (see notes).
