This is an amazing recipe, but it takes some time to make. I recommend setting aside time the night before because it tastes even better the next day once the custard has had the chance to permeate the cake. The chocolate should be made last, but you can make the cake or custard first as they both need time to cool. Typically I make the cake first so I can make the custard while the cake is cooking.
This recipe was modified over several years of baking the cake from the one you can find here. I have simplified the instructions and made it with honey instead of refined sugar. We also like our chocolate dark.
- Flour Mixture
- 1 1/2 cups of all purpose gluten free flour (or cake flour if you eat gluten)
- 2 teaspoons baking powder
- 1/4 teaspoon salt (I use Himalayan salt)
- Wet ingredients
- 2 eggs
- 1/3 of a cup of butter (coconut oil works too)
- 1/2 cup of honey (Pro tip: grease the measuring cup and it comes out a lot faster)
- 1 teaspoon vanilla extract
- 1/2 cup of light cream
- Pan for cooking the cake in
- 2 mixing bowls
- Measuring cups/spoons
- Oven mitt
- Preheat the oven to 350 degrees. Grease and flour the pan of your choice. I use a non-stick springform pan and do not grease it.
- Honestly, I have children for helpers so I don’t do this until the batter is done. I suppose preheating is a thing for those who know they will not be interrupted 1 million times in the baking process.
- Create the flour mixture by combining (sifting together if you like to be fancy) the flour, baking powder, and salt.
- Combine the wet ingredients. I like to beat the butter first then add the honey, eggs, and vanilla.
- Add some of the light cream and flour mixture. Mix. repeat until you have added it all. I do it in two additions.
- Pour into prepared cake pan.
- Cook until a toothpick comes out clean, approximately 15 minutes.
- Let cool in the pan or on a wire rack until completely cooled. It cuts a lot easier when it is cool! (I have tried to cut it while hot and failed)
- Step 1
- 3 cups of light cream
- Step 2
- 1 cup of honey
- 1/2 teaspoon salt
- Step 3 (goes in the large measuring cup)
- 1 cup light cream
- 1/3 cup cornstarch
- 8 eggs
- Step 6
- 2 teaspoons vanilla
*Note: I typically buy one litre of light cream, use some for the cake and use whatever is left for the custard. I measure the cream for step 2 and just put the rest in the pot for step 1. Measurements do not need to be exact!
- Large Pot
- Large measuring cup (I use a glass 4 cup measuring cup)
- Place 3 cups of light cream in a large pot over low to medium heat. Wisk occasionally to prevent burning. (Stay closeby because milk burns fast!)
- Measure honey while the cream is heating up. Put the salt on top of the honey and have it ready to add to the hot milk.
- Also while the milk is heating up, measure the ingredients under Phase 2 in a large measuring cup so it is ready. Measure the light cream first. Mix in the cornstarch until there are no lumps. And add the eggs. I find it best to break the yolks and mix the eggs in one at a time.
- Once bubbles begin to form around the edge of the milk in the pot add the honey and salt. Using the whisk, stir it in until dissolved. Remove the mixture from the heat.
- Add the ingredients listed under step 3 to the hot milk mixture in a thin stream while whisking constantly.
- Return the pot to the heat.
- Bring the mixture to a boil while stirring constantly. Your arm will get a nice workout. Keep stirring for about 5 minutes until the mixture is thick. Be careful not to cook it so long that it goes lumpy.
- Remove the mixture from the heat. Whisk in the vanilla.
- Let the mixture cool.
- Cake cutting device. A knife works. I use the Wilton cake cutter.
- Two plates the size of your cake or larger
- Completely cooled cake and custard
- Cut the cake horizontally across the middle.
- Sandwich the cake between two plates. Separate the halves. Depending on how thin your halves are this may be tricky. I find it easiest to slide my hand in the crack while the cake is upside down and take the bottom half off (against the plate).
- Fill with as much custard as you can. Some oozing once the lid is on is just fine. We save the extra custard to place on the side.
- Place the cake lid on top. I find it easiest to hold the plate and top of the cake in my hands, flip it, then remove the plate.
Next time I do this I will take pictures and add them here. Probably for the next birthday (September).
- 4 ounces of unsweetened bakers chocolate
- 1 to 2 tablespoons coconut oil (approximately)
- 1/4 cup of honey
- 1/2 teaspoon vanilla extract
- Fork or something to stir with
- Melt coconut oil and chocolate over low heat. I break up the chocolate to help it melt faster. Stir constantly as chocolate burns fast if heated too much. Nothing is sadder than burnt chocolate. Remove the mixture from the heat if it is heating up too quickly and lower the heat.
- Add honey. Mix well. You may want to remove it from the heat or keep it over the heat for this step depending on the consistency.
- Remove from heat and add vanilla (tastes okay without vanilla too).
- Pour chocolate over the completely cooled cake. It doesn’t work as well when the cake is hot.
- Cool completely and serve with joy, milk and maybe some extra custard!
It was tricky to get this consistency right. You don’t want it too runny. If you find it runny you probably have too much honey or oil in it. Freeze it on a pan, enjoy and try a new batch for the cake.