Chocolate Coated Custard Cream cake
- 4 days ago
- 2 min read
Inspired by the indulgent twist on a classic this is my Chocolate Coated Custard Cream Cake
Four layers of custard flavoured sponge sandwiched with a sweet vanilla cream filling. Wrapped in in a layer of velvety chocolate ganache frosting this cake is the perfect balance between chocolate and biscuit.
Chocolate Coated Custard Cream Cake
Here’s Why You’ll Love This Chocolate Coated Custard Cream Cake:
Soft custard sponge sandwiched with a sweet vanilla cream filling. Wrapped in in a layer of velvety chocolate ganache frosting this cake is the perfect balance between chocolate and biscuit.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Custard: Homemade and extra creamy!
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe
