Two layers of vanilla cake sandwiched with a thick homemade vanilla bean custard, all topped off with gooey dark chocolate ganache.
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour
- 3 teaspoons baking powder
- 240 ml (1 cup) milk
- 2 tablespoons full fat sour cream
- 480 ml (2 cups) full cream milk
- 100 grams (1/2 cup) caster sugar
- 1/4 cup cornflour or corn starch
- 3 egg yolks
- 1 teaspoon vanilla bean paste
- 150 grams (1 cup) good quality dark chocolate
- 120 ml (1/2 cup) thickened cream
- Grease and line two 8-inch round baking tins. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder. Add the milk and beat on a low speed until combined. Add sour cream and mix through.
- Divide the batter evenly between the two cake tins and bake in the oven for approximately 30 minutes or until golden on top. Carefully remove the cakes from the pans and set on a wire rack to cool completely.
- To make the vanilla custard, add 1 and 1/2 cups of milk to a medium saucepan and place on a low heat. In a separate mixing bowl, add your sugar, cornflour, egg yolks and the remaining 1/2 cup of milk and whisk together until smooth. Once the milk is hot to the touch (but NOT boiling), remove from the heat.
- Gently add a splash of the warm milk to your egg mixture and whisk. Then add a little bit more milk and whisk again. (By adding the warm milk slowly, you will prevent your eggs from scrambling). Then slowly stream in the rest of the milk into the side of the bowl, while whisking at the same time. Once you have add all your milk, pour the mixture back into the saucepan and place on a medium heat.
- Stir continuously until the mixture thickens, about 5 minutes or so. Then remove from the heat and add in the vanilla. Transfer to a large bowl. Cover with cling wrap, ensuring the wrap touches the top of the pudding (this will help to prevent it from forming a skin). Then refrigerate for at least two hours.
- To make the chocolate ganache, place your chocolate, broken into pieces, and cream into a bowl. Microwave for 30-60 seconds, until cream is hot to the touch but not boiling. Then gently whisk together until smooth ganache forms.
- To assemble, cut off the top of one of your cakes so it’s even and place on your cake stand or plate. Dump the custard on top and smooth out to the edges using a small spatula. Place your remaining cake layer on top (keep it domed). Then pour over your chocolate ganache. Cut and serve.