Transfer the mixture to a medium sized bowl and cover with plastic wrap. Chill in the fridge for 2 hours. Once chilled, unwrap and use a spatula to smoothen out. Set aside in the fridge until ready to use.
Cake
Preheat a fan forced oven to 160C / 325F (180C / 355F for no fan). Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
Add the milk and butter to a large heatproof jug or mixing bowl and microwave for 30 seconds or until butter is melted. Allow to cool.
Add the eggs and sugar to a large mixing bowl. Use an electric beater to whip until it doubles in size and becomes pale and creamy, about 5 minutes.
Slowly add the warmed milk while the mixer is on medium speed until it’s all in there.
To a medium bowl, add the all-purpose flour, baking powder (video incorrectly shows corn starch) and salt. Use a whisk to combine.
Add to the egg and milk mixture along with vanilla extract and mix until well combined. Split the batter between two cake tins. Bake for 20 – 25 minutes. Allow to cool.
Chocolate Ganache
Add the chocolate cream and glucose syrup to a heatproof jug or bowl and microwave for 30 seconds at a time, stirring each time until smooth.
Let’s Decorate!
Take the cakes out of the cake tins and place the first layer on your serving plate. Add the chilled custard filling and spread around using a spatula. Add the next layer of cake and gently press down. Finish by pouring the chocolate ganache on top.
NOTES
Storage
Cake can be stored in an airtight container for up to three days.
NUTRITION
Calories:781kcal | Carbohydrates:48g | Protein:13g | Fat:46g | Saturated Fat:27g | Polyunsaturated Fat:2g | Monounsaturated Fat:13g | Trans Fat:1g | Cholesterol:312mg | Sodium:454mg | Potassium:408mg | Fiber:2g | Sugar:17g | Vitamin A:1451IU | Vitamin C:0.1mg | Calcium:217mg | Iron:4mg
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