Chocolate Cake With Cream Cheese Frosting

READY IN: 55mins
YIELD: 1 cake




  • Prepare the custard by whisking the egg with the sugar. Add the cocoa and corn starch, the milk and place over a low heat stirring with a wooden spoon until the custard thickens. Remove from the heat, stir in the butter and allow to cool.
  • Now on to the cake: Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with some butter and dust it with flour.
  • Beat the eggs with sugar and butter until fluffy. Blend in the rest of the ingredients and stir until smooth. Gently pour the mixture on to the cake tin.
  • Bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  • Remove the cake from the oven and allow to cool completely.
  • Transfer the cake to a serving plate. Cut the cake in half and spread the chocolate custard on the bottom half of the cake, then carefully top with the other half.
  • Prepare the frosting by blending the butter with the cream cheese and the honey.
  • Ice the cake all over with the cream cheese icing, using a palette knife. Dust the top with a small amount of cocoa.