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Chocolate School Cake!
A deliciously yummy chocolate school cake with a really easy-to-make chocolate cake, icing, and homemade chocolate custard!
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Category:
Cakes
Type:
Traybake
Keyword:
Chocolate
Prep Time:
30
minutes
minutes
Cook Time:
45
minutes
minutes
Cooling & Decorating Time:
2
hours
hours
Total Time:
3
hours
hours
15
minutes
minutes
Servings:
15
People
Author:
Jane's Patisserie
Ingredients
Cake
400
g
unsalted butter
400
g
caster sugar
8
medium
eggs
325
g
self raising flour
75
g
cocoa powder
1
tsp
vanilla extract
Icing
400
g
icing sugar
50
g
cocoa powder
4-5
tbsp
water
Sprinkles
chocolate sprinkles
Chocolate custard
4
egg yolks
30
g
caster sugar
30
g
plain flour
300
ml
full-fat milk
1
tsp
vanilla extract
50
g
milk chocolate
50
g
dark chocolate
Grams
-
Ounces
Instructions
For the Cake
Preheat your oven to 180C/160C Fan and line a
9x13" Traybake tin
with parchment paper.
Beat together your butter and sugar until light and fluffy.
Add in the eggs, self raising flour, cocoa powder and vanilla extract and beat again until combined well.
Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
Once baked, let the cake cool fully in the tin.
For the Icing
Add the icing sugar and cocoa powder to a medium sized bowl, and gradually add the water, mixing well each time, until a thick icing paste is made.
Carefully spread the icing over the cake evenly.
Sprinkles
Sprinkle over your favourite chocolate sprinkles!
Custard
Add the egg yolks, sugar, and flour to a large pan and whisk until smooth. Start to heat the egg yolk mixture on a low heat
Pour in the milk gradually whilst whisking, and pour in the vanilla extract
Whilst whisking continuously, heat the mixture to a simmer and let it simmer for several minutes until it starts to thicken
Once starting to thicken, add the milk chocolate and dark chocolate and let this melt whilst still stiring
Continue to heat the custard until you reach your desired consistency
Serve with the cake immediately if you want it hot, or let it cool for cold custard!
Notes
I recommend using a
9x13" Traybake tin
for this recipe.
This cake will last for 3-4 days once made.
For a 9" square tin - I would recommend a 5 egg/250g sugar/butter/200g flour/50g cocoa mixture. Baked for 35 minutes