Creamy Chocolate And Cherry Cake - cooking recipe

Ingredients

2 tbsp custard powder
3 tbsp + 225g caster sugar
500 ml + 6 tbsp semi-skimmed milk
1 tsp vanilla extract
500 g butter, softened
5 None eggs
350 g plain flour
4 1/2 tsp baking powder
1 tsp cocoa powder
10 g + 1 tsp malt drink (such as Horlicks)
2 x 425 g cans cherries in syrup, drained
50 g icing sugar
200 g dark chocolate, broken into pieces
200 ml whipping cream

Preparation

Preheat the oven to 325\u00b0F. Grease and flour a 9 x 13 inch cake pan. In a bowl, mix the custard powder, 3 tbsp granulated sugar and 1/2 cup milk until smooth. In a saucepan, bring 1 2/3 cups milk to a boil. Add the custard mixture and simmer for 1 min. Transfer to a bowl, place plastic wrap over the surface and allow to cool to room temperature.
Meanwhile, cream the vanilla extract, 1 cup + 1 tbsp butter and the remaining sugar. Beat in the eggs, 1 at a time. Mix the flour and baking powder together and gradually mix in, alternating with 3 tbsp milk, until incorporated. Transfer 1/2 the batter into the prepared pan. Add the cocoa powder, remaining milk and 2 tsp malt powder into the remaining batter. Transfer to the prepared pan and spread over the white batter. Arrange the cherries on top and press in lightly. Bake for 20 mins, until a skewer comes out clean. Allow to cool.
In a bowl, cream the powdered sugar and remaining butter. Remove the plastic wrap from the custard and whisk until smooth. Add the powdered sugar mixture then spread over the cake and chill for 4 hours.
To serve, heat the chocolate, cream and 1 tsp malt powder until melted. Allow to cool for 10 mins. Cut the cake into 20 squares and drizzle with the chocolate.