Dark chocolate, blackcurrant and custard crumble-cake
Here’s my very last minute entry for this month’s We Should Cocoa challenge, which this month is chocolate and blackcurrants. Blackcurrants make me think of crumble and custard so that’s why I’ve made these. They are a mash up of several recipes from Hummingbird Bakery’s Cake Days book. Next time I think I’d use an extra egg as they didn’t rise very well, but then I only had two eggs in the house and had to wait in for a delivery, hence the weird measurements as I had to scale recipes down. I’m not convinced I can taste the custard so I might try icing them with custard buttercream and then sprinkling crumble mixture over that, but then that might be too sweet, hmmmmm. Thoughts?
Dark chocolate, blackcurrant and custard crumble-cakes
For the cakes:
290g tinned blackcurrants in fruit juice + sugar to sweeten if required
95g plain flour
126g caster sugar
1/2tsp baking powder
15g custard powder
pinch ground cinnamon
9 squares of dark chocolate, chopped
For the crumble topping:
15g plain flour
10g cocoa powder
15g soft dark brown sugar
First heat up the blackcurrants in their juice until it starts to evaporate but they haven’t completely broken down.
Add sugar to taste. Strain some of the juice off if it is very liquidy – you want compote consistency.
Set to one side to cool.
Preheat oven to 170c / Gas mark 3
Cream together the butter and sugar
Add the eggs one by one
Sift together the flour, custard powder, baking powder and spices.
Fold in half the dry mixture, then half the milk, rest of the dry mixture, rest of the milk.
Finally fold in the blackcurrants and choc chips.
Rub together all the crumble ingredients.
Fill the muffin case 2/3rd full with the cake mixture and sprinkle the crumble mixture over the top (you could add nuts to it).
Bake for about 20mins or until a skewer comes out clean.