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Dark chocolate, blackcurrant and custard crumble-cake

July 26, 2012

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?

Blackcurrant and chocolate cakes

Dark chocolate, blackcurrant and custard crumble-cakes

For the cakes:
290g tinned blackcurrants in fruit juice + sugar to sweeten if required
126g butter
95g plain flour
126g caster sugar
2 eggs
1/2tsp baking powder
15g custard powder
pinch ground cinnamon
pinch allspice
16ml milk
9 squares of dark chocolate, chopped

For the crumble topping:
15g plain flour
10g cocoa powder
10g butter
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.

blackcurrant custard crumble cake

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2 Comments leave one →
  1. July 29, 2012 9:13 pm

    Well I love the idea of these and they look delicious too. Weirdly I was going to make a blackcurrant buckle, which is similar but without the custard, but then ended up getting side tracked and making something completely different. How about making custard and sticking some in the middle after baking – quite like the sound of that too. Thanks for entering these into WSC.

    • July 31, 2012 10:11 am

      Ooh, the custard middle is a great idea. A bit like a custard donut. That’s got me thinking….

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