CHOCOLATE CUSTARD CAKE

Ingredients:
150g plain flour 
200g caster sugar
1 1/2 teaspoons baking powder
1/2    teaspoon salt
175   ml milk
75g   margarine
1       egg
1       teaspoon vanilla extract




Filling:
5 tablespoons caster sugar
2 tablespoons cornflour
1/8 teaspoon salt
350ml milk
2 egg yolks, beaten


Glaze Ingredients:
60g cooking chocolate
45g butter
120g icing sugar
2 teaspoons vanilla extract
3/4 teaspoon vanilla extract
2 tablespoons hot water




Cooking Procedure:
Preheat oven to 180 C / Gas 4. Grease and flour one 23cm round cake tin.
Beat the flour, 200g sugar, baking powder, salt, 175ml milk, margarine, 1 egg and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes.Pour cake mixture into the prepared tin.
Bake at 180 C / Gas 4 for 30 to 35 minutes or until a skewer inserted near the center comes out clean.Remove from the tin and let cool on a wire rack.




Cream Filling:
In a 2 litre saucepan, mix 5 tablespoons of sugar, the cornflour and salt.
Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks.
Return egg yolk mixture to the saucepan and boil and stir for 1 minute.
Remove from heat and stir in the 2 teaspoons vanilla.
Let cool to room temperature.




Chocolate Glaze:
Heat the cooking chocolate and 45g butter over low heat until melted.
Remove from the heat and stir in the icing sugar, and vanilla.
Stir in the water, one teaspoon at a time, until glaze is of desired consistency.


To Assemble the Cake:
Split the cooled cake in half to make 2 thin layers.
Fill the layers with the filling. Then spread the chocolate glaze over the top.
Refrigerate any leftover cake.