Festive Eggnog Custard Chocolate Cake

Festive Eggnog Custard Chocolate Cake

This easy-peasy showstopper. Because gathering around the table with the family, and sharing all the magic of the festive season over a slice of chocolate cake can't be beaten. This three layer festive chocolate cake features the fluffiest of sponges made in our Performance springform tins for easy release and a creamy eggnog custard filling laced with Baileys and grated nutmeg.

The chocolate sponge can be made 48hrs in advance, and the filling up to 24hrs before assembling. Finish with a glossy chocolate ganache and your favourite festive decs for a centrepiece that'll wow and delight.


Prep time- 1 hour

Cook time- 35 mins

Total time- 1 hour 35 mins

Servings- 12 



Springform cake tins

Mixing bowl





For the cake

  • 2 tbsp instant espresso powder, dissolved in 250ml boiling water
  • 150g dark chocolate, at least 70% or above
  • 250g unsalted butter, cubed
  • 50g Dutch-processed cocoa powder, or regular cocoa powder will do!
  • 200g golden caster sugar
  • 200g soft light brown sugar
  • 2 large eggs
  • 150 ml Greek yoghurt
  • 2 tsp vanilla extract
  • 280g plain flour
  • 2.5 tsp bicarbonate of soda

For the eggnog custard

  • 400ml whole milk
  • 2 tsp vanilla extract
  • 50g caster sugar
  • 4 large egg yolks
  • 100 ml double cream
  • 4 tbsp Bailys Irish Cream. Rum and bourbon would also work nicely
  • ¼ whole nutmeg, finely grated

For the chocolate ganache

  • 200g dark chocolate, at least 70% or above
  • 300 ml double cream



For the cake

  1. Preheat your oven to 180°C/160°C fan/350°F. Grease and line the sides and bottom of each of your 20cm Tala springform tins
  2. Place the coffee and water, chocolate and butter into a large bowl and set over a saucepan of simmering water on the stove. Heat gently until everything melts
  3. In a separate bowl, mix together the cocoa powder (sifted) along with the sugars. Using a balloon whisk, or spatula, whisk in the melted chocolate mixture until thoroughly combined
  4. Add your eggs, whisking again until thick and smooth. The mixture may seize a little but bear with. Add your greek yoghurt and vanilla extract, and mix again. Then sift in the flour and bicarbonate of soda 
  5. Divide the batter equally among the three tins. You can do this by weighing out the batter, or eyeballing it. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Leave for 5-10 minutes, before releasing the spring and turning the cakes out onto a wire rack to cool completely

For the eggnog custard

  1. Heat the milk and vanilla extract in a saucepan gently over a low heat. In a medium heatproof bowl, use a whisk to beat the sugar, cornflour and egg yolks until thick and creamy, and there are no lumps remaining
  2. Once the milk is steaming (you don’t want to simmer or boil!), slowly pour the milk mixture into your eggs and whisk everything together until smooth
  3. Pour the mixture back into your saucepan and turn the heat down to its lowest setting. Heat for approximately 5-10 minutes, whisking all the time until the custard starts to thicken. Remove from the heat and leave to cool
  4. Once the custard has cooled, use an electric whisk to beat the double cream to stiff peaks. Remove any skin from the custard, then spoon into a large bowl. Using the balloon whisk again, whisk until it’s smooth and then add the whipped cream, Baileys and grated nutmeg. Chill in the fridge for ~ 15 minutes

To assemble the cake

  1. When the cakes are cool, put a cake base on your turntable and place one sponge on top. Spread over half the eggnog custard and top with another sponge layer, spreading the remaining filling over this cake. Top with the final sponge

For the chocolate ganache

  1. Break up the chocolate into a heatproof bowl and set it over a pan of simmering water. Heat until melted

                 N.B Be sure to not let the bowl touch the water

  1. Warm the double cream in a saucepan until it’s steaming, then turn off the heat. Gradually but vigorously whisk the cream into the chocolate. It will begin to seize and ‘firm up’ a little but this will result in a glossy ganache. If it feels too stiff, add a dash of boiling water and beat again
  2. Begin to pour the chocolate ganache on top of the cake, using a palette knife to smooth it out across and top and sides of the cake
  3. Once you’re happy with your cake, remove the base from the turntable and refrigerate for 30 minutes. Sift some icing sugar over your cake, and decorate with miniature trees and woodland creatures

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