Cake with Chocolate Pastry Cream

Directions

Prepare the Chocolate Pastry Cream:

1. Reserve half a glass of milk and dissolve the cornstarch in it. Heat the remaining milk with the vanilla until just boiling.
2. Beat the egg yolks with the sugar, then add the milk-cornstarch mixture. Slowly pour into the hot milk while stirring constantly. Return the mixture to low heat, stirring until thickened.
3. Remove from heat and add the butter and chopped chocolate. Mix until smooth, cover with plastic wrap touching the surface to prevent a skin from forming, and set aside.

Prepare the Cake:

4. Preheat the oven to 180°C (350°F). Grease a cake pan with butter and lightly dust with flour or use a non-stick spray.
5. Beat the eggs slightly, then add honey and sugar. Continue beating until the mixture becomes pale and fluffy.
6. Add the orange zest, yogurt, and sunflower oil, mixing on low speed until incorporated.
7. Sift the flour with the baking powder and fold into the wet ingredients in three additions, using gentle movements to preserve airiness.
8. Pour the batter into the prepared pan. Transfer the chocolate pastry cream into a piping bag or a clean freezer bag with a corner cut off. Pipe a lattice or swirl pattern over the cake batter.
9. Bake for 25–30 minutes or until a toothpick inserted in the cake comes out clean. Allow to cool before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 8–10
• Difficulty: Medium

Variations & Substitutions

• Use dark chocolate for a more intense flavor, or milk chocolate for a sweeter cream.
• Substitute orange zest with lemon zest for a slightly different citrus note.
• Add a handful of chopped nuts into the cream for extra texture.

Serving Suggestions