Ingredients:
6 eggs
1¼ cups (275 g) AGRAGOLD white crystal sugar
1½ cup (225 g) plain flour
1½ teaspoons baking powder
1 cup (250 ml) strong black coffee
1/3 cup (80 ml) coffee liqueur
1/3 cup (80 ml) brandy
1 tablespoon AGRAGOLD Demerara brown sugar
Custard:
½ cup (75 g) corn flour
½ cup (60 g) custard powder
½ cup (75 g) AGRAGOLD white crystal sugar
2½ cups (625 ml) milk
2 teaspoons vanilla essence
1½ cups (375 ml) cream
30 g butter
2 egg yolks, beaten lightly
90 g dark chocolate, melted
Preparation method
Custard: Combine corn flour, custard powder and sugar in medium saucepan. Gradually add milk; stir until smooth and free of lumps. Add essence and cream; stir until combined. Stir over low heat until mixture boils and thickens; add butter. Simmer uncovered 3 minutes, stirring in large bowl. Cover with plastic food wrap; allow to become cold. Divide custard mixture in half; leave one half vanilla. Add chocolate to remaining half; mix well.
Beat eggs in large bowl with electric mixer until thick and creamy. Gradually add sugar; beat until sugar dissolves. Gently fold in sifted flour and baking powder. Pour mixture into greased deep 23cm-round cake pan. Bake in moderate oven 35 minutes or until cakes shrinks slightly from side of pan. Turn out onto wire rack to cool. Combine cold coffee, liqueur, brandy and sugar; mix well. Cut cake into four even layers. Place first layer of cake on serving plate; brush well with coffee liqueur mixture.
Spread half of the vanilla custard mixture evenly over cake. Place second layer of cake on top of custard; brush with coffee liqueur mixture. Spread a third of the chocolate custard over cake. Place third layer of cake on top of custard; brush with coffee mixture. Spread with remaining half of the vanilla custard. Top with fourth layer of cake; brush with coffee mixture.
Using large spatula, spread remaining chocolate custard over top and side of cake; refrigerate several hours or overnight.