Hummingbird Chocolate Blackout Cake

Hummingbird Chocolate Blackout Cake

(with chocolate custard frosting)

Beat together:

1 cup butter

2 2/5 cup sugar

Add:

4 eggs

½ tsp vanilla

Add on low speed:

2/3 cup cocoa

1 ½ tsp baking powder

1 ½ tsp baking soda

pinch of salt

Alternately add:

2 2/3 cups of flour

320 ml of milk

Bake in oven for 25 minutes.

Frosting

Bring to boil over medium heat while stirring:

2 ½ cup sugar

1 T golden syrup

1 cup cocoa

600 ml water

Mix together

1 1/3 cup corn flour

with about 120 to 200 ml water (like thick glue)

Add cornstarch/water to cocoa mixture. Cook, whisk, for a few minutes until thick.

Remove from heat and stir in

85 grams of butter

½ tsp. vanilla

Allow to cool to room temperature.