Eggnog layer cake recipe | delicious. magazine

Ingredients

• 1½ tbsp instant espresso powder dissolved in 250ml boiling water
• 150g dark chocolate (70 per cent cocoa solids), chopped into chunks
• 250g unsalted butter, chopped
• 50g cocoa powder, plus extra to dust
• 200g caster sugar
• 200g soft light brown sugar
• 2 large free-range eggs
• 150g buttermilk
• 2 tsp vanilla extract
• 280g plain flour
• 2½ tsp bicarbonate of soda
• For the eggnog custard
• 600ml whole milk
• 1 halved vanilla pod, split, seeds scraped
• 100g caster sugar
• 6 tbsp cornflour
• 8 large free-range eggs yolks
• 200ml double cream
• 4 tbsp rum or bourbon
• 1/2 whole nutmeg, finely grated
• You’ll also need…
• 3 x 20cm non-stick sandwich tins, greased and lined with non-stick baking paper