Chocolate Custard Cake

This Chocolate Custard Cake is an exquisite layered dessert that combines the rich depth of a moist chocolate cake base with the velvety smoothness of vanilla custard. Topped with a light dusting of cocoa powder, it offers a balanced flavor and stunning presentation, making it ideal for both casual indulgence and elegant occasions.

Why You’ll Love This Recipe

This recipe is perfect for those who love decadent desserts with a creamy contrast. The rich, chocolatey cake pairs beautifully with the silky custard layer, offering a texture and taste combination that is both comforting and luxurious. It’s an excellent make-ahead dessert that’s guaranteed to impress guests at any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Whole milk
• Heavy cream
• Cornstarch
• Egg yolks
• Powdered sugar (for dusting)

Directions

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Prepare the chocolate cake layer by creaming butter and sugar together, then adding eggs and vanilla.
3. Mix in dry ingredients (flour, cocoa powder, baking powder), then add milk to form a smooth batter.
4. Pour the batter into the dish and bake for about 25-30 minutes, or until a toothpick comes out clean.
5. Meanwhile, prepare the custard by heating milk and cream in a saucepan.
6. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
7. Temper the egg mixture with the hot milk, then return to the saucepan and cook over low heat until thickened.
8. Let the cake cool completely, then pour the custard over it evenly.
9. Chill the cake in the refrigerator for at least 4 hours, or overnight, to set.
10. Dust with cocoa powder before serving.

Servings and Timing

• Servings: 9 squares
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 50 minutes

Variations

• Add espresso powder to the chocolate cake batter for a mocha twist.
• Use dark chocolate custard instead of vanilla for a double chocolate version.
• Top with whipped cream or chocolate shavings for added flair.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dessert is best served chilled. Reheating is not recommended as it can affect the texture of the custard layer.

FAQs

What makes this cake different from a regular chocolate cake?

The distinct custard layer sets this cake apart, offering a creamy complement to the rich chocolate base.

Can I use boxed cake mix?

Yes, you may use a chocolate cake mix as a shortcut, though homemade provides better flavor and texture.

How do I know the custard is thick enough?

The custard should coat the back of a spoon and hold shape slightly when stirred slowly.

Can I freeze this dessert?

Freezing is not recommended as the custard may become watery upon thawing.

What type of cocoa powder should I use?

Use unsweetened natural cocoa powder for the best balance of flavor.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free 1:1 baking blend.

Can I use almond milk instead of dairy?

You can use almond milk in the custard, though the texture may be slightly less rich.

Why does the custard need to chill so long?

Chilling allows the custard to set properly and meld with the cake base.

What can I use instead of cornstarch?

You can use arrowroot powder or tapioca starch in the same quantity.

Is this recipe suitable for children?

Yes, it’s a kid-friendly dessert, especially when made without added espresso or alcohol.

Conclusion

Chocolate Custard Cake is a show-stopping dessert that is as satisfying to eat as it is beautiful to present. With its luscious layers and indulgent taste, this treat is ideal for holidays, celebrations, or whenever you crave a special dessert. Try it once, and it’s sure to become a favorite in your baking repertoire.

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