If you’re a fan of rich and decadent Chocolate Cakes/desserts, then this Chocolate Custard Cake is for you. The Cake marries the silky smooth creaminess of custard with the deep, intense flavor of Chocolate into one luscious package that literally melts in your mouth. The cream layer gives it a smooth, silky texture and turns a regular chocolate cake into something really extraordinary.
Thank you for reading this post, don't forget to subscribe!Ideal for dinner parties, birthdays and special occasions, this cake is surprisingly simple to make. With a moist chocolate cake like base and a silky, creamy chocolate custard topping, it’s the ultimate in homemade chocolate desserts just for all you chocoholics out there.
Why This Chocolate Custard Cake is so Good
Decadent, creamy custard and moist, rich cake one dessert
Rich taste and smooth texture with a perfect chocolate flavor balance between the sweet cream and fresh cocoa.
Sleek but homebaker-friendly
Excellent dessert to make in advance, and holds well.
Great for chocolate enthusiasts who want something different
Ingredients
For the Chocolate Cake:
1 cup all-purpose flour
1 cup granulated sugar
â…“ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
â…“ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
½ cup boiling water
For the Chocolate Custard:
2 cups whole milk
â…“ cup granulated sugar
¼ cup unsweetened cocoa powder
3 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Instructions
Make the chocolate cake:
Preheat oven to 350°F (175°C). Butter an 8-inch round cake pan and dust with flour.
Transfer to a large bowl sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Stir in milk, oil, egg and vanilla. Beat, on medium speed, for 2 minutes.
Gently beat in boiling water (batter will be thin).
Transfer to a baking pan and bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cool.
Prepare the chocolate custard:
In a medium saucepan, combine sugar, cocoa and cornstarch.
Slowly whisk in milk until smooth.
Stir constantly and cook over medium heat until mixture thickens and comes to a boil. Boil 1 minute; then remove from heat.
Whisk egg yolks in a other bowl. Temper by whisking vigorously and pouring in a little bit of hot cocoa mixture at a time.
Return egg yolk mixture to saucepan; simmer 2 minutes, whisking constantly. Take off heat and stir in butter and vanilla until smooth.
Let custard cool slightly.
Assemble the cake:
Put the cooled cake on a cake platter. Pour the warm custard over the cake and smooth evenly.
Chill in the fridge for 2 hours to set.
Serve:
Slice and serve chilled. If desired, decorate with whipped cream or shaved chocolate.
Tips for Best Results
For a richer taste, use nice quality cocoa powder.
Be patient when tempering the egg yolks so they don’t curdle.
The custard is nice to make ahead and refrigerate.
Mix a tiny bit of espresso powder into the cake batter to enhance the chocolate flavor.
Top with fresh berries or a scoop of whipped cream.
Storage and Reheating
Refrigerate: Keep covered in the refrigerator for up to 3 days.
Freeze: Although the custard texture wasn’t very good.
FAQs
Can I use low-fat milk?
The creamiest result comes from whole milk, though you can use 2% milk if that’s all you have.
Can I make this dairy-free?
Use non-dairy milk + butter as an option, but texture results may differ.
Can I bake cupcakes instead?
Yes, in cupcake tins, 20-25 minutes, depending on size.
Chocolate custard cake
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 cup sugar
- â…“ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- â…“ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup boiling water
Custard:
- 2 cups whole milk
- â…“ cup sugar
- ¼ cup cocoa powder
- 3 tbsp cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Prepare pan.
- Mix dry cake ingredients. Add wet ingredients, beat well. Add boiling water carefully.
- Bake 30–35 min; cool.
- Make custard: whisk sugar, cocoa, cornstarch; add milk; cook till thick. Temper egg yolks, add back; cook 2 min. Add vanilla and butter. Cool.
- Pour custard over cake; chill 2+ hours.
- Slice and serve chilled.
Notes
- Use high-quality cocoa for best taste.
- Cake batter will be thin—this is normal.
- Custard must be stirred constantly to avoid lumps.
- Serve with fresh berries or whipped cream for extra indulgence.
