Choco Custard Cake (Print)
Rich chocolate cake stacked with smooth custard inside and a dreamy chocolate topping. Perfect for get-togethers or when you just want something special.
# Ingredients:
→ Chocolate Sponge Cake
01 -
Pinch of salt
02 -
120 grams dark chocolate (68% cocoa), melted
03 -
0.5 teaspoon baking powder
04 -
90 grams wheat flour
05 -
90 grams granulated sugar
06 -
6 medium egg whites
→ Custard Filling
07 -
100 grams unsalted butter (82.5% fat), softened
08 -
1 teaspoon vanilla sugar
09 -
50 grams cornstarch
10 -
500 millilitres whole milk
11 -
100 grams granulated sugar (tweak to your liking)
12 -
6 medium egg yolks
→ For Soaking
13 -
100 millilitres whole milk
→ Chocolate Glaze
14 -
30 grams unsalted butter
15 -
30 millilitres whole milk
16 -
80 grams dark chocolate (68% cocoa), chopped
# Steps:
01 -
Heat your oven to 180°C and grab a 30 x 40 cm tray lined with parchment. That’s your base.
02 -
Whip up the egg whites along with a pinch of salt in a big bowl until they’re nice and fluffy with soft peaks.
03 -
Toss sugar in slowly, whip until stiff. Now, add that cooled, melted chocolate gently so the fluff stays put.
04 -
Sift your flour and baking powder, then fold them into the chocolatey egg white mix—do this carefully, just until it’s all together.
05 -
Spread your batter into the tray and pop it in the oven for about 8 minutes. It’s done when a toothpick poked in the middle comes out clean.
06 -
Leave your cake to chill out in the tray. Once it’s cooled, peel it off the paper.
07 -
Mix up egg yolks, sugar, and cornstarch in a bowl till it’s smooth. Warm the milk in a pot, then bit by bit, whisk it into your egg mix to warm it up gently.
08 -
Pour everything back into your pot. Over medium heat, keep stirring until it thickens up. Take it off the heat and stir in vanilla sugar and butter, so it turns smooth and shiny. Cool it down till it’s just warm.
09 -
Slice the cooled cake in half horizontally so you get two layers. Put the first layer on your tray and brush on half your soaking milk.
10 -
Evenly spread half your custard over the first sponge layer you just soaked.
11 -
Lay the second piece of sponge on top. Soak it with the rest of the milk, then slather on the remaining custard.
12 -
Heat butter and milk in a small pot on low until the butter melts. Stir in the chopped chocolate until everything’s melted and smooth. Let it cool down a bit.
13 -
Pour the warm chocolate glaze all over the top and spread it out with a spatula so it covers everything.
14 -
Pop your cake in the fridge for two hours or so to let it set. Once it’s nice and firm, cut it into squares and dig in.
# Notes:
01 -
Cutting’s easier with a knife dipped in hot water—makes each slice super neat.