Chocolate Custard Cake
Moist eggless chocolate cake layers filled and frosted with rich, creamy chocolate custard.
Ingredients
Ingredients
- 480 ml chocolate milk or plain milk
- 70 g cane sugar for custard
- 1 tbsp Dutch processed cocoa powder for custard
- 45 g cornstarch
- 60 g unsalted butter
- 1 tsp vanilla bean paste for custard
- 1/4 tsp salt for custard
- 125 g dark chocolate 55% to 60%, chopped
- 240 ml milk room temperature (for cake)
- 1 tbsp white vinegar or lemon juice
- 300 g cane sugar for cake
- 2 tsp vanilla bean paste for cake
- 130 ml vegetable oil
- 225 g all purpose flour
- 60 g Dutch processed cocoa powder for cake
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt for cake
- 195 ml boiling water or freshly brewed coffee
Instructions
- In a medium saucepan, whisk together the chocolate milk, 70 g sugar, 1 tbsp cocoa powder, and cornstarch until smooth before turning on the heat.
- Place the pan over low to medium heat and cook, stirring constantly, until the custard thickens and starts to bubble.
- Once bubbling, reduce the heat to low and let it cook for 2 to 3 minutes while stirring, until very thick and smooth.
- Remove the pan from the heat and let the custard sit for 1 minute.
- Add the butter, 1 tsp vanilla bean paste, 1/4 tsp salt, and chopped dark chocolate to the hot custard and stir until fully melted and glossy.
- Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin.
- Refrigerate the custard for 2 to 3 hours, or until completely cold and firm.
- When ready to bake, preheat the oven to 350°F (175°C).
- Grease and line two 8 inch round cake pans with parchment paper on the bottom.
- In a small bowl or measuring jug, stir together 240 ml milk and vinegar and let sit for 5 minutes until slightly curdled.
- In a large mixing bowl, whisk the 300 g sugar, 2 tsp vanilla bean paste, and vegetable oil until the mixture looks slightly thick and combined.
- Whisk the milk and vinegar mixture into the sugar and oil until smooth.
- Sift the flour, 60 g cocoa powder, baking soda, baking powder, and 1/2 tsp salt over the wet ingredients.
- Whisk just until no dry streaks remain, then pour in the boiling water or hot coffee and whisk until the batter is smooth and pourable.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25 to 30 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cakes in the pans on a wire rack for 10 minutes, then turn them out of the pans and let cool completely on the rack.
- Once the custard is fully chilled, beat it briefly with an electric mixer or in a food processor until smooth and spreadable, stopping as soon as it looks creamy.
- Place a small spoonful of custard in the center of your serving plate or cake stand to anchor the cake.
- Set one cake layer on the plate, top side up.
- Scoop 6 to 7 generous scoops of custard onto the first cake layer and spread it evenly to the edges.
- Gently place the second cake layer on top, bottom side down, and align the edges.
- Spread a thin layer of custard over the top and sides of the cake to create a crumb coat, then refrigerate for 30 minutes.
- After chilling, apply the remaining custard over the top and sides of the cake and smooth it with an offset spatula.
- Refrigerate the assembled cake for at least 30 minutes to allow the custard to set.
- Before serving, let the cake sit at room temperature for 10 to 15 minutes for the best texture and flavor.
Notes
- You can replace chocolate milk with plain milk and add an extra 1 tbsp cocoa powder and 1 to 2 tsp sugar if you prefer.
- For a deeper chocolate flavor, use freshly brewed coffee instead of boiling water in the cake batter.
- To make the cake dairy-free, use plant-based milk and vegan butter and ensure your dark chocolate is dairy-free.
- Do not overwhip the custard after chilling, or it may become loose and less stable for frosting.
- For a deeper chocolate flavor, use freshly brewed coffee instead of boiling water in the cake batter.
- To make the cake dairy-free, use plant-based milk and vegan butter and ensure your dark chocolate is dairy-free.
- Do not overwhip the custard after chilling, or it may become loose and less stable for frosting.