Go Back
–+ servings
CHOCOLATE CUSTARD CAKE

Decadent Chocolate Custard Cake That Everyone Will Love

A rich and indulgent chocolate custard cake that is perfect for everyone, including those with dietary restrictions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Refrigeration Time 3 hours
Total Time 4 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Chocolate Milk or Plain Milk Can substitute with dairy-free milk for vegan version.
  • 1 cup Cane Sugar Can be swapped with castor or granulated sugar.
  • 1 cup Dutch Processed Cocoa Powder Unsweetened cocoa powder can be used as a substitute.
  • 1/2 cup Vegetable Oil Any neutral oil or olive oil can be used.
  • 1 tbsp White Vinegar (or Lemon Juice) Can be replaced with apple cider vinegar.
  • 1 cup All-Purpose Flour For gluten-free, use a suitable flour blend with xanthan gum.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
For the Custard Filling
  • 8 oz Dark Chocolate (55%-60%) Ensure high-quality dairy-free chocolate for vegan version.
  • 1/2 cup Cane Sugar Regular granulated sugar can be used as an alternative.
  • 1/4 cup Cornstarch Ensure it's well-cooked for proper thickness.
  • 4 tbsp Unsalted Butter Substitute with dairy-free butter for vegan version.
  • 1 tsp Vanilla Extract Opt for pure vanilla extract for best results.
  • 1/4 tsp Salt

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • spatula
  • 8-inch round cake pans
  • parchment paper
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, combine the milk and vinegar. Allow to sit for 5 minutes to curdle slightly.
  3. Add vegetable oil, sugar, and vanilla extract into the curdled milk mixture and whisk until well combined.
  4. Sift all-purpose flour, cocoa powder, baking soda, baking powder, and salt into the wet ingredients and gently fold until just combined.
  5. Gradually stir in boiling water or brewed coffee until combined. Divide the batter evenly between the prepared pans.
  6. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes.
Custard Making
  1. In a saucepan over medium heat, whisk together chocolate milk, cane sugar, cocoa powder, and cornstarch until it thickens and bubbles.
  2. Remove from heat and stir in unsalted butter, vanilla extract, salt, and dark chocolate until melted. Let cool, then refrigerate for 2-3 hours.
Assembly
  1. Level the cooled cake layers with a serrated knife. Spread a layer of chocolate custard on the first layer.
  2. Top with the second layer and apply a crumb coat of chocolate custard around the cake. Refrigerate for 30 minutes.
  3. Spread another smooth layer of chocolate custard over the cake and chill for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 22gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Ensure custard reaches the right thickness and always chill before serving for enhanced flavors and proper setting.

Tried this recipe?

Let us know how it was!