Chocolate Custard Cake Recipe

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Chocolate Custard Cake Recipe

Ingredients

For the Cake:

  • 1 cup (200g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Custard:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) semisweet chocolate chips

For the Ganache:

  • 1 cup (240ml) heavy cream
  • 1 cup (170g) semisweet chocolate chips

Instructions

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
  4. Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

For the Custard:

  1. In a medium saucepan, heat the milk over medium heat until it starts to simmer.
  2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
  3. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
  4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  5. Remove from heat and stir in the vanilla extract and chocolate chips until the chocolate is melted and the mixture is smooth.
  6. Transfer the custard to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the custard to prevent a skin from forming), and let it cool to room temperature.

For the Ganache:

  1. Place the chocolate chips in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  3. Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
  4. Stir until the chocolate is completely melted and the mixture is smooth.
  5. Let the ganache cool slightly before using.

Assembly:

  1. Place one of the cake layers on a serving plate.
  2. Spread the cooled chocolate custard evenly over the top of the cake layer.
  3. Place the second cake layer on top of the custard.
  4. Pour the ganache over the top of the cake, allowing it to drip down the sides.
  5. Use a spatula to spread the ganache evenly over the top and sides of the cake.
  6. Let the cake sit at room temperature until the ganache sets, about 1 hour.

Optional Decoration:

  • You can garnish the cake with chocolate shavings, fresh berries, or a dusting of powdered sugar.

Enjoy your Chocolate Custard Cake!