Jump to Recipe Print RecipeTurning simple ingredients into a masterpiece is one of the greatest joys in the kitchen, especially when it involves chocolate! Let me introduce you to my favorite indulgence, the Chocolate Custard Cake. This eggless delight is not just creamy and satisfying; it’s also incredibly versatile, making it perfect for anyone, whether you’re vegan, gluten-free, or simply looking to impress guests with something truly special. The best part? It’s surprisingly easy to whip up, ideal for those busy days when you want a crowd-pleaser without the fuss. With layers of moist cake and a rich, velvety custard filling, this cake is sure to win hearts and satisfy cravings. Are you ready to dive into a delicious adventure that will make your taste buds sing? Let’s get baking! Why is Chocolate Custard Cake a Must-Try? Indulgent Flavor: Each bite of this Chocolate Custard Cake promises a rich chocolate experience that’s too good to resist! Versatile Options: With its eggless and gluten-free adaptations, this cake caters to everyone, ensuring that no one misses out on the joy of dessert. Simple Steps: The preparation is straightforward and perfect for all skill levels—ideal for home chefs looking to impress without extensive planning. Impressive Presentation: The layers of custard and cake not only taste divine but also present beautifully, making it a showstopper for gatherings. Make-Ahead Friendly: Prepare this cake ahead of time and avoid last-minute stress, just like with my famous Mint Chocolate Chip treats or Double Chocolate Muffins. This cake is a lifesaver on busy days! Say goodbye to boring desserts and elevate your baking game with this delightful Chocolate Custard Cake! Chocolate Custard Cake Ingredients • Discover the essential components for a delectable Chocolate Custard Cake that everyone will love! For the Custard 480 ml Chocolate Milk or Plain Milk – Adds moisture and rich flavor; substitute with any dairy-free milk for a vegan option. 70 g Cane Sugar or Castor Sugar – Sweetens the custard; feel free to use granulated sugar if needed. 1 tbsp Dutch Processed Cocoa Powder – Boosts the chocolate flavor; you can swap it with unsweetened cocoa powder. 45 g Cornstarch – Thickens the custard filling; ensure this is fully cooked to prevent a runny consistency. 60 g Unsalted Butter – Brings richness to the custard; use dairy-free butter for a vegan-friendly version. 1 tsp Vanilla Extract – Adds warmth and enhances the overall flavor. ¼ tsp Salt – Balances and enhances the flavor profile. 125 g Dark Chocolate (55% – 60%) – The key flavor component in the custard; opt for dairy-free chocolate to keep it vegan. For the Cake 240 ml Milk (Room Temperature) – Essential for the cake’s moisture; you can use buttermilk or dairy-free alternatives. 1 tbsp White Vinegar or Lemon Juice – Helps to curdle the milk for a richer texture. 300 g Cane Sugar or Castor Sugar – Sweetens the cake; ensure it’s vegan-friendly! 2 tsp Vanilla Extract – Enhances the cake’s flavor. 130 ml Vegetable Oil or Neutral Oil – Provides moisture in the cake; olive oil can be used if preferred. 225 g All-Purpose Flour – Gives structure to the cake; substitute with a 1:1 gluten-free flour mix if needed. 60 g Dutch Processed Cocoa Powder – Adds depth to the chocolate flavor. ¾ tsp Baking Soda – Assists the cake in rising. 1½ tsp Baking Powder – Aids with leavening for a fluffy texture. ½ tsp Salt – Perfectly balances the sweetness. 195 ml Boiling Water or Freshly Brewed Coffee – Moistens the batter and enhances the chocolate flavor. Get ready to create a Chocolate Custard Cake that invites everyone to indulge! Step‑by‑Step Instructions for Chocolate Custard Cake Step 1: Prepare the Custard In a medium pot over medium heat, combine the chocolate milk, 70 g of sugar, 1 tablespoon of cocoa powder, and 45 g of cornstarch. Whisk constantly until the mixture thickens and reaches a pudding-like consistency, about 2-3 minutes. Remove from heat and stir in 60 g of butter, 1 teaspoon of vanilla, ¼ teaspoon of salt, and 125 g of dark chocolate until smooth. Cool the mixture, then cover and refrigerate for 2-3 hours. Step 2: Bake the Cake Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper. In a mixing bowl, combine 240 ml of room temperature milk and 1 tablespoon of vinegar, allowing it to sit for 5 minutes to curdle. Mix in 130 ml of vegetable oil, 2 teaspoons of vanilla, and 300 g of sugar until well combined, creating a sweet and creamy base for your Chocolate Custard Cake. Step 3: Mix the Dry Ingredients Sift together 225 g of all-purpose flour, 60 g of cocoa powder, ¾ teaspoon of baking soda, 1½ teaspoons of baking powder, and ½ teaspoon of salt directly into the wet mixture. Carefully fold these dry ingredients into the wet ingredients until just combined. This will create a velvety batter that will form the cake’s structure, essential for supporting the luscious custard. Step 4: Add Boiling Liquid Next, gradually stir in 195 ml of boiling water or freshly brewed coffee into the batter. This step is crucial for enhancing the chocolate flavor and moisture of the Chocolate Custard Cake. Mix until the batter is smooth, ensuring there are no lumps remaining. You should have a thin, pourable batter ready for the oven. Step 5: Bake and Cool Cakes Pour the cake batter evenly into the prepared pans and place them in the preheated oven. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once baked, remove from the oven and allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Step 6: Prepare for Assembly Once the cakes have cooled down, use a serrated knife to carefully trim the tops of each layer to create even surfaces. This will help your Chocolate Custard Cake layers stack neatly, ensuring an impressive presentation. Patience here pays off, leading to a fabulous final dessert that is as beautiful as it is delicious. Step 7: Layer and Frost Begin assembling by placing one cake layer on a serving plate. Spread a generous amount of the chilled chocolate custard on top of this layer, allowing it to slightly overflow. Then, gently place the second layer on top. Apply a thin crumb coat of custard over the entire cake to lock in crumbs, refrigerate for about 30 minutes to set the layer before finishing with a thicker layer of custard. Step 8: Final Chill Once your custard frosting is applied smoothly over the cake, return it to the refrigerator for another 30 minutes. This chilling step allows the custard to firm up and makes it easier to slice cleanly. Your Chocolate Custard Cake will be perfectly set and ready to wow your family and friends when you serve it. Chocolate Custard Cake Variations & Substitutions There’s no need to stick to a single recipe when creating your beloved Chocolate Custard Cake—get creative and personalize it! Egg-Free: Substitute traditional eggs with a flaxseed or chia seed egg for a complete eggless version that’s just as fluffy. Vegan-Friendly: Use coconut oil and dairy-free milk throughout the recipe to ensure everyone can enjoy this decadent delight. Gluten-Free: Swap all-purpose flour with a gluten-free blend to cater to guests with dietary restrictions without compromising on taste. Flavor Twist: Incorporate a teaspoon of espresso powder or a splash of coffee in the batter to elevate the chocolate flavor to new heights. The coffee enriches the decadent essence, giving your cake a gourmet touch. Nutty Addition: Fold in chopped nuts like walnuts or almonds into the batter for a delightful crunch and extra texture. Your cake will not only taste better but will also add a pleasing surprise to each bite. Fruit Infusion: Layer fresh berries between the cake and custard for a refreshing twist. Strawberries or raspberries add brightness and a natural sweetness. Spice It Up: Experiment with spices like cinnamon or cayenne pepper. A pinch of cayenne adds a surprising kick that pairs beautifully with chocolate. Chocolate Chips: Mix in chocolate chips into the cake batter for extra melty chocolate goodness. This adds an irresistible melt-in-your-mouth texture to each slice. Feel free to try these variations and indulge in making the Chocolate Custard Cake your own! For more chocolate goodness, don’t forget to check out my Double Chocolate Chip Cookies and Chocolate Zucchini Bread. Enjoy baking! Expert Tips for Chocolate Custard Cake Watch the Custard: Make sure to cook the cornstarch completely to avoid a runny custard in your Chocolate Custard Cake. Trim with Care: Use a serrated knife for trimming the cakes to achieve clean layers, which enhances presentation and ensures even stacking. Patience is Key: Allow the cake to cool completely before frosting, as a warm cake can lead to melting custard and a messy finish. Chill for Perfection: Don’t skip the refrigeration steps. Chilling the cake after frosting allows the custard to set beautifully, making every slice a delight. Customize It: Feel free to experiment with flavored extracts or mix in nuts to the batter for a personal touch. Your Chocolate Custard Cake can be as unique as you are! What to Serve with Chocolate Custard Cake Imagine a delightful spread that enhances the luxurious chocolate custard experience, making every bite a celebration. Fresh Berries: The burst of tartness from raspberries or strawberries contrasts beautifully with the cake’s richness. Whipped Coconut Cream: This light, airy topping adds a tropical twist and is perfect for dairy-free guests. Vanilla Ice Cream: A scoop brings a classic touch, with its creamy texture pairing wonderfully with the chocolate. Espresso or Coffee: The deep flavors of coffee elevate the cake, enhancing its chocolatey goodness and balancing sweetness. Dark Chocolate Shavings: Garnishing the cake with shavings creates a sophisticated look and adds extra chocolatey depth. Chocolate Sauce Drizzle: A warm drizzle over each slice intensifies the chocolatiness, making every bite a blissful experience. Roasted Nuts: Adding a sprinkle of roasted almonds or hazelnuts lends crunch and additional flavor, enhancing the texture contrast. Mint Leaves: Fresh mint not only brightens the presentation but adds a refreshing note that complements the rich flavors. Powdered Sugar Dusting: A light dusting adds charm and elegance, presenting the cake beautifully for any occasion. How to Store and Freeze Chocolate Custard Cake Fridge: Keep the cake refrigerated in an airtight container for up to 3 days to maintain freshness and flavor. Freezer: Wrap individual slices or the whole cake in plastic wrap followed by foil, and store in the freezer for up to 2 months. Reheating: Thaw slices in the fridge overnight, then serve at room temperature. For a warm dessert, microwave briefly (10-15 seconds) until just warm. Custard Storage: If you have leftover custard, store it in a sealed container in the fridge for up to 2 days. Give it a good stir before using in the Chocolate Custard Cake. Make Ahead Options These delicious Chocolate Custard Cake layers are perfect for meal prep, allowing you to save time during busy occasions! You can bake the cake layers a day ahead and store them tightly wrapped in plastic wrap at room temperature. Additionally, prepare the custard filling and refrigerate it for up to 3 days; this will ensure it retains its rich and creamy texture. When you’re ready to serve, simply layer the custard between the cooled cake layers, apply a crumb coat, and chill for 30 minutes to set. With these prep-ahead tips, you’ll have a stunning dessert that’s just as delicious with minimal last-minute effort! Chocolate Custard Cake Recipe FAQs What type of milk should I use for the custard? You can use either chocolate milk for a richer flavor or plain milk. For those following a vegan diet, I recommend almond, soy, or oat milk as excellent alternatives that work beautifully in this recipe. How should I store any leftovers? To keep your Chocolate Custard Cake fresh, store it in the refrigerator in an airtight container, where it will last for about 3 days. The cool temperature will help maintain its moistness and flavor, ensuring every slice is as delicious as the first. Can I freeze the Chocolate Custard Cake? Absolutely! Wrap individual slices or the whole cake tightly in plastic wrap, then in foil, and store it in the freezer for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and allow it to reach room temperature before serving. What if my custard turns out runny? If your custard is too runny, it may be due to undercooking the cornstarch. Make sure to stir the mixture continuously over medium heat until it thickens, which should take about 2-3 minutes. If it still doesn’t set after chilling, you can gently reheat it, adding another teaspoon of cornstarch mixed with a bit of cold milk until it thickens properly. Is this cake suitable for people with allergies? While the Chocolate Custard Cake is made eggless and can be dairy-free depending on the milk and butter substitutes used, always consider specific allergies. For nut allergies, ensure your milk alternative does not contain nuts and check all other ingredients for potential cross-contamination. How can I enhance the flavor of the cake? You can elevate the Chocolate Custard Cake by adding a splash of flavored extracts like almond or peppermint. Additionally, mixing in chocolate chips or nuts into the cake batter brings added texture and flavor depth, making it a delightful twist on the classic recipe. Decadent Chocolate Custard Cake That'll Wow Everyone! No ratings yet This Chocolate Custard Cake is an eggless delight that's creamy, satisfying, and perfect for everyone to indulge. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 45 minutes minsCooling Time 3 hours hrsTotal Time 4 hours hrs 15 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Custard480 ml Chocolate Milk or Plain Milk Substitute with any dairy-free milk for a vegan option.70 g Cane Sugar or Castor Sugar Feel free to use granulated sugar if needed.1 tbsp Dutch Processed Cocoa Powder Can be swapped with unsweetened cocoa powder.45 g Cornstarch Ensure this is fully cooked to prevent a runny consistency.60 g Unsalted Butter Use dairy-free butter for a vegan-friendly version.1 tsp Vanilla Extract Adds warmth and enhances flavor.¼ tsp Salt Balances and enhances flavor.125 g Dark Chocolate (55% - 60%) Opt for dairy-free chocolate to keep it vegan.For the Cake240 ml Milk (Room Temperature) You can use buttermilk or dairy-free alternatives.1 tbsp White Vinegar or Lemon Juice Helps to curdle the milk.300 g Cane Sugar or Castor Sugar Ensure it's vegan-friendly!2 tsp Vanilla Extract Enhances flavor.130 ml Vegetable Oil or Neutral Oil Olive oil can be used if preferred.225 g All-Purpose Flour Substitute with a gluten-free flour mix if needed.60 g Dutch Processed Cocoa Powder Adds depth to the chocolate flavor.¾ tsp Baking Soda Assists the cake in rising.1½ tsp Baking Powder Aids with leavening for a fluffy texture.½ tsp Salt Balances the sweetness.195 ml Boiling Water or Freshly Brewed Coffee Moistens the batter and enhances chocolate flavor. Equipment Mixing Bowlmedium potwhiskmeasuring cupsmeasuring spoonsCake PansSerrated knife Method Prepare CustardIn a medium pot over medium heat, combine chocolate milk, sugar, cocoa powder, and cornstarch. Whisk until thickened, about 2-3 minutes. Remove from heat and stir in butter, vanilla, salt, and dark chocolate until smooth. Cool, cover, and refrigerate for 2-3 hours.Bake CakePreheat oven to 350°F (175°C) and grease two 8-inch cake pans. In a bowl, mix room temperature milk and vinegar and let sit for 5 minutes. Add vegetable oil, vanilla, and sugar and mix well.Mix Dry IngredientsSift together flour, cocoa powder, baking soda, baking powder, and salt into the wet mixture. Fold dry ingredients until just combined.Add LiquidGradually stir in boiling water or coffee into the batter until smooth and thin.Bake and CoolPour batter evenly into prepared pans and bake for 25-30 minutes. Cool in pans for 10 minutes on a wire rack.Assemble CakeTrim the tops of the cake layers for even stacking. Place one layer on a plate, spread chocolate custard on top, and add the second layer. Apply a crumb coat of custard, refrigerate for 30 minutes, then finish with a thicker custard layer.Final ChillChill the frosted cake for another 30 minutes to set the custard before slicing. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 80mgIron: 2mg NotesWatch the custard to ensure it's fully set and avoid a runny consistency. Trim carefully for even layers. Tried this recipe?Let us know how it was!
