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–+ servings
CHOCOLATE CUSTARD CAKE

Decadent Chocolate Custard Cake That'll Wow Everyone!

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This Chocolate Custard Cake is an eggless delight that's creamy, satisfying, and perfect for everyone to indulge.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 480 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 Cake
  • 240 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 Bowl
  • medium pot
  • whisk
  • measuring cups
  • measuring spoons
  • Cake Pans
  • Serrated knife

Method
 

Prepare Custard
  1. In 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 Cake
  1. Preheat 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 Ingredients
  1. Sift together flour, cocoa powder, baking soda, baking powder, and salt into the wet mixture. Fold dry ingredients until just combined.
Add Liquid
  1. Gradually stir in boiling water or coffee into the batter until smooth and thin.
Bake and Cool
  1. Pour batter evenly into prepared pans and bake for 25-30 minutes. Cool in pans for 10 minutes on a wire rack.
Assemble Cake
  1. Trim 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 Chill
  1. Chill 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

Notes

Watch the custard to ensure it's fully set and avoid a runny consistency. Trim carefully for even layers.

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