Rich Chocolate Custard Cake

 

Ingredients:

Chocolate Cake

All-purpose flour – 1¾ cups (220 g)

Unsweetened cocoa powder – ¾ cup (75 g)

Baking powder – 1½ tsp (6 g)

Baking soda – 1½ tsp (7 g)

Salt – ½ tsp (3 g)

Granulated sugar – 2 cups (400 g)

Eggs – 2 large

Vegetable oil – ½ cup (120 ml)

Whole milk or buttermilk – 1 cup (240 ml)

Hot water or hot coffee – 1 cup (240 ml)

Vanilla extract – 2 tsp (10 ml)

Vanilla Custard Filling:

Whole milk – 2 cups (480 ml)

Egg yolks – 4

Granulated sugar – ½ cup (100 g)

Cornstarch – ¼ cup (30 g)

Unsalted butter – 2 tbsp (28 g)

Vanilla extract – 1 tbsp (15 ml)

Chocolate Ganache (optional but recommended)

Dark chocolate – 200 g (about 1 cup chips)

Heavy cream – ¾ cup (180 ml)

Instructions:

Preheat the oven to 170°C / 340°F and line two 8-inch (20 cm) cake pans.

Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.

In another bowl, mix sugar, eggs, oil, milk, and vanilla until smooth.

Add the dry ingredients and mix just until combined, then pour in the hot water or coffee and stir gently.

Divide the batter evenly between pans and bake for 30–35 minutes, until a toothpick comes out with moist crumbs. Cool completely.

For the custard, heat the milk until hot but not boiling.

Whisk egg yolks, sugar, and cornstarch until smooth, then slowly pour in the hot milk while whisking.

Return to the pan and cook on medium heat, stirring constantly, until thick and glossy.

Remove from heat, stir in butter and vanilla, then cover with plastic wrap touching the surface and cool completely.

To assemble, level the cakes if needed.

Place one chocolate layer on a plate and spread a thick layer of custard over it.

Top with the second cake layer and gently press down.

Pour warm chocolate ganache over the top, letting it drip naturally over the sides.

Chill for 30–45 minutes before slicing for clean, dramatic layers.