Chocolate Custard Cake is a luscious dessert that combines the richness of chocolate with the silky smoothness of custard, creating an indulgent treat that’s perfect for special occasions or anytime you crave something truly decadent. This cake forms two layers as it bakes: a light, sponge-like top and a dense, creamy custard base. It’s incredibly satisfying with each bite offering a combination of airy cake and velvety custard. Serve it chilled with a dusting of powdered sugar or a dollop of whipped cream to complete this delightful dessert experience.
Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 2 cups whole milk, lukewarm
- 1 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Whisk the egg yolks and sugar together until pale and fluffy, about 2-3 minutes. Gradually add the melted butter and vanilla extract, continuing to whisk until smooth.
- Sift the cocoa powder and flour into the egg mixture, then gently fold in until just combined.
- Slowly pour in the lukewarm milk, mixing continuously until the batter is smooth and liquidy.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter, being careful not to deflate the mixture. The batter will be runny but with some egg white foam.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 50-60 minutes, or until the top is firm and slightly golden.
- Cool the cake completely in the pan, then refrigerate for at least 2 hours before serving. Dust with powdered sugar if desired, and slice carefully to reveal the custard layer.
Enjoy your Chocolate Custard Cake chilled for the best texture!
