:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/0jPEFsY7HSjluh3pJGMW/e3888131446ab49a7feb08fd50d53b.jpeg "Easy Magical Chocolate Custard Cake")
Source: Pixabay: varintorn
Easy Magical Chocolate Custard Cake
The soft, warm custard filling combined with the decadent chocolate cake truly creates this comforting and delectable dessert!
Ingredients
For the Cake:
- 1 Cup all-purpose flour
- 0.3 Cup unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 Cup unsalted butter, softened
- 1 Cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Custard:
- 2 cups milk
- 4 large egg yolks
- 1⁄2 Cup crystal sugar
- 2 tbls maize starch
- 1⁄4 Cup unsweetened cocoa powder
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Directions
Begin by preheating your oven to 350°F and then grease a baking dish. I've found that using a springform pan gives the best results for this cake.
For the cake, sift together the flour, cocoa powder, baking powder, and salt in a bowl.
In another bowl, beat the softened butter and sugar together until creamy. This process is much easier if the butter is at room temperature.
Slowly add the eggs to the bowl one at a time, making sure to beat well after adding each egg. Mix in the vanilla extract. Gradually add the flour mixture to the butter mixture, beating until just combined.
Pour the cake batter into the prepared baking dish and smooth it out evenly using a spoon or spatula.
For the custard, heat the milk in a saucepan over medium heat until hot but not boiling.
In another bowl, whisk together the egg yolks, sugar, cornstarch, and cocoa powder. Gradually whisk in the hot milk until combined.
Pour the custard evenly over the cake batter in the dish. It will sink into the cake batter, and that's exactly how it's supposed to be.
Bake for 50-60 minutes or until the cake is baked and custard is set.
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TammersEasy Magical Chocolate Custard Cake
The soft, warm custard filling combined with the decadent chocolate cake truly creates this comforting and delectable dessert!
Begin by preheating your oven to 350°F and then grease a baking dish. I've found that using a springform pan gives the best results for this cake.
For the cake, sift together the flour, cocoa powder, baking powder, and salt in a bowl.
In another bowl, beat the softened butter and sugar together until creamy. This process is much easier if the butter is at room temperature.
Slowly add the eggs to the bowl one at a time, making sure to beat well after adding each egg. Mix in the vanilla extract. Gradually add the flour mixture to the butter mixture, beating until just combined.
Pour the cake batter into the prepared baking dish and smooth it out evenly using a spoon or spatula.
For the custard, heat the milk in a saucepan over medium heat until hot but not boiling.
In another bowl, whisk together the egg yolks, sugar, cornstarch, and cocoa powder. Gradually whisk in the hot milk until combined.
Pour the custard evenly over the cake batter in the dish. It will sink into the cake batter, and that's exactly how it's supposed to be.
Bake for 50-60 minutes or until the cake is baked and custard is set.
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