chocolate custard cake

One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.

Chocolate Magic Custard Cake

eggs,

vanilla extract

sugar

butter (1/2 cup), melted and cooled

all purpose flour

cocoa powder

milk, lukewarm

Grease a 8x8 inch baking pan and line it with parchment paper.

Beat egg whites in a bowl until stiff and put aside.

Whisk egg yolks, vanilla extract and sugar until creamy.

Add melted butter and mix for half a minute.

Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.

Pour the milk gradually and continue whisking.

Add in the egg whites, one third at a time and gently stir with a whisk. Don't overmix, just stir until combined.

Pour this runny batter into the baking pan and bake for 60 minutes.

The centre of the cake will still be jiggly when removed from oven.

Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.

Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.

Keep it in refrigerator until you finish it all.

Espresso powder. If your chocolate is not rich enough you can fix that with coffee. As for magic cakes, either you like them or you don't. They get varied results with varied ingredients- most often with chocolate because it's such a different product. A lot of the reviews are pretty harsh and ignorant.

It's not a win for me, I can't replicate the picture despite following the directions to a T. My cocoa powder could be to blame. I love magic cakes but I won't make this for guests. It's my preference, though, and no fault of the blogger.

I loved this recipe!  I improvised quite a bit and still ended up with something I absolutely loved.  I put it in a ring mold pan and did oil and flour instead of parchment paper to keep cake from sticking.  I chopped up hazelnuts and chocolate covered candied orange peel and put those in first before the batter.  The cake came out with a very festive look, right in time for Christmas.  Also I used 1/2 cream and 1/2 coconut milk in place of regular milk as I had those to use up after some other baking.  Plus I substituted a grain-based gluten free flour, and beat it into the milk to get lumps out, so I did the assembly somewhat differently, but still folded the whites in last.  I added cinnamon and instant coffee to the cocoa as well to enrich the flavor.  I was stunned at how nicely this custard-y cake came out.  I happen to adore custard so this was perfect.  Folks that aren't into pudding cakes or custard or sponge cakes might not be into this kind of recipe, but I found it crazy-yummy, the way I made it!!!  Thank you!  It's such an easy and flexible recipe - I'm thrilled!

I am going to try but with my chocolate lover husband it is not going to the refrigerator!!!!

I adapted this recipe to make the cake vegan and it came out amazingly. Love this recipe!

This turned out fantastic! It was fascinating to see how the layers separated after baking, and it was deliciously decadent. We thoroughly enjoyed it. Thank you for a great recipe.

https://www.youtube.com/watch?v=vdgtA4WWXqM

Chocolate Magic Custard Cake will blow your mind with its look and taste. One cake batter results in 3-layered cake.Don’t worry about the runny batter, it will bake up perfectly! 

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RECIPE
INGREDIENTS
4 eggs, at room temperature
1 teaspoon vanilla extract
1 and ¼ cup sugar
110g butter (½ cup), melted and cooled
½ cup all purpose flour
⅓ cup and 2 tablespoons unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting

INSTRUCTIONS
Preheat oven to 320F (160C).
Grease a 8×8 inch baking pan and line it with parchment paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla extract and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.
Pour the milk gradually and continue whisking.
Add in the egg whites, one third at a time and gently stir with a whisk. Don’t overmix, just stir until combined.
Pour this runny batter into the baking pan and bake for 60 minutes.
The centre of the cake will still be jiggly when removed from oven.
Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.
Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.
Keep it in refrigerator until you finish it all.

If you make this recipe, tag us over on Instagram at @give_recipe

Get the full printable recipe here: https://www.giverecipe.com/chocolate-magic-custard-cake/

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Yogurt Chocolate Cake https://www.giverecipe.com/greek-yogurt-chocolate-cake/
Chocolate Cake With Strawberries https://www.giverecipe.com/strawberry-chocolate-cake/
Chocolate Turmeric Cake Recipe https://www.giverecipe.com/banana-turmeric-chocolate-cake/
Easy Mini Chocolate Cake Recipe https://www.giverecipe.com/easiest-mini-chocolate-cakes/

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"Carpe Diem" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Recipe video above. Whether you consider this a giant chocolate tart or chocolate custard cake, we will agree it&#39;s one of the most delicious desserts you will ever make. A cross between a chocolate mousse cake and a chocolate Flan Patissier (French custard tart), it&#39;s deeply chocolatey, ultra creamy, yet not overly rich, and shockingly straightforward to make. The perfect finale for any occasion!

Chocolate Custard Cake

Oreo cookies ((1.5 standard packs, Note 1))

unsalted butter (, melted)

milk (, full fat)

vanilla

caster sugar ((superfine sugar, sub regular))

grams/ egg

Chantilly cream

Raspberry or strawberries

Icing sugar / powdered sugar (, for dusting)

Prepare pan: Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cake without the lip in the way. Grease pan base with butter, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out (ease of removal later).

Preheat oven to 180°C / 350°F (160°C fan-forced).

PREPARATION:

Heat the milk, vanilla and about half the sugar in a large saucepan over medium high heat until just before boiling, stirring to dissolve the sugar.

Yolk mixture: Place egg yolks and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.

Temper eggs: While whisking the eggs, slowly pour in the hot milk in a thin stream while whisking. Whisk until fully combined.

Thicken custard: Pour the egg-milk mixture back into the same saucepan. Place over medium low heat, stirring constantly so the base doesn&#39;t catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously – will become smooth.

Stir 45 sec after bubbles: When the custard is thickened and steamy, and you see the first big lazy bubbles appear on the base (pause whisking to see), whisk constantly on the stove for a further 45 seconds then remove from stove.

Add chocolate and stir until fully melted.

Cool: Transfer into a bowl, immediately cover with cling wrap touching the surface. (You can strain if you&#39;re concerned about lumps). Set aside while preparing the base.

CUSTARD:

Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Press: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

BISCUIT BASE:

Bake 1 hour: Whisk custard until smooth to loosen. Pour onto the base, smooth surface. Bake 60 minutes, rotating the cake pan at the 45 minute mark. It will still be wobbly when you pull it out of the oven.

Cool for 3 hours on the counter, in the pan. Refrigerate at least 12 hours to allow the custard to fully set.

Serve: Best to cut when fridge cold and serve at room temp (for creamiest custard!). Remove springform sides and paper, then use paper overhang to slide the cake off the base. Cut like cake and serve! Lovely with dollop of Chantilly cream and a raspberry or strawberry. Dust with icing sugar to make it pretty!

BAKE:

Oh, my dear Nagi, I think you've brought out my inner narcist! This is going to become my signature show off pudding for all guests and special occasions going forwards.

I went for the dark chocolate Tim Tam base as per another commentator, used 85% Lindt, made the Chantilly sans mascarpone and topped it with icing sugar and chopped strawberries.

I also used Lakanto white sugar replacement, so we both ate two consecutive slices instead of dinner totally guilt free :)

This is 5* quality if one was eating at a 5* restaurant and totally worth the time.

Incredulously, there was an enquiry around the possibility of white chocolate somewhere.  Sacre Bleu! :)

This came out so well. As Nagi says, it's somehow super chocolatey but not too rich or sweet! It set perfectly despite my fear of creme pat, and the fact that I accidentally put all the sugar in the milk rather than half in the egg yolks. I made it on Thursday evening and it was perfect for guests on Saturday, and still amazing as  a small amount of leftovers on Sunday. This'll be a staple for me for sure

I made this for a get together. I’m not known for my baking, l’m not a sweet tooth but l did enjoy the comments from everyone eating it and there was none left, so thanks Nagi

I made this with the 2/3 C sugar and 5 tbsp cornflour and it turned out perfectly. Wasn’t too sweet either. The cornflour helped thicken up the custard so it was almost cake batter consistency but you couldn’t taste it.

Phenomenal recipe, thank you Nagi! This was a fun (and delicious - had to try the custard as I made it!) cake to make.

A tip for those who jump straight to the recipe - make sure you line the sides of your baking tin too! This step is covered in the detailed instructions at the top of the page but omitted from the shorter recipe.

Well, pooperdoodles.  I made this thinking I must be doing something wrong, it didn't look right, but I persevered, got it almost all the way cooked and realised I FORGOT THE CORN FLOUR.  So in desperation I dissolved 5T CF in a bit of water, took the cake out of the oven, poured in the CF and stirred stirred stirred.  It thickened up, so I smoothed the top and put it back in the oven.  I'll let you know in a day or two if it rescued it.  (I licked the spoon off after stirring, and it was yum!)

Oh my goodness.  Tastes divine, looks divine. Loved by all. 
There was some butter leaking from the base, thankfully i placed the cake pan on a tray.  I will definitely make again but swap out the Oreos for Chocolate ripple or maybe try  GF take using almond meal &amp; cocoa

I’ve made this once and loved it but I’m wondering if anyone can answer 2 questions:
- Why do you need to rotate the pan at the 45 min mark?
- The top of mine cracked which spoiled the look. How do I avoid this?

The quantity of sugar is two thirds of  a cup, not 3 cups. 
I’ve just made it and so far it looks perfect but have to wait now for it to set!

Omg amazing but question do you think I could  do in white chocolate

I’ve mad this twice now and it was a huge success. Thing is that I’m not really a fan of Oreos so next time I’m going to  try Arnotts Chocolate Ripple. 

Question- how do you think it would work with white chocolate?

This is another showstopper, if I could eat this regularly and not get fat I would. It’s perfection in a bite, I did use dark chocolate Tim tams for the base.

Every one that ate this asked for the recipe.

Just waiting for another special occasion to make it again.

Thanks for the amazing recipe. I wanted to ask if I use cookie dough do I bake the cookie dough first then add the custard or bake everything together? I’d appreciate your guidance.

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The most viewed chocolate custard cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine