Magic Chocolate Custard Cake

Friday, September 22, 2023
The perfect cake for any occasion Magic Custard Cake has three layers of deliciousness. The bottom layer is a silky smooth dense layer of cake topped with a layer of chocolate custard and a spongy cake.

A side shot of Magic Chocolate Custard Cake on a white plate with a dollop of whipped cream on top and a raspberry.

L.J. recently returned from outdoor school and I wanted to surprise him with a special treat for dessert when he came home. So I made this Magic Chocolate Custard Cake I've been eyeballing on Pinterest for sometime from White On Rice Couple and new it was meant to be.

This cake is fairly simple to make and magically separates into 3 layers of deliciousness.

A silky smooth dense bottom layer followed by a chocolaty layer of custard topped with a light layer of cake.

If that's not magical I don't know what is.

Here's how to make this magical Chocolate Custard Cake recipe: 

A down shot of flour, salt, and cocoa powder mixed together in a stainless steel bowl.

Mix together:
  • 2 cups All-Purpose Flour (Fluffed before measuring.)
  • 3/4 cup Natural Unsweetened Cocoa Powder 
  • 1/4 teaspoon Salt
Mix together until well combined and set aside.

I made this recipe for a 9x13 because with 5 people in our house a 8x8 never lasts long and it's a good thing too because Colt ate 3 pieces on the first night.

Melted Chocolate and Butter in a small stainless steel pan with a whisk resting against the side of pan.

In a medium sauce pan over medium-low heat melt:
  • 1 cup Butter
Remove from heat and add:
  • 1/2 cup Good Quality Semi-Sweet Chocolate Chips
Stir until chocolate chips are melted and remove from heat to cool for a minute.

A down shot of a greased 9x13 pan lined with parchment paper and buttered.

Butter a 9x13 pan and line with parchment paper. Butter parchment paper well.

I use parchment paper because it makes it easy to remove the cake from the pan for slicing, its not mandatory but does make it much easier to remove.

A down shot of beaten Egg Whites in a stainless steel bowl.

Separate 8 whole Eggs into whites and yolks. Set Yolks aside.

Beat:
  • 8 whole Egg Whites with 1/4 teaspoon of White Vinegar 
Until stiff peaks form.

Remove egg whites from bowl and set aside.

 
Melted Chocolate mixture with Powdered Sugar added in a stainless steel mixing bowl.

In a clean mixing bowl and add:
  • Melted Butter/Chocolate Mixture 
  • 3 1/2 cups Powdered Sugar 
Beat on medium speed until well combined.

Milk being heated in a stainless steel sauce pan on a gas stove.

Heat over medium-low heat until lukewarm:
  • 5 cups Whole Milk  
Make sure milk isn't too hot or it will scramble the eggs.

Egg Yolks being added to chocolate mixture in a stainless steel mixing bowl.

Add the 8 whole Egg Yolks one at a time to the butter sugar mixture while mixing on medium speed.

Coffee added to Chocolate Custard Cake batter in a stainless steel bowl.

Scrape sides of bowl and add: 
  • 1/4 cup Strong Brewed Coffee
Mix until well combined. It should look smooth and creamy.

Cocoa Powder and Flour mixture added to Chocolate Custard Cake Batter.

Add flour/cocoa powder mixture and stir until well combined. Scrape sides of bowl well.

Milk added to Chocolate Custard Cake batter in a stainless steel mixing bowl.

Slowly mix in milk on low. If milk is splattering you can hand stir in milk until well combined, smooth, and creamy.

A down shot of Egg Whites being folded into Chocolate Custard Cake batter in a stainless steel bowl.

Fold in egg whites 1/4 at a time to the cake batter until well combined.

Batter won't be completely smooth, that's ok thats the light spongy cake layer on top once it bakes.

Chocolate Custard Cake batter in pan.

Bake in a 325 degree oven for 55-65 minutes or until cake is still slightly loose in the center but set around edges when pan is moved.

Chocolate Custard Cake being dusted with powdered sugar and cocoa powder.

Cool cake completely and dust cake lightly with powdered sugar and cocoa powder.

Slice into desired size.

A side shot of Magic Chocolate Custard Cake on a white plate with a dollop of whipped cream on top and a raspberry.

I strongly suggest whip cream and fresh berries for serving.

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dessert
American
Yield: 12
Author: Serena Bakes Simply From Scratch
Magic Chocolate Custard Cake

Magic Chocolate Custard Cake

The perfect cake for any occasion Magic Custard Cake has three layers of deliciousness. The bottom layer is a silky smooth dense layer of cake topped with a layer of chocolate custard and a spongy cake.
Prep time: 25 MinCook time: 1 H & 5 MTotal time: 1 H & 30 M

Ingredients

  • 1 cup Butter Plus More For Greasing Pan
  • 1/2 cup Good Quality Chocolate Chips
  • 2 cups All-Purpose Flour or Whole Wheat Pastry Flour, Fluffed before measuring
  • 3/4 cup Natural Unsweetened Cocoa Powder
  • 1/4 teaspoon Salt
  • 8 whole Eggs, Separated
  • 1/4 teaspoon White Vinegar
  • 5 cups Whole Milk
  • 3 1/2 cups Powdered Sugar
  • 1/4 cup Strong Brewed Coffee
  • 2 teaspoons Pure Vanilla Extract
  • Additional Powdered Sugar, Cocoa Powder, Whip Cream and Berries for serving.

Instructions

  1. Preheat oven to 325 degrees.
  2. Lightly butter a 9"x13" baking pan and line with parchment paper. Butter parchment paper well.
  3. In a medium sized sauce pan heat butter over medium heat until melted. Remove from heat and add chocolate chips. Stir until chocolate is melted. Set aside.
  4. Mix flour, cocoa powder, and salt together in a small bowl. Set aside.
  5. Beat egg whites with vinegar until stiff peaks form, remove to a separate bowl, and set aside.
  6. Heat milk over low heat until lukewarm being careful not to heat it too hot or it could scramble the eggs.
  7. In a clean mixing bowl using whisk attachment beat melted butter/chocolate mixture with powdered sugar until smooth.
  8. Add egg yolks one at a time to butter mixture, scraping sides of bowl as needed.
  9. Stir in coffee and mix until well combined.
  10. Add all of the flour mixture and mix until well combined.
  11. Slowly pour in warm milk while mixing on low speed until well combined. Scrape sides of bowl as needed.
  12. Fold 1/4 of the egg whites into the batter mixture until all egg whites have been added. Batter won't be completely smooth.
  13. Pour batter into prepared pan and bake for 55-65 minutes or until cake is still loose in the center but set around edges.
  14. Allow cake to cool completely before dusting with powdered sugar, cocoa powder and slicing. Garnish with whip cream and berries.

Nutrition Facts

Calories

497.06

Fat

24.76 g

Sat. Fat

14.39 g

Carbs

62.96 g

Fiber

4.13 g

Net carbs

58.84 g

Sugar

44.43 g

Protein

10.89 g

Sodium

252.76 mg

Cholesterol

161.99 mg

Calories are estimated.

Did you make this recipe?
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A side shot of Magic Chocolate Custard Cake on a white plate. White text at the top of photo Chocolate Custard Cake.
2 photos of Chocolate Custard Cake from the side. Black text between the two photos Chocolate Custard Cake.

8 comments

  1. It's like and upside down chocolate pudding! So nice!

    ReplyDelete
  2. Goodness sakes, this looks beyond delicious! Those layers and richness are amazing - and it is such a simple recipe! Love it!

    ReplyDelete
  3. I've seen custard cakes before but what makes this one outstanding is that it used parchment so you could later remove it from the pan to serve on a plate—much more elegant!

    ReplyDelete
  4. I've seen custard cakes before but what makes this one outstanding is that it used parchment so you could later remove it from the pan to serve on a plate—much more elegant!

    ReplyDelete
    Replies
    1. @myhealthyeatinghabits

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    2. Thanks Mia. I agree that was the big problem when I was looking at the original recipe is how we were going to have something easy to work with once it was baked, the parchment worked beautifully!

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  5. Whoa! This would scratch my chocolate itch for sure!! Yummm!

    ReplyDelete

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