Chocolate custard cream cake

By foodiva

Ingredients

• Ingredients:
• Chocolate Cake:
• 546 g (2 3/4 cup) granulated sugar
• 4.5 g (1 tsp) salt
• 69 g (3/4 cup) dutch processed cocoa powder
• 5 g (1 tsp) baking soda
• 1 cup boiling water
• 237 ml (1 cup) canola oil (I used extra virgin olive oil)
• 10 ml (2 tsp) vanilla extract
• 2 g (2 tsp instant expresso powder or 2 tbsp ground coffee
• 218 g (1 3/4 cups) bleached all purpose flour
• 4 large egg yolks
• 2 large eggs
• 1/4 sour cream or buttermilk
• Custard:
• 1 cup granulated sugar
• 1 cup milk
• 15 egg yolks
• 400 grams butter
• 1 Tbsp Vanilla Extract
• Lightened Custard (for decorating)
• 1-2 cups custard (whatever is leftover after filling the cake)
• 8 oz Whipped Topping or 1 cup whipped heavy cream
• Ganache:
• 100 millilitres heavy whipping cream
• 1/2 cup semi-sweet chocolate chips or chopped dark chocolate
• 3 Tbsp corn syrup or 2 Tbsp glucose
• Special Equipment:
• 2 - 9 inch round cake pans
• 2 cake strips
• 1 adjustable cake ring
• Mixer

Details

Servings 1
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Email Address

Easter’s coming up and everyone’s looking for that one great recipe of cake that will just blow everyone away. You’re in luck today, because I think I’ve got just the recipe for you! The moistest chocolate cake, filled with silky custard, covered in drizzling chocolate ganache glaze & topped with fluffy mounts of custard lightened with whipped cream. Oh and one more drizzle of chocolate on top!

I have been wanting to make this cake, for-eeveer! My aunt has been making a variation of this cake for pretty much every family celebration we had in the last… at least 2 years. Then I found

. Her recipe produced such wonderfully moist and delicious chocolate cake, that I knew I had to do something with it. That’s how an idea, to combine her Chocolate cake & the custard from my aunt’s cake into one.

When you combine the two, something magical happens. The custard combined with the chocolate cake makes for an incredible combination, but when the cake is left a lone for a day, the custard gives off moisture to the cake, making the already moist chocolate cake even more moist. It’s almost fudge like when you bite into it.

For this recipe, I have tried to make a little video tutorial on how to decorate the cake, because describing it, while possible, is not as effective a seeing it. So let me know how you like it!

1 cup boiling water

Mixer

Make the custard first:

Combine egg yolks and sugar in a medium-sized pot and whisk until smooth. Add milk and whisk again. Cook over medium heat, constantly stirring until it begins to thicken and covers the back of the spoon. When you run your finger over the back of the spoon, the custard should not run into wiped space. Add vanilla extract & stir.

Add butter to the custard and stir until butter is completely melted and incorporated into the custard. Cover with plastic wrap, touching the custard (to prevent forming of skin) and allow to come to room temperature.

While the custard is cooling, let’s make the cake:

In a cup whisk together eggs, egg yolks & sour cream. Set aside.

If you have espresso powder, combine the espresso powder with the boiling water. Or brew 2 tablespoons of ground up coffee with 1 cup water. Drain coffee and make sure there’s 1 cup of liquid. If there’s not, add enough to make 1 cup. Set aside.

Combine sugar, cocoa powder, salt & baking soda with the boiling water and stir until almost no lumps appear. Cook over medium high heat, constantly stirring until it comes to a boil. This step will make the darkest chocolate color it can be. Remove from heat and allow to cool for 10 minutes.

Add the chocolate mixture to the mixer and with beater blades, beat on low sped for 2-3 minutes, to remove additional heat from the mixture. Add oil & vanilla extract and beat until combined and smooth. Add flour and beat again until smooth. Add the egg mixture and beat until combined once more. Try to use minimal amount of beating after the flour is added, we do not want any gluten development as it will make the cake gummy.

Pour batter into 2 9 inch round cake molds lined with parchment paper & sprayed with non stick spray, or if you do not have the non stick spray, butter the pan, add 1 tbsp flour then shake around to cover the pan, shake out the excess.

Bake in preheated 350F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. If using an 8 inch cake mold, add 5-7 minutes to the baking time.

Place the first cake layer in the middle and tighten the adjustable cake ring around the cake.

Combine leftover custard & 8 oz of whipped topping or 1 cup of whipped heavy cream. Carefully fold it together until well combined.

Make the Ganache, following

Pour about 1/2 of ganache in the middle of cake, bring it closer to the edges with spatula, then add the other half, reserving only about 1 tablespoon for later.

Don’t forget to add me on

OMG Marina you are completely off the hook! I think I love you! This is an amazing cake!! I was going to make your Napoleon Cake for Easter. NOW I’m confused and I can’t think any more.You bewitched me. Napoleon or Bird Milk? Um…BIRD MILK! ALL HAIL MARINA!!!

Bob lol))) I think you should make both! that way you don’t have to decide

You’re welcome, I truly enjoy doing this, so knowing that people appreciate my work makes it even more worth it

Wow! Love it!!! Love the video and step by step pix. Definitely on my list to make

Hello dear! Can I replace the cake rings with a 9 inch springform? Or it’s not the same?

Somebody did this on Instagram and they said that there’s too much space left between the cake & the springform so the cream oozes out. But, if you want to, you can add 2 tablespoons flour to the milk when you make the custard and it will be thick enough that you will not need springform. It will be a little bit different texture (check out my last picture of this cake on Instagram) but nevertheless good.

When do we add espresso. ( I either missed it or it wasn’t in directions)

It’s right before the third set of pictures within the instructions. You add it to the 1 cup boiling water.

thank you marina! you are such a doll (: thank you for your many wonderful recipes…your website is my #1 website when I need to make deserts! I also told my friends about you too and they are obsessed! lol

Was the custard and the whip cream chilled before combining? Depending on how thin it is, you might want to add more whip cream until it holds shape.

I want to make this cake but just want to know is there any other recipe for custard filling that doesn’t call for this many eggs… I have all ingredients but I don’t want to use huge amount of eggs??? Thanks a million!

Hi, I am so tempted to make this cake as it looks really scrumptious. Just a quick question that is there any other recipe for custard filling that will work as my husband can’t tolerate so many eggs and the recipe is asking for approx 20 eggs. Thanks a lot!

Heather Gavin

Heather Gavin

No problem Heather! Let me know how it all goes and how you like it

Make-ahead Dinner

Make-ahead Dinner (1)

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