Decadent Chocolate Custard Cake

Chocolate Custard Cake

Introduction

Chocolate Custard Cake is a delightful dessert that combines the deep flavors of chocolate with a creamy custard texture. This cake is perfect for any occasion, whether it’s a birthday party, a special family dinner, or just a cozy evening at home. Its rich taste and smoothness will have everyone coming back for seconds.

Why Make This Recipe

Making Chocolate Custard Cake is not just about satisfying your sweet tooth. It’s an opportunity to impress your friends and family with your baking skills. The combination of the rich Oreo crust and the silky chocolate custard filling creates a balanced flavor that will leave everyone asking for more. Plus, it’s a fun baking project that can be done with children or friends, turning it into a lovely bonding experience.

How to Make Chocolate Custard Cake

Here’s your step-by-step guide to create this mouthwatering treat.

Ingredients:

200g / 7oz Oreo cookies (1.5 standard packs, Note 1)
60g / 4 tbsp unsalted butter (melted)
3 cups milk (full fat)
2 tsp vanilla
2/3 cups caster sugar (superfine sugar, substitute with regular if needed)
120g / 4.2 oz egg yolks (~6 – 7 large eggs, Note 2)
5 tbsp (50g) cornflour/cornstarch
200g / 7 oz 70% cocoa chocolate (finely chopped, Lindt recommended, Note 3)
Chantilly cream
Raspberries or strawberries
Icing sugar/powdered sugar (for dusting)

Directions:

Preparation:

Prepare the pan: Flip the base of a 20cm/8" springform pan upside down. Grease it with butter and press a square sheet of baking paper on top. Clip the sides onto the base, letting the excess paper hang out for easy removal later.
Preheat the oven: Set your oven to 180°C / 350°F (160°C fan-forced).

Custard:

Heat: In a large saucepan, heat the milk, vanilla, and half of the sugar over medium-high until just before boiling, stirring to dissolve the sugar.
Yolk mixture: In a large bowl, whisk egg yolks and remaining sugar together. Add cornflour and whisk until smooth.
Temper eggs: While whisking, slowly pour the hot milk into the egg mixture until fully combined.
Thicken custard: Pour the mixture back into the saucepan over medium-low heat. Stir constantly until it thickens (about 3 to 5 minutes).
Finish: When thick, remove from heat and whisk in the chocolate until fully melted. Transfer to a bowl and cover with cling wrap touching the surface.

Biscuit Base:

Blitz cookies: Break Oreos into pieces and blend until they’re fine crumbs. Add melted butter and blend again until combined.
Press: Evenly press the crumb mixture into the prepared pan base.

Bake:

Bake: Pour the custard over the crust, smooth the surface, and bake for 1 hour, rotating the pan at 45 minutes. It will be a bit wobbly when done.
Cool: Let it cool at room temperature for 3 hours, then refrigerate for at least 12 hours to fully set.
Serve: Cut when cold and serve at room temperature with chantilly cream and fresh fruits. Dust with icing sugar before serving.

How to Serve Chocolate Custard Cake

This cake is best served chilled and can be enjoyed with a dollop of Chantilly cream and a few fresh berries on the side. The contrast between the cold creamy chocolate and the warm air will enhance every bite.

How to Store Chocolate Custard Cake

To store, cover the cake tightly with cling wrap or place in an airtight container in the refrigerator. It can last for up to 3 days, but it’s best enjoyed fresh.

Tips to Make Chocolate Custard Cake

Use high-quality chocolate: The chocolate used significantly affects the flavor of the cake.
Ensure proper cooling: Cooling the cake thoroughly is essential for the custard to set perfectly.
Experiment with toppings: Feel free to add your favorite fruits or alternate creams!

Variation

You can add a splash of coffee or orange zest into the chocolate custard for an extra layer of flavor. Alternatively, switch Oreos for another cookie, like digestive biscuits, for a different base.