Chocolate Custard Cake is a delightful dessert that perfectly balances rich chocolate flavor with a creamy custard base. This cake is not only delicious but also easy to make, making it a favorite for gatherings and special occasions. Whether you are a seasoned baker or just starting, this recipe will guide you through the steps to create a stunning chocolate treat that everyone will love.
Why Make This Recipe
There are many reasons to make Chocolate Custard Cake. First, it combines the beloved flavors of chocolate and creamy custard, creating a dessert that is indulgent yet not overly sweet. Second, it features an Oreo cookie crust that adds a delightful crunch. This cake is perfect for birthday parties, family dinners, or simply to satisfy your sweet tooth. Plus, it’s a showstopper that will impress your friends and family!
How to Make Chocolate Custard Cake
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, sub regular)
- 120g/4.2 oz egg yolks (~6 – 7 large eggs, Note 2)
- 5 tbsp (50g) cornflour/cornstarch
- 200g/7oz 70% cocoa chocolate (finely chopped, I use Lindt, Note 3)
- Chantilly cream
- Raspberry or strawberries
- Icing sugar/powdered sugar (for dusting)
Directions:
Preparation:
- Preheat your oven to 180°C (350°F).
- Prepare a round cake pan by greasing it lightly and lining the bottom with parchment paper.
Custard:
- In a saucepan, combine milk, vanilla, its sugar, cornflour, and egg yolks.
- Cook over medium heat, whisking continuously until the mixture thickens and starts to bubble.
- Remove from heat and stir in the finely chopped chocolate until melted and smooth. Set aside to cool.
Biscuit Base:
- Crush the Oreo cookies into fine crumbs. You can use a food processor or place them in a sealed bag and crush them with a rolling pin.
- In a bowl, mix the crushed Oreos with the melted butter.
- Press this mixture firmly into the bottom of your prepared cake pan.
Bake:
- Pour the chocolate custard over the Oreo base.
- Bake in the preheated oven for about 30-35 minutes or until the custard is set.
- Allow the cake to cool completely before removing it from the pan.
How to Serve Chocolate Custard Cake
Slice the Chocolate Custard Cake into wedges and serve it with a dollop of Chantilly cream. You can also add fresh raspberries or strawberries on the side for a pop of color and flavor. Dust with icing sugar for an elegant touch!
How to Store Chocolate Custard Cake
To store your Chocolate Custard Cake, cover it with plastic wrap or keep it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. Serve chilled or at room temperature.
Tips to Make Chocolate Custard Cake
- Ensure you whisk the custard continuously while cooking to avoid lumps.
- Use high-quality chocolate for the best flavor.
- Feel free to switch up the toppings; other berries or even nuts can add an interesting twist!
Variation
Try adding a layer of caramel sauce or a sprinkle of sea salt on top of the custard before baking for a unique flavor. You can also use different types of cookies for the base if you want to experiment!
FAQs
1. Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just store it in the refrigerator until you are ready to serve.
2. Is there a gluten-free option for the base?
You can use gluten-free cookies instead of Oreos for a gluten-free version of this cake.
3. Can I substitute the whole eggs for only egg whites?
While you can use egg whites, be aware that the texture and richness will be different. The yolks add creaminess to the custard that egg whites cannot replace.
Chocolate Custard Cake
Ingredients
For the crust
- 200 g Oreo cookies 1.5 standard packs
- 60 g unsalted butter, melted
For the custard
- 3 cups full fat milk
- 2 tsp vanilla extract
- ⅔ cups caster sugar superfine sugar, can substitute regular
- 120 g egg yolks ~6 – 7 large eggs
- 50 g cornflour/cornstarch 5 tbsp
- 200 g 70% cocoa chocolate, finely chopped I use Lindt
To serve
- Chantilly cream
- Raspberry or strawberries
- Icing sugar/powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Prepare a round cake pan by greasing it lightly and lining the bottom with parchment paper.
Custard
- In a saucepan, combine milk, vanilla, sugar, cornflour, and egg yolks.
- Cook over medium heat, whisking continuously until the mixture thickens and starts to bubble.
- Remove from heat and stir in the finely chopped chocolate until melted and smooth. Set aside to cool.
Biscuit Base
- Crush the Oreo cookies into fine crumbs, using a food processor or sealing them in a bag and crushing them with a rolling pin.
- In a bowl, mix the crushed Oreos with the melted butter.
- Press the mixture firmly into the bottom of your prepared cake pan.
Bake
- Pour the chocolate custard over the Oreo base.
- Bake in the preheated oven for about 30-35 minutes or until the custard is set.
- Allow the cake to cool completely before removing it from the pan.
Serving
- Slice the chocolate custard cake into wedges and serve with a dollop of Chantilly cream, fresh raspberries or strawberries on the side, and dust with icing sugar for an elegant touch.
