Chocolate Custard Layered Cake (Print-Friendly Version)
Decadent cake with chocolate sponge, creamy custard filling, and luscious chocolate glaze for special occasions.
# What You’ll Need to Make This:
→ Chocolate Sponge Cake
01 -
6 medium egg whites
02 -
90 grams granulated sugar
03 -
90 grams wheat flour
04 -
0.5 teaspoon baking powder
05 -
120 grams dark chocolate (68% cocoa), melted
06 -
Pinch of salt
→ Custard Filling
07 -
6 medium egg yolks
08 -
100 grams granulated sugar (adjust to taste)
09 -
500 millilitres whole milk
10 -
50 grams cornstarch
11 -
1 teaspoon vanilla sugar
12 -
100 grams unsalted butter (82.5% fat), softened
→ For Soaking
13 -
100 millilitres whole milk
→ Chocolate Glaze
14 -
80 grams dark chocolate (68% cocoa), chopped
15 -
30 millilitres whole milk
16 -
30 grams unsalted butter
# How to Prepare:
01 -
Preheat oven to 180°C. Line a 30 by 40 cm baking tray with parchment paper.
02 -
In a large mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
03 -
Gradually add sugar and continue beating egg whites until stiff peaks are achieved. Gently fold in the cooled, melted chocolate to avoid deflating the mixture.
04 -
Sift wheat flour and baking powder into the chocolate egg white mixture. Fold in gently until just combined.
05 -
Pour the batter into the prepared tray and spread evenly. Bake for 8 minutes or until a toothpick inserted in the centre comes out clean.
06 -
Allow the cake to cool completely in the tray. Carefully remove from parchment paper.
07 -
Whisk egg yolks, sugar, and cornstarch together in a bowl until smooth. Heat milk in a saucepan over medium heat until warm, then gradually whisk into the egg mixture to temper.
08 -
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and stir in vanilla sugar and butter until smooth and glossy. Cool to room temperature.
09 -
Slice the cooled sponge horizontally into two even layers. Place the first layer on a serving tray and brush lightly with half the milk for soaking.
10 -
Spread half of the cooled custard evenly over the soaked sponge layer.
11 -
Place the second sponge layer on top, soak with the remaining milk, and smooth the remaining custard over the top.
12 -
Heat milk and butter in a small saucepan over low heat until butter melts. Add chopped chocolate and stir gently until fully melted and smooth. Allow glaze to cool slightly.
13 -
Pour the warm glaze over the top custard layer and spread evenly with a spatula.
14 -
Refrigerate for at least 2 hours to set. Slice into squares before serving.
# Extra Tips:
01 -
For a clean finish, use a warm knife to slice the chilled cake.