Description
- This Chocolate Custard Cake is a rich, layered dessert with a soft, eggless chocolate sponge and a luscious chocolate custard filling. Perfect for birthdays, special occasions, or whenever you crave something indulgent. Vegetarian-friendly and easy to adapt for vegan diets.
Ingredients
Scale
For Eggless Chocolate Sponge:
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup sugar
- 1 cup milk (or almond milk for vegan option)
- ½ cup oil
- 1 tsp vanilla extract
For Chocolate Custard:
- 2 cups milk (or dairy-free alternative)
- 3 tbsp custard powder
- 4 tbsp sugar
- ½ cup dark chocolate, chopped
Instructions
- Bake the Chocolate Sponge
- Preheat oven to 350°F (180°C).
- Sift flour, cocoa powder, baking powder, and baking soda in a bowl.
- In another bowl, mix sugar, milk, oil, and vanilla extract.
- Combine wet and dry ingredients. Mix until smooth.
- Pour batter into a greased cake pan and bake for 30–35 minutes. Let it cool completely.
Prepare the Chocolate Custard
- Mix custard powder with ½ cup cold milk.
- Heat the remaining milk with sugar until warm.
- Stir in custard mixture and cook until thick and creamy.
- Add chopped chocolate and mix until smooth.
Assemble the Cake
- Slice the cooled cake into two or three layers.
- Spread custard between layers and on top.
- Chill for 1–2 hours before serving.
Notes
- Make sure the cake is fully cooled before adding custard to prevent melting.
- You can prepare custard in advance and refrigerate it for up to 24 hours.
- Add chocolate shavings or berries for extra flavor and decoration.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking + Stove-top
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320kcal
- Sugar: 24g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0mg