Chocolate custard cake

Chocolate Custard Cake is a decadent dessert that layers a soft, tender chocolate cake with a luscious, creamy custard center. As it bakes, the cake forms a rich pudding-like base that melts in the mouth, delivering deep chocolate flavor with every spoonful. Simple yet indulgent, this comforting treat is perfect served warm or chilled for any occasion.

Ingredients

For the BASE:

  • 200g/ 7oz Oreo cookies
  • 60g/ 4 tbsp unsalted butter , melted

For CUSTARD:

  • 3 cups milk , full fat
  • 2 tsp vanilla
  • 2/3 cups caster sugar
  • 120g/ 4.2 oz egg yolks
  • 5 tbsp (50g) cornflour / cornstarch
  • 200g / 7 oz 70% cocoa chocolate , finely chopped

FOR SERVING (optional):

  • Chantilly cream
  • Raspberry or strawberries
  • Icing sugar / powdered sugar , for dusting

Instructions


  • Prepare pan: Flip the base of a 20cm / 8" springform pan upside down – this makes it easier to remove the finished cake without the lip in the way. Grease pan base with butter, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out (ease of removal later).
  • Preheat oven to 180°C / 350°F (160°C fan-forced).

For CUSTARD:

  • Heat the milk, vanilla and about half the sugar in a large saucepan over medium high heat until just before boiling, stirring to dissolve the sugar.
  • Yolk mixture: Place egg yolks and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.
  • Temper eggs: While whisking the eggs, slowly pour in the hot milk in a thin stream while whisking. Whisk until fully combined.
  • Thicken custard: Pour the egg-milk mixture back into the same saucepan. Place over medium low heat, stirring constantly so the base doesn't catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously – will become smooth.
  • Stir 45 sec after bubbles: When the custard is thickened and steamy, and you see the first big lazy bubbles appear on the base (pause whisking to see), whisk constantly on the stove for a further 45 seconds then remove from stove.
  • Add chocolate and stir until fully melted.
  • Cool: Transfer into a bowl, immediately cover with cling wrap touching the surface. (You can strain if you're concerned about lumps). Set aside while preparing the base.

BISCUIT BASE:

  • Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.
  • Press: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Bake

  • Bake 1 hour: Whisk custard until smooth to loosen. Pour onto the base, smooth surface. Bake 60 minutes, rotating the cake pan at the 45 minute mark. It will still be wobbly when you pull it out of the oven.
  • Cool for 3 hours on the counter, in the pan. Refrigerate at least 12 hours to allow the custard to fully set.
  • Serve: Best to cut when fridge cold and serve at room temp (for creamiest custard!). Remove springform sides and paper, then use paper overhang to slide the cake off the base. Cut like cake and serve! Lovely with dollop of Chantilly cream and a raspberry or strawberry. Dust with icing sugar to make it pretty!

Notes

    • Oreo cookies – You can also use plain chocolate biscuits instead (ie without a filling), such as Arnott’s Chocolate Ripple, but add 1 1/2 tbsp / 20g of butter. This is because Oreo cookies have a filling which is partly what helps bond the crust.
    • Yolks – safest to weigh because egg and yolk sizes differ and this custard relies on egg to help it set. 120g / 4.2 oz yolks is 100ml / 3.4 oz, just shy of 1/2 cup. Usually 6 large eggs weighing ~55g / 2oz each (carton labelled “large eggs” because it’s an industry standard).
    • Chocolate – Must use 70% cocoa chocolate to ensure the custard sets to the right consistency and good chocolate flavour. Lower cocoa % (eg milk chocolate usually around 30%) = softer chocolate & less chocolate flavour = custard sets softer, is paler and chocolate flavour is not as strong.


    Recipe from RecipeTin Eats