Chocolate Custard Cake: The Ultimate Decadent Dessert

Few desserts evoke as much delight as a perfectly creamy and indulgent chocolate custard cake. Imagine a rich Oreo biscuit base supporting a luscious layer of chocolate-infused custard that melts in your mouth. Whether it’s a special occasion or simply a reason to treat yourself, this dessert is the ultimate showstopper. With a little patience and love, you can recreate this masterpiece in your own kitchen.

Why Chocolate Custard Cake Deserves a Place on Your Table

When you’re looking for a dessert that combines texture, flavor, and elegance, chocolate custard cake delivers every time. The buttery Oreo base adds crunch, while the silky custard layer provides an irresistible contrast. It’s not just a cake; it’s an experience—a dessert that brings people together over its decadent charm.

Ingredients for Chocolate Custard Cake

Here’s everything you need to create this unforgettable dessert, broken down into sections for clarity:

For the Base:

Ingredient	Quantity
Oreo cookies	200g / 7 oz
Unsalted butter	60g / 4 tbsp

For the Custard:

Ingredient	Quantity
Full-fat milk	3 cups
Vanilla extract	2 tsp
Caster sugar	2/3 cups
Egg yolks	120g (6-7 large)
Cornflour (cornstarch)	5 tbsp (50g)
Dark chocolate (70%)	200g / 7 oz

Optional Garnishes:

Ingredient	Quantity
Chantilly cream	To serve
Fresh berries	For garnish
Icing sugar	For dusting

Step-by-Step Instructions to Make Chocolate Custard Cake

1. Prepare the Cake Pan

1. Flip the base of a 20cm (8”) springform pan upside down. This makes it easier to remove the finished cake.
2. Grease the pan’s base with butter and place a square sheet of baking paper over it.
3. Clip the sides of the pan onto the base, leaving any excess paper hanging out for easy removal later.

2. Preheat the Oven

• Set your oven to 180°C (350°F) or 160°C (fan-forced). This ensures the perfect temperature for baking the custard.

3. Make the Custard

1. Heat the Milk: In a large saucepan, combine the milk, vanilla, and half the sugar. Heat over medium-high heat until just before boiling, stirring occasionally to dissolve the sugar.
2. Prepare the Yolk Mixture: In a large bowl, whisk together the egg yolks and remaining sugar. Add the cornflour and whisk until smooth.
3. Temper the Eggs: Slowly pour the hot milk into the yolk mixture while whisking constantly. This prevents the eggs from curdling.
4. Thicken the Custard: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens (about 3-5 minutes). Once thick, whisk vigorously for 45 seconds after bubbles appear, then remove from heat.
5. Add Chocolate: Stir the finely chopped chocolate into the hot custard until fully melted and smooth.
6. Cool the Custard: Transfer the custard to a bowl and cover with cling wrap, pressing it directly onto the surface to prevent a skin from forming.

4. Make the Biscuit Base

1. Crush the Oreos: Use a food processor to blitz the cookies into fine crumbs.
2. Add Butter: Mix in the melted butter and process until the mixture resembles wet sand.
3. Press the Base: Transfer the crumbs into the prepared pan and press them firmly and evenly onto the base using the bottom of a flat cup.

5. Assemble and Bake

1. Pour the Custard: Whisk the cooled custard until smooth and pour it over the prepared base. Smooth the surface with a spatula.
2. Bake: Place the pan in the oven and bake for 60 minutes, rotating the pan after 45 minutes. The custard will still wobble slightly when done.
3. Cool and Chill: Let the cake cool at room temperature for 3 hours, then refrigerate for at least 12 hours to allow the custard to set completely.

6. Serve Your Chocolate Custard Cake

1. Remove the springform sides and use the overhanging baking paper to slide the cake off the base.
2. Slice into portions and serve cold or at room temperature for the creamiest texture.
3. Garnish with Chantilly cream, fresh berries, and a dusting of icing sugar for a finishing touch.

Tips for Success

• Don’t Overheat the Custard: Stir constantly to avoid burning or creating lumps. If lumps form, whisk vigorously off the heat to smooth them out.
• Chill Thoroughly: The cake needs ample time to set in the fridge for clean slicing and perfect texture.
• Use High-Quality Chocolate: Opt for a 70% cocoa chocolate for a rich and deep flavor.

Nutritional Information

Nutrient	Per Slice
Calories	~350
Protein	6g
Fat	20g
Carbohydrates	35g
Sugar	25g

FAQs About Chocolate Custard Cake

1. Can I use a different type of cookie for the base?

Yes! While Oreos add a chocolatey crunch, you can use digestive biscuits or graham crackers as alternatives.

2. Can I make this cake without a food processor?

Absolutely. Place the cookies in a sealed plastic bag and crush them with a rolling pin until fine.

3. How long does chocolate custard cake last?

Store it in the refrigerator for up to 5 days in an airtight container.

4. Can I freeze chocolate custard cake?

You can, but the custard may lose some of its creamy texture upon thawing. Wrap it tightly in plastic wrap and foil before freezing.

5. Can I substitute dark chocolate with milk chocolate?

While milk chocolate can be used, the custard may turn out sweeter and less intense in flavor.

6. What’s the best way to cut this cake?

Use a sharp knife dipped in hot water and wiped dry for clean slices.

Conclusion: Indulge in Chocolate Custard Cake Today

Chocolate custard cake is more than just a dessert—it’s a celebration of rich flavors and velvety textures. Whether you’re baking for a special event or simply satisfying a chocolate craving, this recipe is sure to impress. Gather your ingredients, preheat your oven, and dive into the joy of creating a dessert that will leave everyone asking for seconds.

So what are you waiting for? It’s time to transform your kitchen into a bakery and create your own chocolate custard cake masterpiece. You deserve it!

Print