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Chocolate Custard Cake

Magic Chocolate Custard Cake

A magical three-layer chocolate cake created from a single batter, featuring a fudgy base, creamy custard center, and light sponge topper.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 9 servings
Course: Dessert
Cuisine: French-inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 large Eggs separated and at room temperature
  • 0.75 cup Granulated Sugar
  • 0.5 cup Unsalted Butter melted and cooled
  • 0.75 cup All-Purpose Flour sifted
  • 0.5 cup Cocoa Powder Dutch-process preferred
  • 2 cups Whole Milk lukewarm
  • 1 tsp Vanilla Extract
  • 1 pinch Salt

Method
 

  1. Preheat oven to 320°F (160°C) and grease an 8-inch square baking dish.
  2. Beat egg whites with a pinch of salt until stiff peaks form; set aside.
  3. Whisk egg yolks and sugar until pale and creamy, then add melted butter and vanilla.
  4. Sift in flour and cocoa, mixing until just combined.
  5. Slowly whisk in lukewarm milk until batter is thin and homogeneous.
  6. Gently fold in egg whites in three batches, leaving small lumps visible for layer separation.
  7. Bake for 50-60 minutes. Cool completely and refrigerate for 3 hours before slicing.

Notes

Lukewarm milk is critical to prevent the butter from seizing. Do not over-fold the egg whites or the top sponge layer will not form.