Why You’ll Love This Recipe

Elegant Layers: The soft chocolate sponge contrasts beautifully with the rich custard filling.
Balanced Flavors: The smooth vanilla custard mellows the deep chocolate notes for a perfect harmony.
Show-Stopping Presentation: The shiny chocolate glaze gives the cake a luxurious finish.
Relatively Simple: Despite its elegant appearance, this cake is straightforward to make with clear steps.
Great for Entertaining: A crowd-pleaser that’s impressive yet comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponge Cake:

6 medium egg whites
90 g sugar
90 g wheat flour
0.5 tsp baking powder
120 g chocolate (68% cocoa)
A pinch of salt

For the Custard Filling:

6 medium egg yolks
100 g sugar (or more, to taste)
500 ml milk
50 g cornstarch
1 tsp vanilla sugar
100 g butter (82.5% fat)

For Soaking:

100 ml milk

For the Chocolate Glaze:

80 g chocolate (68% cocoa)
30 ml milk
30 g butter

Directions

Prepare the Chocolate Sponge Cake:

Preheat oven to 180°C (350°F). Line a 30×40 cm baking tray with parchment paper.
Beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Melt 120 g chocolate and allow to cool slightly.
Gently fold melted chocolate into the egg whites, careful not to deflate the mixture.
Sift in flour and baking powder; fold gently to combine.
Pour batter into the prepared tray and spread evenly.
Bake for about 8 minutes or until a toothpick inserted in the center comes out clean.
Cool completely and carefully remove from parchment paper.

Prepare the Custard Filling:

Whisk egg yolks, sugar, and cornstarch until smooth.
Heat milk until warm (not boiling). Gradually whisk warm milk into egg yolk mixture to temper.
Return mixture to saucepan and cook over medium heat, stirring constantly until thickened like custard.
Remove from heat; stir in vanilla sugar and butter until smooth and glossy.
Cool custard to room temperature.

Assemble the Cake Layers:

Slice chocolate sponge into two even layers.
Place one layer on a serving tray and soak lightly with half the milk.
Spread half the custard evenly on the first layer.
Place second sponge layer on top and soak with remaining milk.
Spread remaining custard over top and smooth.

Prepare the Chocolate Glaze:

Heat milk and butter in a small saucepan until butter melts.
Add chocolate and stir until melted and smooth.
Let glaze cool slightly, then pour over the top layer of custard, spreading evenly.

Chill and Serve:

Refrigerate cake for at least 2 hours to set.
Slice into squares and serve. Optionally garnish with chocolate shavings or a dusting of cocoa powder.

Servings and Timing

Servings: 9-12
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: About 3 hours

Variations

Flavor Twists: Add a splash of coffee or liqueur to the custard for a richer flavor.
Nutty Addition: Layer crushed toasted nuts between custard layers for crunch.
Fruit Layer: Add sliced strawberries or raspberries between layers for freshness.
Gluten-Free: Use a gluten-free flour blend for the sponge cake.
Different Glaze: Swap chocolate glaze for a caramel or vanilla glaze.

Storage/Reheating

Store cake covered in the refrigerator for up to 3 days. Best served chilled. Reheating is not recommended as it may affect texture.

FAQs

Can I make the cake ahead?

Yes, assemble and refrigerate overnight for the best flavor and texture.

What type of chocolate is best?

Use good quality dark chocolate with at least 68% cocoa for optimal taste.

Can I substitute vanilla sugar?

Yes, use vanilla extract instead (about 1 teaspoon).

How do I avoid curdling the custard?

Temper the egg yolks by slowly whisking in warm milk before cooking.

Is the cake gluten-free?

No, but you can substitute gluten-free flour to make it so.

Can I freeze this cake?

Freezing is possible but may affect texture. Thaw slowly in the fridge.

How to get a smooth chocolate glaze?

Ensure the chocolate and butter melt completely and stir well before pouring.

Can I add extra layers?

Yes, adjust custard and cake quantities accordingly.

What size pan should I use?

A 30×40 cm (about 12×16 inch) baking tray is recommended for even layers.

How do I slice the cake cleanly?

Use a sharp knife, warm it slightly, and wipe between slices for clean cuts.

Conclusion

This Chocolate Custard Layered Cake is a luxurious dessert combining airy chocolate sponge with silky custard and a glossy chocolate finish. Elegant yet approachable, it’s perfect for celebrations or anytime you want to treat yourself and loved ones to a sophisticated chocolate-vanilla delight.

Chocolate Custard Layered Cake

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Chocolate Custard Layered Cake features delicate layers of light chocolate sponge cake paired with creamy vanilla custard and topped with a glossy chocolate glaze, creating a sophisticated and indulgent dessert.

Author: Amy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 9-12 servings
Category: Dessert
Method: Baking and assembling
Cuisine: European
Diet: Vegetarian

Instructions

Preheat oven to 180°C (350°F). Line a 30×40 cm baking tray with parchment paper.
Beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Melt 120 g chocolate; cool slightly. Fold gently into egg whites.
Sift flour and baking powder over mixture; fold in gently.
Pour batter into tray; bake ~8 minutes until a toothpick comes out clean.
Cool completely; remove from parchment.
Whisk egg yolks, sugar, and cornstarch until smooth.
Heat milk until warm; gradually whisk into egg yolk mixture to temper.
Cook over medium heat, stirring constantly, until custard thickens.
Remove from heat; stir in vanilla sugar and butter until smooth. Cool to room temperature.
Slice sponge into two layers. Place one layer on serving tray and soak with half the milk.
Spread half the custard on first layer. Place second sponge layer on top; soak with remaining milk.
Spread remaining custard evenly on top.
Heat milk and butter for glaze until butter melts. Add chocolate and stir until smooth.
Cool glaze slightly; pour over top layer of custard, spreading evenly.
Refrigerate cake at least 2 hours to set.
Slice into squares and serve, optionally garnished with chocolate shavings or cocoa powder.