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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.

Ingredients

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

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)

100 ml milk (for soaking)

80 g chocolate (68% cocoa, for glaze)

30 ml milk (for glaze)

30 g butter (for glaze)

Instructions

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

Notes

Add coffee or liqueur to custard for flavor variation.

Add crushed toasted nuts between custard layers for texture.

Add fresh berries between layers for freshness.

Use gluten-free flour to make cake gluten-free.

Substitute caramel or vanilla glaze for chocolate glaze.

Store covered in refrigerator up to 3 days; do not reheat.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-custard-layered-cake/