Chocolate Sponge Custard
Indulge in the ultimate dessert pairing with this decadent Chocolate Sponge Custard recipe, a nostalgic blend of light, airy chocolate sponge cake and velvety homemade chocolate custard. Perfect for chocolate lovers, this sweet treat combines the richness of cocoa with the creamy smoothness of a warm, silky custard infused with real vanilla and melted dark chocolate. A simple yet elegant dessert, it's ideal for family gatherings or dinner parties, offering an irresistible contrast of textures and flavors in every bite. Ready in just over an hour and serving six, this recipe is sure to become a staple in your repertoire. Serve each portion with a generous pour of custard for the ultimate comfort dessert experience.
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 100 grams All-purpose flour
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 2 tablespoons Milk
- 500 milliliters Whole milk (for custard)
- 4 Egg yolks
- 100 grams Granulated sugar (for custard)
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 50 grams Dark chocolate
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch round cake tin. Line the bottom with parchment paper to prevent sticking.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift in the all-purpose flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the wet mixture until fully incorporated.
Stir in the milk to loosen the batter, ensuring it is smooth and of a pourable consistency.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, make the custard. Heat the whole milk in a medium saucepan over medium heat until it begins to steam, but do not let it boil.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
Slowly add a ladleful of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. This should take around 5–7 minutes.
Remove the custard from the heat and stir in the vanilla extract and chopped dark chocolate until smooth and fully melted.
To assemble, slice the chocolate sponge cake into individual portions and place them onto serving plates.
Pour the warm custard generously over each slice of cake and serve immediately.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 48.4 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
