Cocoa Custard Cake
Indulge in the decadent layers of a Cocoa Custard Cake, a dessert that's as magical as it is delicious! This elegant treat features a velvety cocoa custard base topped with a delicate, cake-like layer that forms naturally during baking. Made with simple pantry staples like unsweetened cocoa powder, eggs, and milk, this cake achieves a luxurious texture through the gentle folding of whipped egg whites into the chocolate batter. Perfectly balanced in sweetness and infused with a hint of vanilla, it’s baked to perfection in under an hour. Serve it with a dusting of powdered sugar for an extra touch of charm, and watch it become the star of any occasion. Whether you're hosting a gathering or craving a slice of indulgence, this easy yet sophisticated dessert is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 75 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 100 grams granulated sugar
- 60 grams unsalted butter, melted
- 4 large eggs, separated
- 500 milliliters whole milk, lukewarm
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (160°C). Lightly grease an 8x8-inch (20x20 cm) square baking pan and line it with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, cocoa powder, and a pinch of salt. Set aside.
In a large bowl, beat the egg yolks and sugar using a hand or stand mixer until the mixture becomes pale and creamy, about 2-3 minutes.
Add the melted unsalted butter and vanilla extract to the egg yolk mixture and beat until fully incorporated.
Gradually pour in the lukewarm milk while mixing on low speed. The mixture will become thin; this is normal.
Add the dry flour and cocoa mixture in batches to the wet ingredients, mixing gently until just combined. Some small lumps are fine.
Using a clean mixing bowl and whisk, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture, one-third at a time. Do not overmix; the batter should remain slightly lumpy and airy.
Pour the batter into the prepared baking pan and smooth the top with a spatula. The batter will be thin.
Bake in the preheated oven for 50 minutes, or until the top is set and slightly jiggly in the center when shaken gently.
Remove the cake from the oven and allow it to cool completely in the pan. The cake will set further as it cools.
Once cooled, carefully lift the cake out using the parchment paper and transfer it to a serving plate. Dust with powdered sugar (optional) before slicing and serving.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 135.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 651 mg | 50% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1455 mg | 31% | |
*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.
