Ingredients

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

Steps to Make Chocolate Custard Layered Cake

1. Prepare the Chocolate Sponge Cake:
   • Preheat your oven to 180°C (350°F). Line a 30×40 cm baking tray with parchment paper.
   • In a mixing bowl, beat the egg whites with a pinch of salt until they form soft peaks.
   • Gradually add the sugar and continue to beat until stiff peaks form.
   • Melt the chocolate (120 g) in a microwave or double boiler and let it cool slightly.
   • Gently fold the melted chocolate into the egg white mixture, being careful not to deflate the batter.
   • Sift in the flour and baking powder, folding gently to incorporate.
   • Pour the batter into the prepared baking tray and spread it evenly.
   • Bake for 8 minutes or until a toothpick inserted comes out clean.
   • Let the cake cool in the tray, then gently remove it from the parchment paper.
2. Prepare the Custard Filling:
   • In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
   • In a saucepan, heat the milk over medium heat until warm but not boiling.
   • Gradually add the warm milk to the egg yolk mixture, whisking continuously to prevent curdling.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a custard-like consistency.
   • Remove from heat and stir in the vanilla sugar and butter until smooth and glossy.
   • Let the custard cool to room temperature.
3. Assemble the Cake Layers:
   • Slice the cooled chocolate sponge into two even layers.
   • Place the first layer on a serving tray and lightly soak it with half of the 100 ml milk.
   • Spread half of the custard evenly over the first layer.
   • Place the second layer of sponge on top and soak with the remaining milk.
   • Spread the remaining custard over the top, smoothing it with a spatula.
4. Prepare the Chocolate Glaze:
   • In a small saucepan, heat the milk and butter until the butter is melted.
   • Add the chocolate (80 g) and stir until melted and smooth.
   • Let the glaze cool slightly, then pour it over the top layer of custard, spreading it evenly with a spatula.
5. Chill and Serve:
   • Refrigerate the cake for at least 2 hours to set.
   • Slice into squares and serve, garnished with additional chocolate shavings or a sprinkle of cocoa powder if desired.
     

     Layers and Components

     1. Chocolate Cake Layers:
        • Typically made with a rich, moist chocolate sponge. Adding ingredients like buttermilk or sour cream keeps the cake tender and flavorful.
        • For a dense texture, consider a flourless or fudge-style cake layer.
     2. Custard Filling:
        • Custard Base: Egg yolks, sugar, milk, and cornstarch create a creamy base. Cocoa powder or melted chocolate can be added to make it a chocolate custard, or keep it vanilla for contrast.
        • Stabilizing: Chill the custard before assembly to help it hold up between cake layers.
     3. Optional Layers and Toppings:
        • Chocolate Ganache: Spread between layers or over the top for a glossy finish.
        • Whipped Cream: A lightly sweetened whipped cream layer balances the richness.

     Assembly Tips

     1. Cake Preparation:
        • Once baked, let the cake cool completely before slicing each layer horizontally.
        • Brush each layer with simple syrup (optional) to keep it moist.
     2. Layering the Cake:
        • Start with a cake layer, spread a thick layer of custard, and repeat. Ensure the custard is evenly spread for a balanced bite.
        • If using ganache, alternate between custard and ganache layers for added flavor and texture.
     3. Chilling:
        • Once assembled, chill the cake for at least an hour to set the layers, making it easier to slice and serve.

     Serving and Presentation

     • Decorate: Top with chocolate shavings, cocoa powder, or a dusting of powdered sugar. Fresh berries or a sprinkle of sea salt also add a pop of flavor.
     • Serving Suggestion: Serve chilled with a drizzle of berry coulis or a dollop of whipped cream.

Nutrition Facts (Per Serving, Approximate)

• Calories: 280 kcal
• Carbohydrates: 26 g
• Protein: 5 g
• Fat: 18 g
• Saturated Fat: 10 g
• Fiber: 2 g
• Sodium: 60 mg
• Sugar: 15 g

Frequently Asked Questions (FAQs)

1. Can I use a different type of chocolate? Yes, you can use milk chocolate for a milder flavor, or dark chocolate with a higher cocoa percentage for a more intense taste.
2. How long can this cake be stored? This cake can be refrigerated for up to 3 days in an airtight container.
3. Can I make the custard without cornstarch? Cornstarch is used to thicken the custard. You can replace it with flour, but the texture may differ slightly.
4. Can I use whipped cream instead of custard? Yes, for a lighter version, you can substitute the custard with whipped cream, although it will result in a different texture.
5. Can I make the cake ahead of time? Yes, this cake is best made a day ahead to allow the flavors to meld together.

Tips for Making the Best Chocolate Custard Layered Cake

1. Ensure Proper Mixing of Egg Whites: Beat the egg whites until they form stiff peaks, but be careful not to overmix, as this could result in a dry sponge.
2. Cook the Custard Slowly: Stir constantly while cooking the custard to avoid lumps. If lumps form, pass the custard through a fine sieve.
3. Soak the Cake Layers: Lightly soak each layer with milk to keep the cake moist without making it soggy.
4. Cool the Glaze Slightly: Let the glaze cool a bit before pouring over the custard to prevent it from melting the top layer.
5. Chill Before Serving: Allowing the cake to chill ensures that it sets well and enhances the flavors.

Storage Tips

• In the Refrigerator: Store the cake in an airtight container in the refrigerator for up to 3 days. The custard will maintain its creamy texture, and the sponge will stay moist.
• In the Freezer: This cake doesn’t freeze well due to the custard layer. Freezing may alter its texture, so it’s best enjoyed fresh.

Conclusion

Chocolate Custard Layered Cake is a classic dessert that balances the richness of chocolate with the smoothness of vanilla custard. With its tender layers of sponge, creamy filling, and glossy chocolate glaze, this cake is an irresistible treat for any occasion. Perfect for gatherings or as a special indulgence, it’s a recipe that will impress both family and friends. Enjoy the layers of flavor and texture with every delicious bite!