This decadent layered cake combines a buttery biscuit base with creamy vanilla and chocolate custard layers, all topped with a smooth chocolate ganache. The contrasting textures and flavors make this dessert a delightful treat for any occasion. It’s perfect for those who love the rich flavors of chocolate and custard, and the simple assembly process makes it a great recipe for both beginners and experienced bakers.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 35 minutes
Ingredients:
- Biscuit Base:
- 100g digestive biscuits or graham crackers (about 1 cup, crushed)
- Cream Filling:
- 2 egg yolks
- 80g sugar (⅓ cup)
- 20g cornstarch (2 tbsp)
- 400ml milk (1⅔ cups)
- 20g butter (1½ tbsp)
- 15g cocoa powder (2 tbsp) for the chocolate layer
- Chocolate Ganache Topping:
- 80g dark chocolate (3 oz)
- 50ml cream (¼ cup)
Directions:
1. Prepare the Biscuit Base:
- Crush the biscuits into fine crumbs using a food processor or a zip-lock bag and a rolling pin.
- Press the crumbs firmly into the bottom of a 16×16 cm (6.3×6.3 inch) square baking form to create a compact base. Set aside.
2. Make the Cream Filling:
- In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth and lump-free.
- Gradually add the milk, whisking constantly to prevent lumps from forming.
- Place the saucepan over medium heat and cook the mixture while stirring until it thickens into a custard. Once it starts to bubble, cook for another minute to ensure the cornstarch is fully activated.
- Remove from heat, and stir in the butter until fully melted and the cream is smooth.
- Divide the cream into two equal parts. To one half, add cocoa powder and mix well for the chocolate layer.
3. Assemble the Cake Layers:
- Pour the plain cream layer over the biscuit base and spread it evenly with a spatula.
- Gently pour the chocolate cream layer on top of the vanilla cream, smoothing it out.
- Refrigerate the cake for 30 minutes to set the layers.
4. Prepare the Chocolate Ganache Topping:
- Melt the dark chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
- Add the cream to the melted chocolate and stir until well combined and glossy.
5. Final Assembly:
- Remove the cake from the refrigerator and pour the chocolate ganache over the top. Spread it evenly with a spatula.
- Return the cake to the fridge for another 30 minutes to allow the ganache to set.
6. Serve and Enjoy:
- Once the ganache has firmed up, carefully remove the cake from the baking form.
- Slice into squares and serve immediately for a rich, creamy dessert.
Serving Suggestions:
- Serve this cake chilled with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Garnish with fresh berries or a dusting of cocoa powder for an elegant touch.
Cooking Tips:
- Be sure to whisk constantly when making the custard to prevent it from sticking or burning.
- Allow the cake layers to set properly in the fridge before adding the ganache for the best results.
- If you want an extra crunchy base, bake the biscuit layer for 5-7 minutes at 180°C (350°F) before adding the cream.
Nutritional Benefits:
- This cake provides a balance of textures and flavors without being overly rich. Dark chocolate offers antioxidants, and the egg yolks provide a good source of protein.
Dietary Information:
- This recipe contains dairy and eggs and is not suitable for vegans or those with dairy allergies.
Nutritional Facts (per serving, approx. 8 servings):
- Calories: 290
- Fat: 15g
- Carbohydrates: 34g
- Protein: 4g
Storage:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- The cake can be frozen for up to 1 month, but thaw it in the fridge before serving.
Why You’ll Love This Recipe:
- The combination of creamy layers and crunchy biscuit base creates a satisfying dessert experience.
- The rich chocolate ganache topping adds a luxurious finish to the dessert.
- It’s a make-ahead treat that can be prepared the day before serving, making it convenient for parties or special occasions.
Conclusion:
This layered chocolate custard cake is a delightful fusion of textures and flavors. The creamy custard, paired with the crunchy biscuit base and rich chocolate ganache, creates a dessert that’s as satisfying to look at as it is to eat. Perfect for chocoholics or anyone who enjoys a luscious, creamy treat, this cake will quickly become a favorite in your recipe collection.
Frequently Asked Questions:
- Can I use different biscuits for the base?
Yes, you can use any type of crumbly biscuit, such as Oreo cookies, shortbread, or even gluten-free biscuits. - Can I substitute the dark chocolate with milk chocolate?
Yes, but keep in mind that milk chocolate will create a sweeter ganache. Adjust the sugar in the recipe accordingly if you prefer a less sweet topping. - Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the refrigerator until ready to serve. - Can I use a different sized pan?
Yes, but if you use a larger or smaller pan, adjust the ingredient quantities and baking times accordingly. - Can I omit the chocolate layer and make it just vanilla custard?
Yes, you can skip the cocoa powder for a plain vanilla custard cake. You can also experiment with other flavors like coffee or caramel. - How do I prevent lumps in the custard?
Whisk the egg yolk mixture thoroughly before adding the milk, and continue whisking while cooking to ensure a smooth custard. - Can I make this cake dairy-free?
You can use plant-based milk and butter substitutes, and opt for dairy-free dark chocolate for the ganache. - How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. If freezing, wrap individual pieces tightly in plastic wrap before freezing. - Can I add nuts or other fillings?
Yes, you can add chopped nuts or even dried fruits like apricots or cherries between the layers for extra texture and flavor. - What is the best way to slice the cake cleanly?
Use a sharp knife dipped in hot water, and wipe it between each cut to get clean, neat slices.