Layered Chocolate Custard Cake with Biscuit Base

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.