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Chocolate Custard Cake

prep time: 30 min | bake time: 30 min | total time: 3 hrs

Make this chocolate lover's dream come true! This Chocolate Custard Cake is packed with layers of chocolate goodness and is the perfect dessert for any occasion. Featuring moist, eggless chocolate cake layers filled with creamy, smooth chocolate custard. This easy-to-make cake is perfect for birthdays, special celebrations, or to spoil a chocolate lover, this cake is a crowd-pleaser. The rich custard filling adds a unique twist, setting it apart from traditional chocolate cakes, and it can easily be made dairy-free and vegan. Enjoy with friends and family, or as a special treat to yourself!
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The Best Chocolate Custard Cake

This Chocolate Custard Cake is a must-try for any chocolate lover! It features two layers of moist, eggless chocolatey goodness filled with rich, creamy chocolate custard. It is a unique twist on traditional chocolate cakes as the custard brings a new element to this sponge cake. For those tired of typical buttercream or whipped cream fillings, this chocolate custard filling adds a whole new level of indulgence. 

This cake has gone viral twice and received rave reviews from countless bakers for good reason!  So many of you have made this for birthdays, anniversaries, and other special occasions and it warms my heart to see your versions! Even if you know someone who isn’t a chocolate lover – this cake will change their mind. Plus, the recipe is easy to make dairy-free or vegan, so it’s accessible to all. Let’s get baking!

Chocolate Custard Cake Ingredients

Chocolate Custard Ingredients

  • Chocolate Milk: Provides the base for the custard’s creamy texture and deep chocolate flavor. You can use any dairy-free milk for a vegan option.
  • Cane Sugar: Sweetens the custard while balancing the bitterness of the chocolate.
  • Dutch Processed Cocoa Powder: Enhances the rich chocolatey depth in the custard. Using a Dutch processed cocoa powder is important as its high quality will make this custard explode with a chocolatey flavor.
  • Cornstarch: Essential for thickening the custard to create a smooth, stable filling.
  • Unsalted Butter: Adds richness and creaminess to the custard. Dairy-free butter can be used for a vegan version.
  • Vanilla Extract: Adds a hint of flavor that compliments the chocolate.
  • Dark Chocolate: Use good quality chocolate to give the custard a deep, luxurious taste.

Chocolate Cake Ingredients

  • Milk: Any milk can be used for this recipe however you can use any plant-based milk like soy or almond if necessary. Combined with vinegar, it forms a buttermilk substitute that helps create a moist cake.
  • White Vinegar: Reacts with the baking soda, helping the cake rise and with the milk to create a buttermilk-like consistency.
  • Cane Sugar: Sweetens the cake while maintaining moisture, use any sugar you’d like. I prefer cane as it is naturally vegan and less refined.
  • Vegetable Oil: Adds fat to the cake for a soft and tender crumb, any neutral oil such as sunflower or grapeseed oil will work.
  • All-Purpose Flour: Necessary for the structure, texture and base of this cake. Using an all-purpose gluten-free flour will also work fine.
  • Dutch Processed Cocoa Powder: Ensures a deep chocolate flavor in the cake.
  • Baking Soda and Baking Powder: Both help the cake rise, keeping it light and fluffy.
  • Boiling Water or Coffee: Enhances the cocoa flavor and creates a smooth batter. I sometimes like to use coffee as it adds complexity to the flavor of the cake.

How to Make Chocolate Custard Cake

Making the Cake

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a bowl, combine milk and vinegar and let it sit for 5 minutes to curdle. Add oil, vanilla, and sugar, then whisk until dissolved. Sift in the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) and mix. Finally, add boiling water or brewed coffee to the batter, divide into the cake pans, and bake for 25-30 minutes. Let the cakes cool completely.

Making the Chocolate Custard

In a medium pot, combine milk, sugar, and cornstarch, and stir over medium heat until thickened. Once it boils, cook for an additional minute. Remove from heat, then stir in butter, vanilla, salt, and dark chocolate until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate for 2-3 hours. Whip the chilled custard until smooth before using.

Assembling the Cake

Once the cakes have cooled, trim the tops for an even surface. Place one layer on a cake stand, spread chocolate custard generously over the top, and then place the second cake layer on top. Coat the entire cake with a thin crumb layer of custard, refrigerate for 30 minutes, and finish with a smooth final layer of custard. Use leftover cake crumbs from trimming to decorate the sides. Chill the cake for 30 minutes before serving.

How to Store the Baked Cake

This chocolate custard cake can be stored in the refrigerator for up to 3 days. Be sure to keep it covered or in an airtight container to maintain its moisture and freshness. If you plan to serve it at room temperature, allow it to sit out for 10-15 minutes to bring out its full flavor.

Why You’ll Love This Chocolate Custard Cake

You’ll love this Chocolate Custard Cake recipe because it’s completely eggless and can easily be made dairy-free and vegan, making it perfect for anyone with dietary restrictions while still being incredibly indulgent. The chocolate cake layers are fudgy yet fluffy, striking the perfect balance between richness and lightness. The real star of this cake is the smooth and creamy chocolate custard filling, which adds a velvety layer of indulgence between the cake layers. Plus, the cake is beautifully finished with fine cake crumbs that not only give it a fun, textured look but also ensure no wastage!

Chocolate Custard Cake Frequently Asked Questions

Absolutely! Just substitute the dairy milk with unsweetened dairy-free milk, use a dairy-free butter alternative, and choose a good quality dairy-free chocolate for both the cake and custard. You will easily find all the ingredients in major grocery stores. 

Yes! Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for structure.

Stored in the refrigerator, this cake will stay fresh for up to 3 days.

If you don’t have chocolate milk on hand, no worries! You can use plain milk instead. 

Yes, you can bake the cake layers and prepare the chocolate custard one day ahead. Just store the cake layers wrapped in plastic at room temperature or freezer and the custard in the fridge until you’re ready to assemble.

It is so important to fully cook the starch in the custard mixture to ensure it thickens properly. When cooking, keep stirring until the custard reaches a thick, pudding-like consistency. This ensures that the starch is activated and cooked completely. After cooking, let the custard cool down fully in the fridge. Once chilled, use a hand mixer or food processor to quickly blend and emulsify it. This step ensures a creamy, stable filling that won’t become runny when assembling the cake.

Tips for Making the Perfect Chocolate Custard Cake

  • Save yourself time: You can prepare the chocolate custard (pastry cream) a day in advance. This allows it to fully chill and thicken, making it easier to spread between the cake layers. Just cover it with plastic wrap pressed directly on the surface to prevent skin from forming.
  • Be patient with your custard: When making the custard, stir constantly to prevent lumps and ensure a smooth texture. Use medium heat to avoid scorching the bottom of the pan.
  • Let your cake cool down: If you’re a nervous baker or want to make assembling easier, chill your cake layers before stacking. This helps prevent the layers from crumbling or sliding around when you add the custard. Once the cake layers have cooled, wrap them tightly in plastic wrap to lock in moisture. You can even do this a day ahead and refrigerate them until you’re ready to assemble.
  • Use the right chocolate: For the richest flavor, use good-quality dark or semi-sweet chocolate. This makes a big difference in both the cake layers and the custard filling, giving your cake a deep, luxurious taste.

Watch This Video For Chocolate Custard Cake

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Meet Saloni

I’m a former pastry chef with a love for breads, cakes and everything in between! My recipes are easy to follow, egg free and are designed to be shared with others!

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5 from 4 votes

Chocolate Custard Cake

Make this chocolate lover's dream come true! This Chocolate Custard Cake is packed with layers of chocolate goodness and is the perfect dessert for any occasion. Featuring moist, eggless chocolate cake layers filled with creamy, smooth chocolate custard. This easy-to-make cake is perfect for birthdays, special celebrations, or to spoil a chocolate lover, this cake is a crowd-pleaser. The rich custard filling adds a unique twist, setting it apart from traditional chocolate cakes, and it can easily be made dairy-free and vegan. Enjoy with friends and family, or as a special treat to yourself!
Author: Saloni Mehta
Rate
Yield: 10 servings
Prep: 30 minutes
Cook: 30 minutes
Chill Time: 2 hours
Total: 3 hours

Equipment

Ingredients

Chocolate Custard Ingredients

  • 480 ml Chocolate Milk*
  • 70 g Cane Sugar*
  • 1 tbsp Dutch Processed Cocoa Powder
  • 45 g Cornstarch
  • 60 g Unsalted Butter*
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt
  • 125 g Dark Chocolate*

Chocolate Cake Ingredients

  • 240 ml Milk* room temperature
  • 1 tbsp White Vinegar*
  • 300 g Cane Sugar*
  • 2 tsp Vanilla Extract
  • 130 ml Vegetable Oil*
  • 225 g All Purpose Flour
  • 60 g Dutch Processed Cocoa Powder
  • 3/4 tsp Baking Soda
  • 1½ tsp Baking Powder
  • ½ tsp Salt
  • 195 ml Boiling Water or Freshly Brewed Coffee
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Instructions

Custard Instructions

  • In a medium-sized pot combine milk, sugar and cornstarch.
  • Stir on low - medium heat until it starts to thicken. Continue to mix when it comes to a boil for a minute on low heat. Make sure it is very thick, and starch is cooked.
  • Remove from heat, Add butter, vanilla, salt and chocolate.
  • Mix until it is smooth.
  • Transfer into a bowl and cover the surface with plastic wrap.
  • Let it cool in the fridge for 2-3 hours.
  • Whip with an electric whisk or a food processor to get a smooth consistency. Avoid over-whisking as it may change the consistency of the custard and make it less stable. Keep it cold.

Cake Instructions

  • Preheat oven to 350 F(175C)
  • Grease & line with two 8-inch (20cm) round cake pans with baking paper.
  • In a bowl combine milk & vinegar. Let it sit for 5 min until curdled.
  • Add oil, vanilla extract & sugar. Stir with a whisk until sugar is dissolved.
  • Add all the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) & mix until combined.
  • Add boiling water or freshly brewed coffee and mix until combined.
  • Divide the cake batter equally into the prepared cake pans.
  • Bake for roughly 25-30 min or longer until firm to touch.
  • Cool completely on a wire rack.

Cake Assembly Instructions

  • Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly. Reserve the trimmings to decorate the cake.
  • Place a small amount of custard on the center of your cake stand or serving plate.
  • Place one layer of the cake on the prepared cake stands or plate.
  • Using an ice-cream scoop, add at least 6-7 scoops of custard and spread it evenly over the top of the first cake layer.
  • Carefully place the second cake layer on top of the frosted first layer. Align it as evenly as possible.
  • Apply a crumb coat by spreading a thin layer of custard over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
  • After the crumb coat has set, apply the final layer of custard. Smooth it out with the offset spatula.
  • Crumble the cake trimmings into smaller pieces in a food processor. Gently press the crumbled cake trimmings onto the frosted sides, working your way around the cake until it’s fully covered.
  • Refrigerate the assembled cake for at least 30 minutes to allow the custard to set and make slicing easier.
  • Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop.

Notes

  • Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. 
  • Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
  • Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
  • Butter: Dairy-free butter sticks or any butter of your choice.
  • Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
  • Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
  • Chocolate: Use dark or semi-sweet baking chocolate chips / 60% or higher couverture chocolate / good quality 60% or higher chocolate bar. For the vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.

Did you try this recipe? Leave a review!

10 Responses

  3. I wanna make it with egg can u let me know the proportion ?? And this is the bestest page that I have found . It is my first ever favourite list page

    Reply

    1. Hi Banu

      Thank you for visiting my page.I appreciate your kind words.I don’t use eggs in any of my recipes so I won’t be able to make a suggestion for the substitution.

      Best,
      Pastrybysaloni

      Reply

  4. 5 stars
    Boa tarde!!!

    Realmente esse é um dos bolos com maior reprodução da história da Internet. Conheci o perfil no intagram através desse belíssimo e impecável bolo. Você é maravilhosa!⚘♥️♥️⚘

    Reply
5 from 4 votes

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