Chocolate Cake with Custard Cream
Ingredients for the Cake
1 and ½ cups (190g) all-purpose flour
1 cup (200g) sugar
½ cup (60g) cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup (240ml) milk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) hot water
Ingredients for the Custard Cream
2 cups (500ml) milk
3 egg yolks
½ cup (100g) sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons butter
½ cup (120ml) heavy cream (optional, for extra smoothness)
Instructions
1. Make the Cake
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round pans.
2. In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat for 2 minutes.
4. Stir in hot water (the batter will be thin).
5. Pour into the pans and bake for 30–35 minutes, until a toothpick comes out clean.
6. Cool completely before decorating.
2. Make the Custard Cream
1. In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
2. Gradually add milk while whisking to avoid lumps.
3. Cook over medium heat, stirring constantly until thickened.
4. Remove from heat, add butter and vanilla.
5. Let it cool completely. You can mix in whipped cream for a lighter texture.
3. Assemble the Cake
1. Place the first cake layer on a plate.
2. Pipe or spread custard cream evenly on top.
3. Add the second layer and top with more cream.
4. Decorate with piped dollops as in the picture and sprinkle with shredded coconut or white chocolate if desired.
