Cocoa Custard Cake Recipes

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CHOCOLATE MAGIC CAKE



Chocolate Magic Cake image

Treat yourself with this easy recipe for chocolate custard cake from Delish.com.

Categories     Chocolate Custard Cake     chocolate dessert     fancy dessert     light dessert     chocolate cake     magic cake

Time 1h5m

Yield 12

Number Of Ingredients 11

1/2 c. unsalted butter, melted and cooled slightly
2 1/2 c. Milk, warmed
1 c. flour
1/2 c. cocoa powder
4 eggs, separated
1/8 tsp. white vinegar
1 1/2 c. granulated sugar
1 tsp. espresso powder
1 tsp. vanilla extract
strawberries, for serving
Powdered sugar, for dusting

Steps:

  • Preheat the oven to 325 degrees F.
  • Grease a 8"x8" baking dish with butter or cooking spray.
  • In a medium bowl bowl, whisk together the flour and cocoa powder. Set aside.
  • In a separate bowl, whip the egg whites with vinegar until stiff peaks form. Set aside.
  • In a third bowl, beat the egg yolks and sugar until pale yellow in color (it will still be grainy). Beat in the melted butter, espresso powder and vanilla extract until evenly incorporated. Mix the flour mixture into the batter until evenly incorporated. Add the milk and beat low speed. Gradually and gently fold in the egg whites. Pour the batter into the prepared pan and bake for 50-60 minutes or until the cake is slightly jiggly.
  • Cool completely. Dust with powdered sugar and garnish with fresh berries.

EASY CUSTARD CAKE



Easy Custard Cake image

Another recipe found on line, so simple that with a one hour baking time you can have it ready in about 1.5 hours. Creamy and delicious, for all those custard lovers out there. This is even better the second day after sitting in the fridge overnight, but don't dust with powdered sugar until just before serving or it'll just melt into the cake

Provided by Bonnie G 2

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

4 eggs, room temp (whites separated from yolks)
1 teaspoon vanilla extract
3/4 cup sugar
8 tablespoons butter, melted
3/4 cup all-purpose flour
2 cups milk, lukewarm
powdered sugar for dusting cake

Steps:

  • Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
  • Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  • Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
  • Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

Nutrition Facts : Calories 195.6, Fat 10.8, SaturatedFat 6.3, Cholesterol 88, Sodium 111.5, Carbohydrate 20.5, Fiber 0.2, Sugar 12.6, Protein 4.3

EASY CHOCOLATE CUSTARD



Easy Chocolate Custard image

A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.

Provided by moe's cookin'

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 4h25m

Yield 4

Number Of Ingredients 8

2 large eggs
1 teaspoon vanilla extract
2 cups low-fat milk
¼ cup white sugar
¼ cup Dutch-process cocoa powder
2 tablespoons cornstarch
1 tablespoon brandy
⅛ teaspoon salt

Steps:

  • Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
  • Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
  • Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
  • Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g

CHOCOLATE MAGIC CUSTARD CAKE



Chocolate Magic Custard Cake image

One batter bakes into a cake with three separate layers in the oven. It's rich and decadent, yet simple to prepare. In a word, magic!

Provided by Annalise Sandberg

Categories     Dessert

Time 3h10m

Yield 9

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
1/4 teaspoon ground cinnamon
4 eggs, separated and at room temperature
1 3/4 cups powdered sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
2 1/2 cups whole milk, at room temperature
Additional powdered sugar, if desired
Whipped cream and berries, if desired

Steps:

  • Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.
  • In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.
  • In large bowl, beat egg whites to stiff peaks. Set aside.
  • In another bowl, beat egg yolks and powdered sugar until pale and smooth. Add butter and vanilla; beat until combined. Add dry ingredients; beat until just combined. Mixture will be very thick.
  • With mixer on low speed, slowly add milk. Mix until smooth. With whisk, add egg whites in 3 additions, beating with whisk just until no large lumps remain. Mixture may appear slightly curdled. Pour into pan.
  • Bake 50 to 60 minutes or until cake appears dry on top and slightly jiggles when shaken. Cool completely, 2 to 3 hours; refrigerate until ready to serve. To serve, sprinkle with powdered sugar, and top with whipped cream and berries.

Nutrition Facts : ServingSize 1 Serving

COCOA CUSTARD CAKE



Cocoa Custard Cake image

This is a very elegant cake for special occassions and is a bit time consuming, but it is best if made a few days ahead and refrigerated. Recipe source: Bon Appetit (April 1984)

Provided by ellie_

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 18

4 eggs, seperated, room temperature
3/4 cup sugar
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon lemon extract (or vanilla)
1 pinch cream of tartar
4 egg yolks
3/4 cup sugar
3 tablespoons flour
2 cups milk
2 lemon peel
1 teaspoon vanilla
2 tablespoons blanched almonds, toasted and chopped
1 1/2 tablespoons unsweetened cocoa
rum
orange-flavored liqueur (or use orange juice)
6 -8 ladyfingers, halved vertically
2 blanched almonds

Steps:

  • To make sponge cake: preheat oven to 350-degrees F. Butter and flour a 9-inch round cake pan. In a large mixing bowl beat egg yolks until light. Beat in 1/2 cup sugar until mixture forms ribbons when beaters are lifted. Sift flour with baking powder and then fold it into batter in 3 batches -- the batter will be stiff. Stir in extract. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Beat in 1/4 cup sugar until peaks are stiff. Fold egg white mixture into egg yolk/flour mixture. Pour into prepared pan. Bake for 35-40 minutes or until golden and tester comes out clean. Invert onto rack cool but do not remove pan until cooled. Run a knife around edge of cake and invert cake onto platter.
  • To make custard: in a saucepan whisk together yolks, sugar and flour until smooth. Whisk in milk. Stir in lemon peel. Stir over medium low heat until mixture boils. Pour into glass or plastic bowl, discarding lemon peel. Stir in vanilla. Cool.
  • To assemble cake: divide custard among three bowls. In one bowl stir in chopped almonds. In the second bowl stir in cocoa powder. The third is left plain.
  • Cut cake horizontally into three layers using a serrated knife.
  • Set one layer on platter and sprinkle with rum and spread with the almond custard.
  • Top with second layer. Sprinkle with rum and spread with plain custard.
  • Top with final layer. Sprinkle with orange liquour (or juice) and spread top and sides with cocoa custard, smoothing evenly.
  • Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Decorate wth 2 almonds on top of cake.

Nutrition Facts : Calories 461.8, Fat 11.9, SaturatedFat 4.5, Cholesterol 318.4, Sodium 169.7, Carbohydrate 77.5, Fiber 1.4, Sugar 53.4, Protein 12.6

CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD



Chocolate sponge with hot chocolate custard image

This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud

Provided by Fatima Hasan

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

300g stoned date , chopped
6 large eggs , separated
350g light muscovado sugar
200g wholemeal flour
2 tsp baking powder
100g cocoa
5 tbsp custard powder
5 tbsp light muscovado sugar
50g cocoa powder
1.2l skimmed milk

Steps:

  • Cover the dates with boiling water and set aside to soften for 30 mins.
  • Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
  • Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
  • In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
  • Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
  • Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 58 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

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