Chocolate Custard Cake Filipino Recipe
Description
Chocolate Custard Cake is a Filipino dessert that is popular because of its rich flavor and creamy texture. This cake is made with a chocolate sponge cake base and a custard filling that is made with condensed milk, eggs, and cocoa powder. The cake is topped with a thick layer of chocolate ganache that gives it a rich and decadent finish. The combination of the chocolate sponge cake base and the custard filling makes this cake incredibly moist and flavorful.
This Chocolate Custard Cake is a great choice for any special occasion or just for a sweet snack. It can be served as a dessert at a dinner party or as a snack with coffee or tea. The rich flavor and creamy texture make it the perfect treat for any occasion. This cake is also a great way to impress guests at a dinner party with its unique flavors and texture.
Ingredients
For the Chocolate Sponge Cake:
- 1/2 cup butter, melted
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
For the Custard Filling:
- 1 can condensed milk
- 2 eggs
- 1/3 cup cocoa powder
For the Chocolate Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
Start by preheating your oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.
To make the Chocolate Sponge Cake, in a large bowl, mix together the melted butter, sugar and eggs. Add in the vanilla extract, flour, cocoa powder, baking powder, salt and milk. Mix until everything is fully combined.
Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely.
While the cake is cooling, make the Custard Filling. In a medium bowl, whisk together the condensed milk, eggs and cocoa powder. Pour the custard over the cooled cake and spread it evenly.
To make the Chocolate Ganache, in a small saucepan, heat the heavy cream until it just begins to simmer. Remove the pan from the heat and add in the chocolate chips. Stir until the chocolate has melted and the ganache is smooth.
Pour the ganache over the custard layer and spread it evenly. Place the cake in the refrigerator to chill for at least 4 hours before serving.
Equipment
For this Chocolate Custard Cake recipe, you will need the following equipment:
- 9-inch round cake pan
- Large mixing bowl
- Medium mixing bowl
- Small saucepan
- Whisk
- Spatula
- Measuring cups and spoons
- Toothpick
Notes
It is important to let the cake cool completely before adding the custard filling. If the cake is still warm, the custard filling will not set properly.
If you do not have a 9-inch round cake pan, you can use a 9-inch square pan. The baking time may need to be adjusted slightly.
Nutrition
One serving of this Chocolate Custard Cake contains approximately 321 calories, 11 grams of fat, 49 grams of carbohydrates, and 6 grams of protein. It is also a good source of Vitamin A, Vitamin C, and Iron.
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