How to make delicious, homemade chocolate custard? It’ll be perfect for pouring over a warm chocolate pudding or a black forest trifle, and now we’re trying on Chocolate Sponge Cake – yummy!!!
Another School Favorite – really looked forward to this one – must be chocolate custard though!!
I love vanilla custard but sadly it doesn’t quite go with everything (almost everything but not quite!). That’s where chocolate custard comes in, ready to be poured onto delicious warm chocolate sponge cake.
This gorgeous chocolate cake with incredible chocolate custard is properly retro. Remembering having it at school, and it really is nostalgic comfort food at its finest. We’ve recreated it here with plenty of quality cocoa powder and extra chocolate shavings for maximum chocolatey indulgence.
This homemade chocolate sponge and chocolate custard recipe may be really simple but it brings back so many memories for me. I can understand now why my mum would have made it for me so many times. I got this recipe from my mum and I love it. It’s cheap to make, quick and most of the time you will have the ingredíєnts already in the house so no need to go to the shop!
This cake is great for all ages and occasions, especially a chilly Sunday night
What are your childhood pudding memories? I would love to know, feel free to comment at the end of this post!
50g dark chocolate, grated
125ml whole milk, warm
1 tsp vanilla extract
4 medium free-range eggs, beaten
250g self-raising flour
1 tsp baking powder
200g golden caster sugar
50g soft dark brown sugar
2 tbsp dark cocoa powder
250g unsalted butter at room temperature, plus extra for greasing
For the chocolate custard:
4 large free-range egg yolks
3 tbsp cocoa powder
1 tsp cornflour
300ml whole milk
300ml double cream
3 tbsp golden caster sugar
Preheat the oven to 180 degrees Celsius/fan 160 degrees Celsius/gas mark 4 4. Grease and line a 20cm square cake or brownie tin with parchment paper.
With an electric hand mixer or a stand mixer, soften the butter, then add the sugars and beat for 5 minutes, or until light and fluffy.
Add the eggs one at a time, beating thoroughly after each addition. Sift the flour, baking powder, and cocoa into the batter, then fold in the grated chocolate carefully.
Add the vanilla extract and just enough heated milk to make a smooth, dropping consistency mixture. Fill the tin halfway with batter and bake for 45-50 minutes, or until a skewer inserted in the center comes out clean.
In the meantime, prepare the custard. Bring the milk and cream to a near-boiling temperature. In a mixing dish, whisk together the egg yolks, sugar, cocoa, and corn flour, then pour in the hot milk and cream. Return to a clean pan after whisking thoroughly.
Cook, stirring constantly, over low-medium heat until it forms a thick custard that coats the back of a wooden spoon. Leave aside.
Turn the sponge out and cut it into 8 squares. Warm chocolate custard is drizzled over the top.
The sponge cake is also ideal for large gatherings. Allow it cool before smothering the top with a thick layer of chocolate buttercream icing. If desired, decorate before cutting into pieces and serving.
Separately freeze the sponge and custard. Reheat the sponge after it has been frozen. Reheat the custard after it has been defrosted.