photo: Chocolate Custard Cake

Chocolate Custard Cake

Chocolate custard cake, the recipe for which I will tell you in detail today, is a surprisingly tasty combination of air chocolate layers made of sponge on egg whites and a delicate custard cream. To make dessert even tastier, add fried walnuts to the sponge layers. They will make the taste of the chocolate cake with custard filling even more saturated and bright. In addition to nuts, dried fruits can be used to layer the cake, prunes or dried apricots are best suited. The chocolate sponge can be baked in advance and stored in a fridge, tightly wrapped it in a food wrap. Note that during the preparation of the cream, the custard base and butter should be approximately the same temperature, otherwise the cream may flake.
120 min


  • Egg white
    5 pcs
  • Egg
    2 pcs
  • Whole wheat flour
    100 g
  • Cocoa powder
    50 g
  • Baking powder
    0.5 tsp
  • Salt
    1 pinch
  • Egg yolks
    5 pcs
  • Sugar
    400 g
  • Butter
    200 g
  • Milk
    200 ml
  • Corn starch
    50 g
  • Vanillin
    1 pinch
  • Walnuts
    100 g

Airy and Light Chocolate Custard Cake


  • 1. First let’s make a chocolate sponge. To do this, combine 5 egg whites, a pinch of salt and 150 g of sugar in deep dishes.
  • 2. Whip the mixture with a mixer at maximum speed for 7-10 minutes until stable peaks are obtained.
  • 3. In separate dishes, combine 2 chicken eggs and the remaining 50 g of sugar.
  • 4. Whip the eggs with sugar until a lush light mass is obtained.
  • 5. Combine egg whites with whipped eggs. Gently mix the mixture with a rubber spatula.
  • 6. Add sifted cocoa powder into the dough.
  • 7. Next, add sifted high grade wheat flour mixed with baking powder . Gently mix the dough with a rubber spatula, achieving homogeneous consistency.
  • 8. Line the bottom of a heat-resistant baking form with a diameter of 22 cm with baking paper. Pour the finished dough into the prepared form. Send the sponge to the oven heated to 180 degrees for 30 minutes.
  • 9. Let’s leave the finished sponge in the oven with the door open for 10 minutes so that it does not fall. Then cool it in the form to room temperature, after that carefully extract it from the form and cut it into 3 layers of the same thickness.
  • 10. In order to prepare a chocolate magic custard cake, let’s make a custard base. To do this, in a small saucepan with a thick bottom, combine 5 egg yolks, sugar 200 g), vanillin and corn starch.
  • 11. Whip the mixture with wire whisk until homogeneous consistency.
  • 12. Constantly stirring the mixture, let's pour warm milk into it.
  • 13. Put a pan with custard cream on a low fire. Constantly stirring, cook custard cream until thickened. As soon as the cream starts to boil, turn off the fire. Cover the cooked cream with food wrap in contact and cool to room temperature.
  • 14. Whip soft butter with a mixer for 2-3 minutes.
  • 15. Then, in several steps, add a custard base to the whipped butter, each time mixing the cream with a mixer until homogeneous consistency. Divide the finished cream into 3 parts. Let’s gather chocolate cake with custard cream. On the first layer put 1/3 part of the custard cream, evenly distribute it on the entire perimeter. On top, put half of the crushed walnuts, pre-fried on a dry frying pan. Alternating layers, gather the whole cake.
  • 16. Decorate the sides and top of the cake at will. For decor, I used crushed cookies and chocolate chips. Send the finished cake to the fridge for at least 2 hours to soak up.
  • 17. Bon Appetite!