This moist and fudgy chocolate cake is a true chocolate lover’s dream! Filled and frosted with a rich, velvety chocolate custard, each bite is pure indulgence. Made with simple ingredients, this cake is perfect for special occasions or whenever you need a decadent dessert to impress. Whether you opt for dairy-free or regular ingredients, this cake will surely become a favorite. The combination of soft sponge and creamy custard will make you come back for more!
Why You’ll Love This Recipe: You’ll love this chocolate cake recipe for its deep chocolate flavor and incredibly moist texture. The custard filling and frosting take it to the next level, making it a luscious and satisfying treat. It’s a versatile recipe that allows you to choose between dairy or dairy-free options, perfect for everyone to enjoy. This cake is easy to make, yet it feels like a gourmet dessert that will wow your guests or make an ordinary day feel special.
Perfect Occasion: This cake is perfect for birthdays, celebrations, or any time you want to treat yourself and your loved ones to something truly special. It’s a show-stopping dessert that looks as good as it tastes, making it a great centerpiece for holiday gatherings or dinner parties. It’s also a fantastic make-ahead dessert, as the flavors and textures develop beautifully when chilled.
Decoration Tips: For a simple yet elegant finish, use the reserved cake crumbs to decorate the top and sides of the cake. You can also garnish with fresh berries or shaved dark chocolate for added flair. If you want a more festive look, dust the top with a light coating of powdered sugar or cocoa powder. Serve the cake on a pretty cake stand or a decorative platter to make it the star of your dessert table.
Ingredients for the Chocolate Cake:
- 240ml (1 cup) milk (use unsweetened dairy-free milk or any milk of choice)
- 1 tablespoon vinegar
- 300g (1 cup + 1/2 cup) sugar (cane or caster)
- 2 tsp vanilla extract
- 130ml (1/2 cup + 1 tablespoon) vegetable oil (or sunflower oil)
- 225g (1 cup + 3/4 cup) all-purpose flour
- 60g (1/2 cup) cocoa powder
- 1/2 + 1/4 tsp baking soda
- 1 + 1/2 tsp baking powder
- 1/2 tsp salt
- 195ml (3/4 cup + 1 tablespoon) boiling water
Method:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. - Mix Wet Ingredients:
In a large mixing bowl, whisk together the milk, vinegar, sugar, vanilla, and oil until the sugar has dissolved and the mixture is smooth. - Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and whisk until combined. - Add Boiling Water:
Carefully pour in the boiling water and whisk until the batter is smooth and slightly thin. - Divide and Bake:
Divide the batter evenly between the two prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembly.
Ingredients for the Chocolate Custard Filling/Frosting:
- 480ml (2 cups) chocolate milk (use dairy-free if preferred)
- 70g (1/3 cup) cane sugar
- 1 tablespoon cocoa powder
- 45g (1/4 cup + 2 tablespoons) cornstarch
- 60g (1/4 cup) unsalted butter (use dairy-free if preferred)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 125g (3/4 cup) dark chocolate, chopped
Method:
- Prepare the Custard:
In a medium saucepan, combine the milk, sugar, cocoa powder, and cornstarch. Stir over low to medium heat until the mixture thickens and begins to boil, stirring constantly. - Add Flavorings:
Once the mixture boils, continue cooking for 1 minute, then remove from heat. Stir in the butter, vanilla extract, and salt until well combined. Add the chopped dark chocolate and stir until melted and smooth. - Chill the Custard:
Transfer the custard to a bowl, cover with plastic wrap (placing the wrap directly on the surface to prevent a skin from forming), and refrigerate for 2-3 hours until fully set. Once chilled, blend the custard in a food processor to achieve a smooth and creamy texture.
Cake Assembly:
- Prepare the Cake Layers:
Once the cakes are cooled, trim a thin layer from the tops to even them out. Reserve the crumbs for decorating. - Add the Custard Filling:
Place one cake layer on a serving plate and spread 6-7 scoops of custard evenly over the top. Place the second cake layer on top of the custard. - Chill the Cake:
Wrap the assembled cake in plastic wrap and refrigerate for 1 hour to allow the layers to firm up. - Frost the Cake:
After chilling, spread the remaining chocolate custard over the top and sides of the cake using a spatula. Decorate the cake with the reserved cake crumbs for a classic finish.
Enjoy your decadent chocolate cake filled and frosted with creamy chocolate custard!
Storage Tip:
Store the cake in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months—just thaw in the fridge before serving!
