Ready for the clue hunt on how to make chocolate cake? To keep the love intact, you can try a wide range of recipes available on how to make chocolate cake and chocolate custard cake is one of those recipes.
Chocolate Custard Cake
Ingredients
- 100 gm maida or all-purpose flour
- 25 gm cocoa powder
- 2 tablespoons baking soda
- 1 teaspoon baking powder
- A pinch of kosher salt
- 5 large eggs at room temperature
- 150 gm granulated sugar
- 2 gm vanilla paste
- 80 gm mayonnaise
- 1/2 cup of water, at room temperature
- Graham Streusel
- 50 gm almond flour
- 50 g graham crumbs
- 50 gm brown sugar
- 25 gm maida or all-purpose flour
- A pinch of vanilla powder
- 50 gm butter, cold, cut into 1/2 inch dice
How To Make Chocolate Cream For Cake
- 250 gm heavy cream
- 1/2 cup of milk
- 60 gm granulated sugar
- 10 gm cocoa powder
- A pinch of salt
- 60 gm egg yolks
- 125 gm melted dark chocolate
- Meringue
- 50 gm egg whites
- 75 gm granulated sugar
- 1 gm vanilla paste
Directions on How to Make Chocolate Cake at Home
source: delicious
- Line three 3-inch diameter and 1.75-inch tall ring moulds with acetate and place on parchment paper. Set it aside for some time.
- Hop on board and preheat the oven to 160° C. Line a pan with parchment paper or spray lightly with nonstick spray.
- In a medium bowl take cocoa powder, baking soda, baking powder and sift the flour continuously. Add a pinch of salt and stir continuously to combine all the ingredients.
- Whisk eggs, sugar, and vanilla paste in the bowl of a stand mixer. Mix it well on low flame for about 1 minute.
- Whip until the mixture is a thick and pale yellow, on medium flame. This process will take around 5 minutes. Then whip on high flame for another 5 minutes, or until the mixture has thickened but after scraping the sides of the bowl. In the end, the mixture should form a slowly dissolving ribbon.
- Add mayonnaise and whip to combine. After removing the bowl from the mixer stand, add the dry ingredients and water and fold it in 2 additions each.
- Pour the batter into another pan and using a spatula, spread it till it reaches into the corners.
- Continue baking for another 10 minutes or until a toothpick inserted into the centre comes out clean and the cake springs back when touched lightly. Allow it to cool down completely.
- Mould the cake onto a pan and then remove the parchment from the top of the cake. Place it inside the freezer for at least 30 minutes.
- While the cake is still frozen, cut out 3 rounds from the cake and place them in the ring moulds.
- If you wish, you can then wrap the remainder of the cake in plastic wrap and freeze it for up to 2 weeks.
source: bar fridges
- For preparing the streusel, preheat the oven to 160° C and line a baking sheet with parchment paper.
- In a small bowl, take the almond flour, graham crumbs, sugar, vanilla powder, flour and whisk all to combine. Add the butter and spread the streusel on the baking sheet. Allow freezing for about 10 minutes.
- Bake for another 15 minutes while stirring the streusel every 5 minutes and then, remove the product from the oven and allow it to cool completely. Spoon 40 gm of streusel into each ring hold and gently press into the holds.
- You can then pack the remainder in an airtight container and store it at room temperature for up to 4 days or freeze it for up to 2 weeks.
How to Make Chocolate Cake: Custard
- For this, combine milk and cream in a medium saucepan set of medium-high heat. In a bowl, whisk together the egg yolks, sugar and cocoa powder until they appear slightly pale in colour.
- Slowly pour a small amount of the boiled milk mixture into the yolk mixture, whisking continuously. Continue with the process until the saucepan containing the milk mixture is completely empty and then transfer all of it back into the saucepan.
- Cook on low heat while stirring continuously with the help of a rubber spatula, until the mixture has thickened enough.
- Stop the heating process and strain the paste through a fine-mesh sieve into a bowl set over an ice bath. Add the melted chocolate and emulsify it while the mixture is still hot. Wrap the custard with a piece of plastic wrap and refrigerate it overnight.
- Pipe into the moulds with the help of a piping bag filled with chocolate custard, until it reaches the top of the moulds. Smoothen the top with a spatula and freeze overnight.
- While keeping the acetate on, remove the rings from the cake.
- Over the top of the original acetate, add a second layer of acetate half inches higher than the previous acetate. Place the rings back on.
How to Make Chocolate Cake at Home: Meringue
- Combine the egg whites and sugar in the bowl of a stand mixer set over a saucepan of simmering water. Bring the mixture to 60° C by whisking continuously and then transfer it to the stand mixer. Whip on high flame for about 8 minutes and add the vanilla paste. Whip for another minute to combine.
- Pipe into the rings with the help of a piping bag filled with the meringue, until it reaches the top of the second layer of acetate. Smoothen the top with a spatula and allow freezing for at least 30 minutes.
- Remove the rings and both layers of acetate while still frozen. Place into the fridge 4 hours before serving and when ready to serve, use a handheld torch to toast the meringue while being careful not to scorch the custard.
With a few ingredients, a couple of hours of your precious time and help from our online courses, you can learn different recipes on how to make chocolate cake.
Also Read: Easy and Yummy Recipe of Banana Cake
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