The poured cocoa cake with custard is a surprisingly simple dessert to prepare, but with a scenic and delicious result. Its peculiarity lies in the “poured” technique: half of the batter is baked, then the custard is added and covered with the rest of the batter, thus creating a creamy heart that does not sink but remains perfectly centered. The contrast between the intense cocoa and the velvety sweetness of the cream makes every bite irresistible. Perfect for breakfast, snack, or as a dessert after dinner, this cake will win over both adults and children with its genuine goodness and inviting appearance.
If you like cocoa cakes, try the yogurt and chocolate bundt cake, the chocolate cake without butter, milk, and eggs, the crazy chocolate cake or the chocolate cake.
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OTHER DESSERTS WITH CREAM
crumbly lemon cream cake
lemon cream tart
coffee cream and Nutella cup
quick crumble in a jar with cream and sour cherries
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the poured cocoa cake with custard
- 3 Eggs
- 120 g Sugar
- 180 g All-purpose flour
- 1 tablespoon Unsweetened cocoa powder (generous)
- 2 tablespoons Milk
- 1 pinch Salt
- 2/3 packet Baking powder
- 1 teaspoon Vanilla extract
- 1 1/4 cups Milk
- 2 Egg yolks
- 30 g Cornstarch
- 90 g Sugar
- 1 teaspoon Vanilla extract
Tools
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- Electric Whisks
- Hand Whisks
- Cake Pan 8.7 inch diameter
Preparation of the poured cocoa cake with custard
Break the eggs and beat them with the sugar until you get a nice thick foam. While still beating with the electric whisks, gradually add the oil. Add the sifted flour with baking powder and cocoa. Finish with the vanilla and salt, mixing until you have a smooth batter. Line a 22 cm (8.7 inch) diameter cake pan with parchment paper. Pour half of the batter and bake in a preheated oven at 356°F, static, for 20 minutes.
Meanwhile, prepare the cream: mix the egg yolks with sugar and cornstarch, gradually adding the milk and then the vanilla. Cook, stirring constantly, until the cream thickens.
Take the cake out of the oven, pour the cream on top, and cover with the remaining batter softened with a little milk. Bake again, still at 356°F, for about 25 minutes. Let it cool well before slicing and serving with powdered sugar.
Storage
You can store the cake for a couple of days under a glass dome or in the fridge for 3-4 days.
