If you’re from the UK you might remember this chocolate cake from school that used to be served with chocolate custard…..I do not.
I don’t remember this at all. But I’m always seeing videos of people making it, and then a lot of the comments will be talking about how nostalgic it is.
I didn’t get a nostalgic feeling from it but it is a nice little easy dessert so let’s make it!
Making the chocolate cake
For the cake part of this recipe, I’m using my regular chocolate cake recipe.
I love my chocolate cake recipe. It always comes out so soft and moist. It did take me a while to get the recipe to a point were I like but I am now obsessed with it.
The ingredients in the recipe are pretty much your basic ingredients but there are a few I wanted to talk about:
- The coffee: adding coffee to this cake doesn’t make it taste like coffee, it just enhances the chocolate flavour. However, if you wanted to leave it out, you could. Just make sure to still add in the hot water.
- The oil: I like to use oil in this cake instead of butter. It gives this cake a better texture and makes it softer. I use vegetable oil, any flavourless oil works though.
- The yoghurt: I LOVE adding yoghurt to chocolate cakes. It adds so much more moisture. I like to use full-fat plain yoghurt, sour cream also works well too. However, if you wanted to completely leave it out, you can use buttermilk or just regular milk instead. But the cake will be a little less moist!
Making the chocolate custard
Making the custard for this is pretty easy, we’re essentially just throwing the ingredients into a pot and then heating them.
However, there is a risk of the egg yolks in the recipe scrambling, we don’t want this. Pieces of egg in the custard is not the goal.
So to make sure this doesn’t happen, keep the heat on medium-low and also constantly stir during the cooking process.
However, the last step in making the custard is to sieve it, to get out any lumps. So if your eggs do happen to scramble a little, don’t stress about, it’s not a huge issue we’re sieving it anyway.
Do I have to use dark chocolate for the custard?
For the custard, to make it chocolate flavoured, I decided to add actual chocolate instead of using cocoa powder.
The chocolate I used is dark chocolate.
For this, yes you could use milk chocolate instead. However milk chocolate will add a lot more sweetness to the custard, which we don’t really need.
Dark chocolate works best because it adds a chocolate flavour without adding extra sweetness.
But if you only have milk chocolate, it will still be good, just a little sweeter. It might help to reduce the amount of granulated sugar in the recipe if you are going to use milk chocolate instead.