Chocolate Custard Cake

5 Reviews Add a Pic
Recipe by  Carol

“A rich, dark, moist and light cake.”

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Adjust Servings

Original recipe yields 8 inch round layer cake



  1. In a saucepan, combine chocolate, 1/2 cup milk, brown sugar, and egg yolks. Cook over low heat, stirring constantly, until custard is thick and smooth. Cool.
  2. Stir together flour, soda, baking powder, and salt.
  3. In a large bowl, cream butter or margarine. Blend in white sugar, beating until light and fluffy. Mix together 3/4 cup milk and vanilla. Stir flour mixture into creamed mixture alternately with flavored milk. Make 3 dry and 2 liquid additions, combining lightly after each. Stir in cooled chocolate custard.
  4. Beat egg whites to form stiff but moist peaks. Fold into cake batter, and beat by hand for 1 minute. Turn batter into two greased and floured 8 inch round cake pans.
  5. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake springs back when lightly touched. Cool layers for 5 minutes, and then remove from pans. Cool completely.

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Reviews (5)

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This is a very acceptable moist chocolate cake. There have been complaints about it being dry so may I offer a few hints: you should use butter and whole milk and when you beat the egg whites make sure they are not dry - just rounded peaks. I think this will make a difference. I realize how frustrating it is to have a cake come out dry, but this one really is not



Very disappointing. I was expecting a custard like cake. This cake was dry and very much like a boxed cake mix. I felt like crying after the taste test. What a waste of my time and ingredients. Chocolate frosting helped a bit but would never consider making this cake again.



Very good, worth the work.

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Amount Per Serving (12 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 42.9 g
  • 14%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 325 mg
  • 13%

Based on a 2,000 calorie diet



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Chocolate Rapture Cake


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