Chocolate Custard Cake!

When I saw this cake on White on Rice Couple’s blog, my eyes grew big and immediately made the decision to make it…this week. This week also happened to my boss’ birthday and last day at the company so it was the perfect excuse to bake it. I ate a slice for breakfast to ‘test’ it out to make sure its not poisonous before I feed it to people. haha I ate it right out of the fridge – but you should eat it room temperature because it will have a more softened custard like texture. It also isn’t that sweet, so its perfect!


1/2 cup butter
2 1/2 cups whole milk
1 cup flour
1/2 cup cocoa powder
4 eggs separated
1/8 tsp vinegar
1 3/4 cups powdered sugar
2 tbsp water (you can use espresso or coffee too)
2-3 tsp vanilla
8×8 square pan
1. Melt butter. Cool to room temp. Warm up the milk, but let it be warm/lukewarm. Set aside.
2. Mix the flour and cocoa powder in another bowl. Set aside.
3. Whip the egg whites and vinegar until it has stiff peaks. Set aside in another bowl.
4. Using a mixer, beat the egg yolks and powdered sugar. Mix in the butter, water/espresso, and vanilla.
5. Mix the flour/cocoa powder mixture into the eggs mixture above using the mixer or by hand.
6. Stir in the milk by hand. Milk should be lukewarm.
7. Mix the egg whites with a whisk into the batter. It will look strange, but thats okay, just let it be.
8. Pour batter into an 8×8 pan.
9. Bake at 325 degrees in the oven for 50-60 min. When you shake the pan a little, it should be jiggly, but firm jiggly, not runny jiggly.
10. Cool to room temperature before dusting/decorating. ***to make the cooling process quicker, place in fridge.

11. I placed a dot of honey in the middle before I placed the fruit on top. This helps the fruit stay secure.

***Recipe adapted from White on Rice Couple


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