The Chocolate Custard Layered Cake is an elegant dessert that combines light chocolate sponge layers with a rich vanilla custard filling, all topped with a glossy chocolate glaze. This cake offers a delightful contrast between the airy sponge and the creamy custard, making it a perfect treat for special occasions or as an indulgent dessert for chocolate lovers. Its simple yet refined composition ensures that each bite melts in your mouth, leaving a harmonious blend of chocolate and vanilla flavors.

Ingredients

For the Chocolate Sponge Cake:

• 6 medium egg whites
  
  

• 90 g sugar
  
  

• 90 g wheat flour
  
  

• 0.5 tsp baking powder
  
  

• 120 g chocolate (68% cocoa)
  
  

• A pinch of salt
  
  

For the Custard Filling:

• 6 medium egg yolks
  
  

• 100 g sugar (or more, to taste)
  
  

• 500 ml milk
  
  

• 50 g cornstarch
  
  

• 1 tsp vanilla sugar
  
  

• 100 g butter (82.5% fat)
  
  

For Soaking:

• 100 ml milk
  
  

For the Chocolate Glaze:

• 80 g chocolate (68% cocoa)
  
  

• 30 ml milk
  
  

• 30 g butter
  
  

Directions

1. Prepare the Chocolate Sponge Cake:
   
   

   • Preheat your oven to 180°C (350°F). Line a 30×40 cm baking tray with parchment paper.
     
     

   • In a mixing bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the sugar and continue to beat until stiff peaks form.
     
     

   • Melt the chocolate (120 g) in a microwave or double boiler and let it cool slightly.
     
     

   • Gently fold the melted chocolate into the egg white mixture, being careful not to deflate the batter.
     
     

   • Sift in the flour and baking powder, folding gently to incorporate.
     
     

   • Pour the batter into the prepared baking tray and spread it evenly.
     
     

   • Bake for 8 minutes or until a toothpick inserted comes out clean. Let the cake cool in the tray, then gently remove it from the parchment paper.
     
     

2. Prepare the Custard Filling:
   
   

   • In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
     
     

   • In a saucepan, heat the milk over medium heat until warm but not boiling.
     
     

   • Gradually add the warm milk to the egg yolk mixture, whisking continuously to prevent curdling.
     
     

   • Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a custard-like consistency.
     
     

   • Remove from heat and stir in the vanilla sugar and butter until smooth and glossy.
     
     

   • Let the custard cool to room temperature.
     
     

3. Assemble the Cake Layers:
   
   

   • Slice the cooled chocolate sponge into two even layers.
     
     

   • Place the first layer on a serving tray and lightly soak it with half of the 100 ml milk.
     
     

   • Spread half of the custard evenly over the first layer.
     
     

   • Place the second layer of sponge on top and soak with the remaining milk.
     
     

   • Spread the remaining custard over the top, smoothing it with a spatula.
     
     

4. Prepare the Chocolate Glaze:
   
   

   • In a small saucepan, heat the milk and butter until the butter is melted.
     
     

   • Add the chocolate (80 g) and stir until melted and smooth.
     
     

   • Let the glaze cool slightly, then pour it over the top layer of custard, spreading it evenly with a spatula.
     
     

5. Chill and Serve:
   
   

   • Refrigerate the cake for at least 2 hours to set.
     
     

   • Slice into squares and serve, garnished with additional chocolate shavings or a sprinkle of cocoa powder if desired.
     
     

Nutritional Information (per serving)

• Calories: Approximately 300 kcal
  
  

• Protein: 6g
  
  

• Fat: 18g
  
  

  • Saturated Fat: 10g
    
    

• Carbohydrates: 30g
  
  

  • Sugars: 20g
    
    

• Sodium: 100mg
  
  

• Cholesterol: 75mg