Cocoa Custard Cake Food

CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD

Steps:

• Cover the dates with boiling water and set aside to soften for 30 mins.
• Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
• Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
• In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
• Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
• Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

SEHRISH'S OLD-SCHOOL CHOCOLATE CAKE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm square baking tin.
• To make the cake batter, mix the cocoa powder with 100ml of just-boiled water until smooth.
• In a large mixing bowl or free-standing mixer, beat the butter and sugar together until light and fluffy.
• Pour the cocoa mixture into the bowl, followed by the eggs. Sieve in the flour, baking powder and 1 pinch of sea salt, then pour in the milk and mix again until smooth.
• Pour the cake batter into the prepared tin and bake for 40 to 45 minutes, or until cooked through and an inserted skewer comes out clean. Leave to cool in the tin for 15 minutes.
• When you're almost ready to eat, make the custard. Warm the milk in a heavy-bottomed pan over a medium heat until just-boiling.
• Mix the sugar, custard powder and cocoa powder together in a large jug.
• Remove the milk from the heat and, whisking as you go, slowly add half to the jug.
• Pour the custard mixture back into the milk pan and return to the heat.
• Cook the custard over a low heat until thick, stirring continuously, then break in the chocolate, remove from the heat and stir until melted. Pour into a serving jug.
• Cut the cake into squares while it's still warm. Serve with a generous helping of hot custard and a few extra shavings of chocolate.

EASY CHOCOLATE CUSTARD

Steps:

• Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
• Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
• Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
• Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

GERMAN CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
• Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
• Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
• For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
• For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
• To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
• Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

SOKOLATINA - CHOCOLATE CUSTARD CAKE

Steps:

• Add the flour and cocoa to a mixing bowl, and stir to combine. Set aside.
• Preheat oven to 180°C / 356°F.
• Place the eggs in your electric mixer's bowl. With the whisk attachment on, start beating over medium-high speed. Start adding the sugar, by dusting one tablespoon at a time into the eggs. If you toss the sugar all in at once the eggs won't get as foamy as we want them to get.
• Once you've incorporated all of the sugar into the eggs, keep beating until they get whitish in color, very foamy, and thickened. It takes about 10 minutes overall for the eggs to get to that stage.
• Then turn off your mixer and using a pastry spatula and a flour sifter (I prefer using one of these as it's much easier) start incorporating the flour and cocoa mixture into the eggs. Add 1-2 tablespoons at a time into the sifter, dust them into the eggs. Then give a very gentle-overlapping stir with the pastry spatula, to help the flour mixture combine, without pressing the air out of the eggs. Keep doing this until all of the flour mixture gets combined with the eggs. The mixture should look like a chocolate mousse.
• Grease a 35 x 25 x 8 cm pan (15 x 10 x 3-inch) with a bit of vegetable oil all over, or cooking spray.
• Transfer the cake batter into the pan and spread gently with the pastry spatula.
• Bake for 15 minutes. Do not open the oven in the first 10 minutes because the cake will collapse. You may prick the cake with a knife to check if it's baked after the first 10-12 minutes of baking. If it comes out clean, remove it from the oven and let the cake rest at room temperature. NOTE: Since this is a very soft sponge cake, it is best to make this cake 1 day before using it. This way it is much easier to handle and work with. Otherwise, let the cake rest for at least 8 hours before assembling it with the cream.
• Keep 500 ml out of the 2 liters of milk, into a mixing bowl and combine with the cornstarch and cocoa powder using a hand whisk.
• Add the remaining 1,5 liters of milk into a large cooking pot along with the sugar and vanilla extract. Heat this mixture over medium-high heat. Stir to help the sugar to dissolve.
• Once the milk gets to a steamy hot point (just before boiling) start pouring the milk-cocoa-cornstarch mixture into the milk while stirring constantly with a whisk. Keep stir occassionally until the cream starts to thicken. It takes about 1-2 minutes from the time you see bubbles forming on the surface of the cream.
• Remove from heat and transfer the cream into a large mixing bowl. Take a piece of plastic wrap and press it on the cream in order to cover it. This will prevent skin from forming on the surface of the cream. Let the cream cool down for at least 2 hours at room temperature.
• NOTE: If you are making the cream the day before then let it cool completely at room temperature and then refrigerate. When it's time to assemble the cake, take the cream out of the fridge and work it either with a hand whisk or electric mixer over low speed for a few minutes. Because the cream will thicken when refrigerated, this will help make it smooth and creamy again, so you can easily spread it on the cake.
• Pour the heavy whipping cream in your electric mixer's bowl and with the whisk attachment on, start beating first on low speed and gradually raise to medium speed. Slowly add the sugar 1 tablespoon at a time. Once the cream starts to get a bit thicker start adding the cocoa in bits at a time. Once the cream gets really thick to the point you see traces of the whisk on the surface of the cream, turn the mixer off and place the bowl in the fridge while you start assembling the cake.
• Turn the cake pan on your kitchen counter or working surface and pat a bit if needed for the cake to come out of the pan.
• With a large chef's knife or a cake knife, slice the cake in half.
• Take the first piece and place it back in the pan. Spread almost 2/3 of the custard cream evenly all over. Then cover with the remaining half of the cake. Press it lightly to stick together.
• Spread the remaining custard cream all over. Then take the whipping cream out of the fridge and spread 2/3 of it over the custard cream. Smooth the surface with a spoon or icing spatula. Save the remaining whipping cream in the fridge to decorate on top.
• In a saucepan add the butter and cocoa. Heat over low heat and stir until the butter has melted. Remove from heat and stir in the honey. Wait for 2 minutes for the mixture to become warm (not too hot) and then pour all over the cake. Spread carefully with a spoon wherever needed.
• Refrigerate the cake for about 1 hour for the glaze to set. Then cut and divide into 20 square pieces. Add the remaining whipping cream into a piping bag and decorate each piece on top. Ready to serve!

VANILLA MAGIC CUSTARD CAKE

Steps:

• Preheat the oven to 325°F
• Lightly grease 8×8 inch baking dish, set aside
• Whip the egg whites until stiff peaks form, set aside.
• Beat the egg yolks and powdered sugar until pale yellow.
• Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
• Mix in the flour until evenly incorporated.
• Slowly beat in the milk and vanilla extract until well combined.
• Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
• Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
• Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

CHOCOLATE CHIFFON CAKE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F and set aside a 10-cup tube pan (no need to grease).
• In a large bowl, combine the cocoa powder, boiling water, and espresso powder, if using. Whisk until smooth. Set aside to cool to room temperature.
• Once cooled, add the egg yolks and brown sugar; whisk to combine.
• Whisk in the oil, vanilla, baking powder, baking soda, and salt.
• Sift the cake flour into the bowl and whisk to combine.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-high speed until soft peaks form.
• With the mixer on medium speed, slowly add the granulated sugar to the egg whites. Once fully added, increase the speed to medium-high and continue whisking until stiff peaks form.
• In 3 additions, gently fold the meringue into the mixing bowl with the cake batter until combined.
• Transfer the cake batter to the pan and bake for 50 to 55 minutes, testing for readiness at 45, until the top springs back when touched and a cake tester inserted in the middle comes out with a moist crumb.
• As soon as your remove from the oven, flip the cake upside down onto the tube pan's feet-see tips if your pan does not have feet. Let rest for about an hour and a half until cooled to room temperature. This process prevents the cake from collapsing.
• To remove the cake from the pan, gently run a knife around the edge of the pan and the tube-you do not want to tear the cake. Remove the sides, then run a long knife between the bottom of the cake and the pan, and carefully lift the cake off of the pan.
• Dust the cake with confectioners' sugar and serve slices with lightly sweetened whipped cream or ice cream. The cake will keep tightly wrapped in plastic wrap at room temperature for up to three days.

CHOCOLATE CUSTARD RECIPE

Steps:

• Heat all but 2 tbsp of the milk in a medium-sized non-stick pan.
• Sift the cocoa, sugar and cornflour into a heatproof bowl.
• Add the yolks and reserved milk then stir to make a thick, smooth paste.
• Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens.
• Don't let the mixture boil or the eggs will scramble.
• Pour into a jug and serve hot with the pudding.

COCOA CUSTARD CAKE

Steps:

• To make sponge cake: preheat oven to 350-degrees F. Butter and flour a 9-inch round cake pan. In a large mixing bowl beat egg yolks until light. Beat in 1/2 cup sugar until mixture forms ribbons when beaters are lifted. Sift flour with baking powder and then fold it into batter in 3 batches -- the batter will be stiff. Stir in extract. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Beat in 1/4 cup sugar until peaks are stiff. Fold egg white mixture into egg yolk/flour mixture. Pour into prepared pan. Bake for 35-40 minutes or until golden and tester comes out clean. Invert onto rack cool but do not remove pan until cooled. Run a knife around edge of cake and invert cake onto platter.
• To make custard: in a saucepan whisk together yolks, sugar and flour until smooth. Whisk in milk. Stir in lemon peel. Stir over medium low heat until mixture boils. Pour into glass or plastic bowl, discarding lemon peel. Stir in vanilla. Cool.
• To assemble cake: divide custard among three bowls. In one bowl stir in chopped almonds. In the second bowl stir in cocoa powder. The third is left plain.
• Cut cake horizontally into three layers using a serrated knife.
• Set one layer on platter and sprinkle with rum and spread with the almond custard.
• Top with second layer. Sprinkle with rum and spread with plain custard.
• Top with final layer. Sprinkle with orange liquour (or juice) and spread top and sides with cocoa custard, smoothing evenly.
• Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Decorate wth 2 almonds on top of cake.

CHOCOLATE MAGIC CUSTARD CAKE

Steps:

• Separate egg whites and yolks. Mix and combine flour and cocoa powder.
• Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
• Add melted butter and vanilla extract and mix for half a minute.
• Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
• Pour the milk gradually and continue beating.
• Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
• Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
• Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.