White chocolate custard cake
Indulge in the heavenly delight of White Chocolate Custard Cake, a rich and creamy dessert featuring layers of white and dark chocolate, fluffy eggs, and a hint of vanilla. This easy-to-follow recipe uses self-raising and all-purpose flour, along with cocoa powder and heavy whipping cream, to create a decadent treat perfect for any occasion.
Cook time 30 min
Prep time 415 min
Ingredients:
6 eggs1 tbsp sugar
1/2 cup self-raising flour
1/2 cup all-purpose white wheat flour
1/2 cup dry cocoa powder
2 tbsp vanilla extract
1 tbsp corn flour
1.50 cups milk (1% fat)
1 tsp vanilla extract
1/2 cup white chocolate
3/4 cup dark chocolate
1/3 cup heavy whipping cream
White chocolate custard cake is a decadent dessert perfect for any special occasion or simply to satisfy your sweet tooth. This cake combines the rich and creamy flavors of white chocolate with a velvety custard, all nestled within a moist chocolate cake base. Follow this recipe to create a delicious, show-stopping treat that will impress your friends and family.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a large mixing bowl, beat the 6 eggs and 1 tbsp of sugar together using an electric mixer on high speed until pale and fluffy.
- Sift together the self-raising flour, all-purpose flour, and cocoa powder. Gradually fold these dry ingredients into the egg mixture until well combined.
- Add the 2 tbsp of vanilla extract and gently fold it into the batter until incorporated.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, mix the corn flour with a little bit of the milk to form a smooth slurry.
- In a medium saucepan, heat the remaining milk over medium heat until it begins to simmer.
- Stir in the corn flour slurry and cook, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the white chocolate and 1 tsp of vanilla extract until the chocolate is fully melted and incorporated.
- Let the custard cool to room temperature.
- Once the cake is completely cooled, slice it horizontally to create two even layers.
- Spread the white chocolate custard evenly over the bottom layer, then place the top layer on top of the custard.
- In a heatproof bowl, combine the dark chocolate and heavy whipping cream.
- Place the bowl over a saucepan of simmering water (double boiler method) and stir until the chocolate is completely melted and smooth.
- Allow the ganache to cool slightly, then pour it over the top of the cake, spreading it evenly over the top and allowing it to drape down the sides.
- Refrigerate the cake for at least 1 hour to allow the custard and ganache to set.
- Slice and serve chilled.
Tips:
- Make sure to properly separate the egg whites and yolks to achieve the right consistency for the cake batter.
- Use high-quality chocolate for both the white and dark chocolate components for the best flavor.
- When folding in the dry ingredients, mix gently to preserve the airiness of the batter.
- Ensure that the milk is at the right temperature when adding it to the eggs to prevent curdling.
- Allow the cake to cool completely before slicing to ensure clean cuts and proper setting of the custard layers.
- For a professional finish, you can garnish the cake with white chocolate shavings or fresh berries.
This white chocolate custard cake is a beautiful and indulgent dessert that is sure to impress anyone who tries it. The combination of the fluffy chocolate cake, rich custard, and smooth chocolate ganache creates a harmonious blend of flavors and textures. Perfect for special occasions or just a sweet treat, this recipe will quickly become a favorite. Enjoy your delicious creation!
Nutrition per serving
12 ServingsCalories 190kcal
Protein 9g
Carbohydrates 30g
Fiber 4.31g
Sugar 13g
Fat 16g
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