Soft Chocolate Cake with Custard
Ingredients
Cake
- 2 eggs
- 1 cup sugar
- 1 teacup vegetable oil
- 1 teacup milk
- 3 tablespoons cocoa
- 1 packet baking powder
- 1 packet vanilla
Pudding
- 2 cups milk
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 1/2 cup sugar
- 1 packet vanilla
- 1 tablespoon butter
Preparation
For the cake, in a mixing bowl, beat eggs and sugar until foamy
Add vegetable oil and milk, then mix again
Add cocoa, vanilla, baking powder, and flour, and mix well one last time
Grease a tart pan with butter, pour in the cake batter, and tap the pan on the counter a few times to remove air bubbles
Bake in a preheated oven at 180°C for about 15 minutes
Remove the cake from the oven and let it cool
For the pudding, in a suitable pot, combine sugar, flour, cornstarch, and milk, and whisk until smooth
Place the pot on low heat and stir continuously until the pudding thickens and comes to a boil
Remove from heat, add butter and vanilla, and stir until the butter melts
Let the pudding cool, stirring occasionally to prevent a skin from forming
Once the cake has cooled, invert it onto a serving plate to remove from the pan
Pour the cooled pudding over the center of the cake and spread it evenly
Refrigerate for at least 3-4 hours or overnight if possible
After the resting time, remove from the refrigerator, decorate as desired, and serve
Tips
Use a 27 cm diameter tart pan for this recipe as specified
Resting in the refrigerator allows the flavors to meld and the pudding to set properly
