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4.19 from 11 votes

Chocolate Heaven Magic Custard Cake

Chocolate Heaven Magic Custard Cake:  The top layer is a soft cake like an eclair or angel cake texture, followed by a creamy custard layer that sits on a firm gelatin-like layer. Top it with a dusting of unsweetened cocoa powder and dark chocolate shavings makes this the most decadent chocolate custard dessert ever!
Author: Kim Lange


  • 4 large egg yolks
  • 4 large egg whites at room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons ice cold water
  • 8 tablespoons unsalted butter melted
  • 1/2 cup all-purpose flour
  • 1/4 cup + 1 tablespoon unsweetened cocoa powder I used Ghirardelli Unsweetened Cocoa Powder
  • 1/8 teaspoon fine salt
  • 2 cups whole milk half-and-half, or heavy whipping cream (I used 1 cup Unsweetened Almond Milk and 1 cup heavy whipping cream)
  • 1 tablespoon Chocolate or Vanilla extract I used Nielsen-Massey Chocolate Extract
  • Unsweetened Cocoa Powder / Grated Dark or Milk Chocolate Bar


  • Coat an 8-inch square pan that is 2 inches deep with cooking spray.
  • Cut 2 (8- by 12- to 16-inch) sheets of parchment paper. Lay one sheet in the pan, leaving an overhang of at least 2 inches on each side.
  • Lay the second piece on top, across the first, leaving an overhang on the other sides. These will be your "handles" when you take the cake out of the pan; set aside.
  • Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
  • Mix the yolk, sugar, and ice water until pale and fluffy using a mixer and until the sugar is dissolved, very fluffy, light in texture, and the mixture is a very pale whitish-yellow, 5 to 6 minutes, set your timer. Do not under-mix.
  • Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
  • In a small bowl, whisk together the flour, cocoa powder and salt together.  Add to mixture until fully combined, scraping down the bottom and side of the bowl as needed.
  • Add the milk or cream and extract and mix them in gently and on a slow to medium speed until fully incorporated.
  • In another bowl, using a mixer, beat egg whites on high speed until the egg whites hold stiff peaks, about 2 minutes.
  • Add the whipped egg whites to the egg yolk and flour mixture and mix gently with a large spoon or a whisk only, about a dozen stirs, making sure to leave a distinct layer of fluffy lumps and clumps remaining at the top. Do not overstir or overmix.
  • Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm to deep brown, and the center still wiggles when the pan is jiggled, 50 to 55 minutes.
  • Let the cake sit in the pan at room temperature until completely cooled.
  • Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.
  • Dust with unsweetened chocolate powder and grated chocolate!
  • Delightful!


This cake can be stored in an airtight container in the refrigerator for up to 2 days.