This Chocolate Cake Comes Out Of The Oven Already Filled (So Creamy!)

This Chocolate Custard Cake combines a soft chocolate cake, a creamy vanilla custard filling baked directly into the batter, and a chocolate buttercream-style frosting made with a portion of the same vanilla custard used for the filling, resulting in a smooth and creamy texture. The custard creates ribbons of creamy filling throughout the cake, while the frosting adds an extra layer of chocolate flavor without feeling too heavy. It’s a great dessert for anyone who loves chocolate cake with a creamy center, and it’s easy to make with simple ingredients.

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Timestamps:
0:00 - Intro
0:16 - Preparing the vanilla custard filling
2:05 - Making the chocolate cake batter
3:54 - Filling the cake with vanilla custard
5:14 - Baking the cake
5:35 - Making the chocolate custard frosting
7:10 - Frosting and decorating the cake
7:34 - Slicing and serving

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Ingredients:

For the Vanilla Custard Filling:
1/3 cup (40g) All-purpose flour
2/3 cup (135g) Granulated sugar
2 cups (480g) Milk
2 large eggs
1 tsp (5g) Vanilla extract

For the Chocolate Cake:
2 large eggs, at room temperature
3/4 cup (150g) Granulated sugar
1 tsp (5g) Vanilla extract
1/3 cup (80g) Milk, at room temperature
1/3 cup (75g) Vegetable oil
1/2 cup (120g) Heavy cream, at room temperature
2 tsp (10g) White vinegar or lemon juice
2 cups (240g) All-purpose flour
1/3 cup (30g) Unsweetened cocoa powder
2 tsp (8g) Baking powder
1/4 tsp (1g) Salt

For the Chocolate Frosting:
2/3 cup (110g) Semi-sweet or milk chocolate
2 Tbsp (30g) Heavy cream
1/2 cup reserved vanilla custard
1/3 cup (75g) Unsalted butter, at room temperature
2 Tbsp (15g) Powdered sugar
2 Tbsp (12g) Unsweetened cocoa powder

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