Chocolate Custard Cake

Recipes, Uncategorized | December 20, 2016 | By

All credit for the original recipe goes to

This Chocolate Custard Cake is a happy medium between a fudge brownie and chocolate cake. They are lighter than a brownie, but still rich and tasty. The whole recipe can be made in one 8×8 pan, cut them up into small party bites, or freeze and save for a lunchbox treat. In the meantime, just enjoy the nutritional benefits of real raw cocoa powder and no refined ingredients. 

P.S. try frosting them with my Cream Cheese Icing


Chocolate Custard Cake
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  1. 4 free-range eggs, at room temperature
  2. 1 teaspoon pure vanilla extract
  3. 1 and 1/4 cups coconut sugar
  4. 110g butter (1/2 cup), melted and cooled
  5. 1/2 cup Bob’s Red Mill Baking 1 to 1 flour
  6. 1/3 cup and 2 tablespoons raw cocoa powder (be sure to taste test your batter as you may not need the full extra 2 tbsps)
  7. 2 cups heavy whipping cream, lukewarm
  1. Preheat oven to 320F (160C).
  2. Grease a 8x8 inch baking pan and line it with parchment paper.
  3. Separate egg whites and yolks.
  4. Beat egg whites in a bowl until stiff and put aside.
  5. Whisk egg yolks, vanilla extract and coconut sugar until creamy.
  6. Add melted butter and mix for half a minute.
  7. Add the flour and raw cocoa powder. Mix with a whisk until incorporated well.
  8. Pour the heavy whipping cream gradually and continue whisking.
  9. Add in the egg whites, one third at a time and gently stir with a whisk. Don't overmix, just stir until combined.
  10. Pour this runny batter into the baking pan and bake for 60 minutes.
  11. The centre of the cake will still be jiggly when removed from oven.
  12. Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill in the refrigerator for at least 1 hour.
  13. Cut and serve.
  14. Store any leftovers in the refrigerator or freeze.
  1. All credit for the original recipe goes to


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