Chocolate Custard Cream Cake Squares
A delightful treat that combines rich chocolate and creamy custard, perfect for impressing family and friends at special occasions.
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup whole milk
Custard Filling
- 3 cups whole milk for custard
- 3/4 cup granulated sugar for custard
- 1/2 cup cornstarch
- 2 tbsp unsalted butter for custard
- 1 tsp vanilla extract for custard
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and milk, mixing just until smooth.
- Pour the batter into the prepared pan and bake for 22-26 minutes, or until lightly golden and a toothpick inserted comes out clean.
Custard Filling
- Let the cake cool completely, then carefully slice horizontally into two thin cake layers.
- For the custard filling, whisk sugar, cornstarch, and egg yolks together in a saucepan.
- Slowly whisk in the milk and cook over medium heat, stirring constantly until thick, smooth, and creamy.
- Remove from heat and stir in butter and vanilla extract. Let the custard cool slightly.
- Spread the thick custard evenly over the bottom cake layer, then place the second cake layer gently on top.
Chocolate Glaze
- Heat the heavy cream until steaming and pour it over the chocolate chips.
- Let sit for 2 minutes before stirring until smooth and glossy.
- Pour the chocolate glaze over the cake and smooth it evenly to the edges.
- Chill for at least 2 hours before slicing into neat bakery-style squares.
- Top with chocolate whipped cream swirls for an extra elegant finish.
Notes
Store any leftover squares in an airtight container in the refrigerator for up to 3 days. For freezing, wrap the squares tightly with plastic wrap and foil; they can be frozen for up to 2 months.