Chocolate Custard Pillow Cake
Introduction
Chocolate Custard Pillow Cake is a visually stunning dessert with a moist chocolate sponge topped by a creamy custard grid. During baking, the custard sinks slightly, creating “pillows” of cream nestled in the chocolate cake for a perfect balance in every bite.
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Ingredients
Chocolate Cake Base:
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup sugar
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
Leavening:
• 1 tablespoon baking powder
• Pinch of salt
Custard Filling:
• 2 cups milk
• 2 egg yolks
• ½ cup sugar
• 3 tablespoons cornstarch
Flavoring:
• 2 teaspoons vanilla extract (divided between cake and custard)
Topping:
• Powdered sugar for dusting
• Optional: sliced almonds for crunch
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Instructions
Prepare the custard: whisk milk, egg yolks, sugar, and cornstarch in a saucepan over medium heat until thickened.
Stir in vanilla extract, cover with plastic wrap (touching the surface), and let cool completely.
Sift together flour, cocoa powder, baking powder, and salt in a large bowl.
In a separate bowl, whisk eggs and sugar until pale, then stir in milk, oil, and vanilla extract.
Gradually fold the wet ingredients into the dry ingredients until a smooth batter forms.
Pour the chocolate batter into a greased and parchment-lined rectangular baking pan.
Transfer the cooled custard into a piping bag. Pipe thick lines horizontally and vertically over the batter to create a grid.
Bake at 180°C (350°F) for 35–40 minutes, until the chocolate cake is set (toothpick test in cake, not custard).
Let cool before dusting with powdered sugar or adding optional sliced almonds.
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How to Make
Ensure the custard is thick enough to hold its shape when piped.
Press the tip of the piping bag slightly into the batter to create “pockets” for the custard to sink into as the cake rises.
Pipe generous lines using a large round tip or a freezer bag with a cut hole.
Dust with powdered sugar only after the cake has fully cooled to prevent melting.
Follow the toothpick test in the cake part, not the custard, for accurate doneness.
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Variations
Nutty Delight – Sprinkle sliced almonds or crushed hazelnuts over the custard before baking.
Mocha Version – Add 1 tablespoon instant espresso powder to the chocolate batter.
Cream Cheese Swirl – Replace the vanilla custard with a sweetened cream cheese mixture for a cheesecake-style pillow cake.
Chocolate Ganache Drizzle – Top with warm ganache after cooling for extra richness.
Fruit-Topped – Add fresh berries or a berry coulis over the cooled cake.
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Tips
Cool the custard completely before piping to prevent it from blending into the batter.
Sift cocoa powder for a smooth, professional sponge texture.
Use the toothpick test on the cake portion only.
For thick custard “pillows,” use a large piping tip or cut a large hole in a freezer bag.
Allow cake to cool fully before slicing or serving for clean pieces.
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Conclusion
Chocolate Custard Pillow Cake is an impressive, all-in-one dessert that combines cake and custard perfectly. Its elegant look and balanced flavors make it ideal for gatherings, potlucks, or any occasion where you want a show-stopping sweet treat.
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I can also adjust the measurements for a different pan size or suggest a homemade chocolate ganache drizzle if you want to elevate this cake further.
Do you want me to do that next?