Chocolate Biscuit Cake with Custard

A simple and budget recipe for a sponge chocolate cake with custard. The products at the heart of such a beautiful and delicious delicacy are the most affordable. Juicy milk-soaked chocolate sponge cake is perfectly complemented with custard, similar to delicate vanilla pudding. Such an economical cake recipe is definitely worth taking note of!

Ingredients

For the biscuit:

Milk – 120 ml (+ 200 ml for impregnation)
Cocoa powder – 60 g (+ 30-40 g for sprinkling)
Vegetable oil – 120 ml
Eggs – 2 pcs.
Sugar – 170 g
Wheat flour – 170 g
Baking powder – 10 g

For the cream:

Milk – 800 ml
Sugar – 150 g (to taste)
Wheat flour – 60 g
Potato starch – 50 g
Vanillin – a pinch

Directions

Prepare foods according to the list.
The appearance of such a budget cake depends very much on the baking dish – it is best if it is square or rectangular. I have just a rectangular shape measuring 20×30 cm with high sides. If your shape is larger, be sure to increase the number of ingredients in the appropriate proportion, otherwise, the layers of biscuit and cream will be too thin and the cake will not come out so beautiful.
It is best to turn on the oven in advance and preheat to a temperature of 180 degrees.
Prepare a chocolate sponge cake.
Combine eggs and sugar in a deep bowl. Beat with a mixer on high speed for about 3 minutes, until the mass is whitened.
Pour in vegetable oil and milk (120 ml). Stir until smooth with a mixer.
All through a fine sieve 170 g flour ((slightly more than 1 cup of 250 ml volume), cocoa, and baking powder. Stir again with a mixer until smooth
Grease a baking dish with vegetable oil. Pour the dough into a mold, flatten. Bake the chocolate sponge cake in the oven, preheated to 180 degrees, for about 25 minutes, until tender (you can check it with a toothpick – it should come out of the sponge cake dry).
Prepare the custard.
Combine starch, flour, sugar, and vanillin in a saucepan or saucepan. Mix.
Pour milk in portions, stirring each time. Mix thoroughly until smooth.
Then put on medium heat and, stirring continuously with a whisk, brew the mixture for about 3-4 minutes, until thickened.
Reduce heat to low and, while stirring continuously, brew the cream for about a minute.
Then remove the cream from heating, cover with foil in contact and leave to cool.
Remove the finished biscuit from the oven and immediately pour milk (200 ml) without removing it from the mold. Such impregnation will make the biscuit even softer, juicier, and more tender. Leave the biscuit to cool for at least 1-2 hours.
Place the custard on the cooled, impregnated chocolate sponge cake and gently smooth.
Sprinkle with cocoa powder on top and refrigerate for at least 1 hour.
The budget chocolate custard cake is ready. It remains only to carefully cut it into portions and serve.

Enjoy your meal!

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