Chocolate Sponge with Chocolate Custard Recipe

Chocolate sponge cake paired with a rich, velvety chocolate custard – just the thought of it sends shivers of delight down my spine! In my home, desserts are more than just the sweet ending to a meal; they are moments of shared joy, comforting rituals, and expressions of love. And this Chocolate Sponge with Chocolate Custard? Well, it’s become a legend in our little family cookbook. From casual weeknight dinners to celebratory Sunday lunches, this dessert has graced our table countless times, each occasion met with the same enthusiastic cheers and empty plates. There’s something undeniably comforting and utterly decadent about the soft, airy sponge soaking up the warm, luscious custard. It’s a dessert that appeals to all ages, from the youngest nibblers to the most discerning palates. The first time I made this, I was a bit nervous – sponge cakes can be finicky, and homemade custard felt like a step into the unknown. But the recipe was surprisingly straightforward, and the result was beyond my wildest expectations. The sponge was light and springy, with a delicate chocolate flavour that wasn’t overpowering. And the custard? Oh, the custard! It was smooth, creamy, intensely chocolatey, and just the right level of sweetness. My family devoured it in minutes, and requests for “that chocolate dessert” have been a regular occurrence ever since. If you’re looking for a dessert that’s both impressive and comforting, relatively easy to make, and guaranteed to be a crowd-pleaser, then look no further. This Chocolate Sponge with Chocolate Custard is your answer. Prepare to be transported to chocolate heaven!

Ingredients

For the best results, ensure you use high-quality ingredients. The richness of the chocolate flavour truly shines through when you use good quality cocoa powder and chocolate. For the sponge, we aim for a light and airy texture, which comes from properly whipped eggs and carefully folded flour. For the custard, the key is patience and gentle heating to achieve that perfect silky smoothness without scorching the chocolate.

For the Chocolate Sponge:

• 175g (6oz) Plain Flour (All-Purpose Flour): This forms the structure of our sponge cake. Ensure it is fresh for the best rise and texture. For a gluten-free option, you can substitute with a gluten-free all-purpose blend, though you might need to adjust liquid slightly depending on the blend.
• 25g (1oz) Cocoa Powder (Unsweetened): This is the heart of our chocolate flavour. Use a good quality, unsweetened cocoa powder for a deep, rich chocolate taste. Dutch-processed cocoa powder will give a darker colour and milder flavour, while natural cocoa powder will be slightly more acidic and have a more intense chocolate flavour.
• 1 ½ tsp Baking Powder: The leavening agent that gives our sponge its lift and airy texture. Make sure your baking powder is fresh – test it by adding a teaspoon to hot water; it should bubble vigorously.
• ¼ tsp Bicarbonate of Soda (Baking Soda): This reacts with the acidity in the cocoa powder to further enhance the rise and lightness of the sponge, and also contributes to a softer crumb.
• Pinch of Salt: Enhances the flavours of all the other ingredients and balances the sweetness.
• 175g (6oz) Caster Sugar (Granulated Sugar, finely ground): Provides sweetness and moisture to the sponge. Caster sugar, being finer than regular granulated sugar, dissolves more easily, resulting in a smoother batter.
• 175g (6oz) Unsalted Butter, softened: Adds richness, flavour, and moisture to the sponge. Ensure the butter is properly softened (but not melted) so it creams smoothly with the sugar.
• 3 Large Eggs: Bind the ingredients together, add richness, and contribute to the structure of the sponge. Use large eggs at room temperature for better emulsification and volume.
• 1 tsp Vanilla Extract: Enhances the chocolate flavour and adds a lovely aroma. Use good quality vanilla extract for the best flavour.
• 100ml (3.5 fl oz) Milk: Adds moisture to the sponge and helps to create a smooth batter. Full-fat milk will give a richer flavour, but semi-skimmed or even plant-based milk alternatives will work well.

For the Chocolate Custard:

• 500ml (1 pint) Full-Fat Milk: The base of our creamy custard. Full-fat milk is essential for a rich, decadent custard. Using semi-skimmed milk will result in a thinner custard.
• 4 Large Egg Yolks: Provide richness, thickness, and a beautiful yellow colour to the custard. Use fresh, good quality egg yolks for the best flavour and texture.
• 50g (2oz) Caster Sugar (Granulated Sugar, finely ground): Sweetens the custard and helps to create a smooth texture.
• 25g (1oz) Cornflour (Cornstarch): The thickening agent for our custard. It creates a smooth, glossy texture without being grainy.
• 100g (3.5oz) Dark Chocolate, finely chopped: Provides the intense chocolate flavour to our custard. Use good quality dark chocolate with a cocoa content of around 50-70% for a balanced flavour. You can adjust the cocoa percentage to your preference – higher cocoa content will result in a richer, more intense flavour.
• 1 tbsp Unsalted Butter: Adds shine and extra richness to the finished custard.

Instructions

Let’s embark on the delightful journey of creating this heavenly dessert! Remember, patience is key, especially when making the custard. Gentle heating and constant stirring are your best friends to avoid scorching and achieve that silky smooth texture.

Making the Chocolate Sponge:

1. Preheat the Oven and Prepare the Tin: Preheat your oven to 180°C (350°F, Gas Mark 4). Grease and flour a 20cm (8 inch) round cake tin. Alternatively, you can line the base with baking parchment for easier removal. Preparing the tin properly ensures your sponge cake releases cleanly after baking.
2. Sift Dry Ingredients: In a medium-sized bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Sifting is crucial to remove any lumps and incorporate air into the dry ingredients, which contributes to a lighter sponge. Set aside the sifted dry ingredients.
3. Cream Butter and Sugar: In a large mixing bowl, or using a stand mixer, cream together the softened butter and caster sugar until light and fluffy. This process incorporates air into the mixture, which is essential for a light and airy sponge. Beat for at least 3-5 minutes until the mixture is pale and creamy.
4. Beat in Eggs Gradually: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle (look split), add a tablespoon of the sifted flour to help bring it back together.
5. Add Vanilla Extract: Stir in the vanilla extract. This adds a lovely aromatic note to the sponge and enhances the chocolate flavour.
6. Alternate Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. For example, add one-third of the dry ingredients, then half the milk, then another third of the dry ingredients, then the remaining milk, and finally the last third of the dry ingredients. Fold gently after each addition until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, resulting in a tough sponge.
7. Pour into Tin and Bake: Pour the batter into the prepared cake tin and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre comes out clean. The baking time may vary slightly depending on your oven, so it’s best to check for doneness around the 25-minute mark.
8. Cool in Tin: Once baked, let the sponge cool in the tin for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling in the tin prevents the sponge from collapsing and makes it easier to handle.

Making the Chocolate Custard:

1. Warm the Milk: In a medium saucepan, gently warm the milk over medium heat until it is just simmering. Do not let it boil. Warming the milk beforehand helps to prevent lumps from forming when you add the egg yolk mixture.
2. Whisk Egg Yolks, Sugar, and Cornflour: In a separate bowl, whisk together the egg yolks, caster sugar, and cornflour until pale and smooth. Whisking thoroughly ensures that the cornflour is fully incorporated and will prevent lumps in the custard.
3. Temper the Egg Yolks: Gradually pour a little of the warm milk into the egg yolk mixture, whisking constantly. This process is called tempering, and it gently raises the temperature of the egg yolks, preventing them from scrambling when added to the hot milk. Continue adding warm milk in small increments, whisking continuously, until the egg yolk mixture is warm.
4. Combine Mixtures and Cook: Pour the warmed egg yolk mixture into the saucepan with the remaining warm milk. Place the saucepan over low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of a spoon. This will take approximately 5-7 minutes. It’s crucial to stir constantly and keep the heat low to prevent the custard from scorching or scrambling. The custard is ready when it is thick enough to leave a trail when you run your finger through it on the back of the spoon.
5. Remove from Heat and Add Chocolate and Butter: Remove the saucepan from the heat and immediately stir in the finely chopped dark chocolate and butter. Stir until the chocolate and butter are completely melted and the custard is smooth and glossy. The residual heat from the custard will melt the chocolate and butter beautifully.
6. Strain (Optional): For an extra smooth custard, you can strain it through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a perfectly silky texture.
7. Serve Warm or Cold: The chocolate custard can be served warm or cold, depending on your preference. If serving warm, pour it immediately over slices of the chocolate sponge. If serving cold, cover the surface of the custard with cling film (plastic wrap) to prevent a skin from forming and refrigerate until chilled.

Nutrition Facts

(Please note: These are approximate values and can vary based on specific ingredients used and serving sizes.)

Servings: Approximately 8-10 servings

Per Serving (Approximate):

• Calories: 450-550 kcal
• Fat: 25-30g
  • Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 150-200mg
• Carbohydrates: 50-60g
  • Sugars: 30-40g
• Protein: 8-10g

This dessert is a treat, and while it provides energy and some protein, it is also high in fat and sugar. Enjoy in moderation as part of a balanced diet.

Preparation Time

• Prep Time: 30 minutes (including ingredient measuring and batter/custard preparation)
• Cook Time: 25-30 minutes (for the sponge) + 10-15 minutes (for the custard)
• Total Time: Approximately 1 hour 5 minutes to 1 hour 15 minutes

This recipe is perfect for making ahead. The sponge can be baked a day in advance and stored at room temperature in an airtight container. The custard can also be made a day in advance and stored in the refrigerator. Simply reheat the custard gently before serving, or serve it chilled.

How to Serve

This Chocolate Sponge with Chocolate Custard is incredibly versatile and can be served in numerous delightful ways. Here are a few ideas:

• Warm and Comforting:
  • Slice the warm chocolate sponge into squares or wedges.
  • Ladle generous amounts of warm chocolate custard over each slice.
  • Serve immediately for a truly comforting and soul-satisfying dessert.
• Chilled Elegance:
  • Allow the custard to cool completely and chill in the refrigerator.
  • Serve slices of cooled chocolate sponge with chilled chocolate custard.
  • This is a refreshing option, especially on warmer days.
• Elevated Presentation:
  • Use individual ramekins or dessert bowls.
  • Layer crumbled chocolate sponge at the bottom.
  • Top with a generous layer of chocolate custard.
  • Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder for an elegant presentation.
• Topping Ideas:
  • Fresh Berries: Raspberries, strawberries, blueberries, or mixed berries complement the rich chocolate flavour beautifully and add a touch of freshness.
  • Whipped Cream or Crème Fraîche: A dollop of lightly sweetened whipped cream or crème fraîche adds a luxurious creaminess and cuts through the richness of the chocolate.
  • Chocolate Shavings: For an extra chocolatey touch, garnish with dark, milk, or white chocolate shavings.
  • Cocoa Powder Dusting: A light dusting of cocoa powder adds a visual appeal and enhances the chocolate aroma.
  • Chopped Nuts: Toasted hazelnuts, almonds, or pecans add a delightful crunch and nutty flavour.
• Pairing Suggestions:
  • Vanilla Ice Cream or Custard: For an extra indulgent experience, serve with a scoop of vanilla ice cream or vanilla custard alongside the chocolate custard.
  • Coffee or Tea: The rich chocolate flavours pair perfectly with a warm cup of coffee or tea.
  • Sweet Dessert Wine: For a sophisticated pairing, consider serving with a sweet dessert wine like a late-harvest Riesling or a Vin Santo.

Additional Tips

To ensure baking success and elevate your Chocolate Sponge with Chocolate Custard to the next level, consider these helpful tips:

1. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. Room temperature ingredients emulsify better, resulting in a smoother batter and custard. This is particularly important for the sponge cake, where softened butter creams more effectively with sugar, creating a lighter and airier texture.
2. Don’t Overmix the Sponge Batter: Overmixing the sponge batter develops the gluten in the flour, leading to a tough and dense cake. Mix until just combined, and stop as soon as you no longer see streaks of flour. Gentle folding is key, especially when incorporating the dry ingredients into the wet ingredients.
3. Gentle Heat for Custard: When making the custard, use low heat and stir constantly. High heat can cause the egg yolks to scramble and the custard to scorch at the bottom of the pan. Patience is key – gentle heating and constant stirring will result in a smooth, silky custard.
4. Test for Sponge Doneness: To check if the sponge is baked through, insert a skewer or toothpick into the centre. If it comes out clean, the sponge is ready. If it has wet batter on it, bake for a few more minutes and test again. Be careful not to overbake, as this can dry out the sponge.
5. Prevent Custard Skin: To prevent a skin from forming on the surface of the custard as it cools, press a piece of cling film (plastic wrap) directly onto the surface of the custard. This creates an airtight seal and prevents condensation from forming on the surface, which can lead to skin formation.

FAQ Section

Q1: Can I make this recipe gluten-free?

A: Yes, you can make the chocolate sponge gluten-free by substituting the plain flour with a good quality gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains a mix of flours and starches. You might need to adjust the liquid slightly depending on the specific blend you use. The chocolate custard is naturally gluten-free as long as you use cornflour (cornstarch) for thickening.

Q2: Can I use milk chocolate instead of dark chocolate in the custard?

A: Yes, you can use milk chocolate if you prefer a sweeter and milder chocolate flavour in the custard. However, using milk chocolate will result in a sweeter custard, so you may want to reduce the amount of caster sugar slightly. Dark chocolate provides a richer, more intense chocolate flavour that balances the sweetness of the dessert.

Q3: How long does the chocolate sponge and custard last?

A: The chocolate sponge can be stored at room temperature in an airtight container for up to 3 days. The chocolate custard should be stored in the refrigerator in an airtight container for up to 3 days. For the best quality, it’s recommended to consume them within this timeframe. The sponge might become slightly drier after a couple of days, but it will still be delicious when paired with the moist custard.

Q4: Can I freeze the chocolate sponge or custard?

A: It is not recommended to freeze the chocolate custard as it may become grainy and separate upon thawing due to the egg yolks and cornflour. The chocolate sponge, however, can be frozen. Wrap the cooled sponge cake tightly in cling film (plastic wrap) and then in foil. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

Q5: What if my custard is too thick or too thin?

A: If your custard is too thick, you can thin it out by gently whisking in a little extra warm milk, a tablespoon at a time, until it reaches your desired consistency. If your custard is too thin, you can try thickening it further by mixing a teaspoon of cornflour with a tablespoon of cold milk to make a slurry, then whisking this slurry into the custard and cooking over low heat for a few more minutes, stirring constantly, until it thickens. Be careful not to add too much cornflour slurry at once, as this can make the custard too thick and potentially taste starchy.

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