Imagine a dessert that sits somewhere between a silky mousse and a classic French tart. That is exactly what this Chocolate custard cake delivers with every single bite.

It might look fancy enough for a dinner party, but the process is actually incredibly straightforward. I promise this will become your new favorite way to satisfy a serious cocoa craving.

What Makes This Chocolate custard cake So Special

The texture is unlike anything else because it sets firm enough to slice but melts instantly on your tongue. It feels luxurious without being overly heavy or sweet.

You only need a few simple ingredients to pull this off right in your own kitchen. There is no need for complicated pastry skills or hard-to-find chocolate varieties here.

The Oreo crust adds a wonderful crunch that contrasts beautifully with the smooth filling. It creates a satisfying snap that balances the richness of the Chocolate custard cake perfectly.

If you enjoyed this creamy treat, you should definitely check out my Light Pumpkin Chiffon Pie for another airy delight. My Savory Pecan Pie Cheesecake Recipe is also a fantastic option if you want to try a different spin on classic dessert textures.

Everything You Need for Perfect Chocolate custard cake

Here is the list of items you need to grab from the pantry:

70% Cocoa Dark Chocolate: Finely chopped for melting.
Whole Milk: Provides the creamy liquid base for the custard.
Egg Yolks: Essential for thickening and richness (save the whites for another use).
Caster Sugar: Dissolves easily, though regular sugar works in a pinch.
Cornstarch: Helps set the custard firmly (often called cornflour in some regions).
Unsalted Butter: Melted to bind the cookie crust together.
Oreo Cookies: Crushed into fine crumbs for the base.
Vanilla Extract: Adds a subtle background flavor to the chocolate.

My Method for Perfect Chocolate custard cake

Let’s get baking:

Begin by preparing your springform pan properly to ensure easy removal later. I take the base of a 20cm (8-inch) springform pan and flip it upside down so the lip is facing down, then grease it with butter and place a square of baking paper on top. Clip the sides of the pan onto the base, allowing the excess paper to hang out, and grease and line the sides with paper as well.
To make the crust, place your Oreo cookies into a food processor and blitz them until they turn into fine crumbs. Pour in the melted butter and blitz again until the mixture resembles wet sand. Dump this mixture into your prepared pan and press it firmly and evenly across the bottom using the flat underside of a cup or your hands.
For the custard, heat the milk, vanilla, and about half of the sugar in a large saucepan over medium-high heat until it is just about to boil. While the milk heats, grab a large bowl and whisk the egg yolks with the remaining sugar until combined, then whisk in the cornstarch until the mixture is completely smooth.
Now you need to temper the eggs by slowly pouring the hot milk into the egg mixture while whisking constantly so the eggs do not scramble. Once all the milk is incorporated, pour the entire mixture back into the saucepan and place it over medium-low heat. Whisk constantly for 3 to 5 minutes until it thickens; once you see large bubbles pop on the surface, whisk for exactly 45 more seconds to cook out the starch.
Remove the saucepan from the heat immediately and add your finely chopped 70% cocoa chocolate. Stir the mixture gently until all the chocolate has melted and the custard is glossy, smooth, and uniform in color. Cover the surface directly with plastic wrap to prevent a skin from forming and let it sit for a moment while you ensure your oven is preheated to 180°C (350°F).
Give the custard a quick whisk to loosen it up if needed, then pour it over your prepared cookie base and smooth the top with a spatula. Bake for approximately 60 minutes, rotating the pan halfway through; the cake will still be wobbly when you take it out, which is perfectly normal.
Allow the cake to cool in the pan on your counter for at least 3 hours until it reaches room temperature. Transfer it to the fridge and let it chill for at least 12 hours (overnight is best) to fully set before removing the sides of the pan and slicing.

My Best Tips for Perfect Chocolate custard cake

Make sure you use high-quality 70% cocoa chocolate for the best flavor and setting power. Lower percentages simply will not give you that signature firm yet creamy Chocolate custard cake texture.

Keep a close eye on the custard while it cooks on the stove to prevent scorching at the bottom. You want to whisk constantly until you see those big lazy bubbles pop on the surface.

Patience is truly the secret ingredient when it comes to chilling this dessert. Allowing it to set in the fridge for at least twelve hours ensures clean slices every time you serve it.

Best Ways to Enjoy Chocolate custard cake

I love slicing this while it is cold and letting it sit for twenty minutes before eating. A fresh dollop of Chantilly cream and a few tart raspberries cut through the richness beautifully.

You can also dust the top with a little powdered sugar right before serving for a pretty finish. It makes the dark chocolate color pop and adds a lovely sweetness to the Chocolate custard cake.

If you love simple, stunning desserts like this, join me on Pinterest for more daily inspiration!

Chocolate Custard Cake

Author: Joanna Wearstler
Total Time: 1 hr 35 min
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A decadent, creamy chocolate custard cake with an Oreo crust that tastes like a cross between a mousse and a French tart.

Ingredients

Scale

200g (7 oz) Oreo cookies
60g (4 tbsp) unsalted butter, melted
120g (4.2 oz) egg yolks (approx. 6–7 large eggs)
2/3 cup caster sugar
5 tbsp (50g) cornstarch
3 cups whole milk
2 tsp vanilla extract
200g (7 oz) 70% cocoa dark chocolate, finely chopped
Icing sugar for dusting (optional)
Fresh berries for serving (optional)

Instructions

Prepare a 20cm (8-inch) springform pan by flipping the base upside down, greasing it, and lining it with parchment paper. Grease and line the sides of the pan as well.
Crush the Oreo cookies in a food processor until fine, then mix in the melted butter. Press this mixture firmly into the base of the prepared pan to form the crust.
In a saucepan, heat the milk, vanilla, and half of the sugar until it is just about to boil.
In a separate bowl, whisk the egg yolks with the remaining sugar and the cornstarch until smooth.
Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium-low heat, whisking constantly. Once it thickens and bubbles appear, cook for another 45 seconds.
Remove from heat and stir in the chopped dark chocolate until completely melted and smooth. Cover with plastic wrap touching the surface.
Pour the custard over the crust and bake at 180°C (350°F) for 60 minutes. The center will still be wobbly.
Cool on the counter for 3 hours, then refrigerate for at least 12 hours to set completely before serving.

Notes

Ensure you use 70% cocoa chocolate for the correct setting consistency. Do not use chocolate chips or milk chocolate.

Prep Time: 35 min
Chilling Time: 12 hr
Cook Time: 1 hr
Category: Dessert
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 140mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 6g
Cholesterol: 110mg

Keywords: chocolate custard cake, chocolate tart, creamy dessert, easy baking, oreo crust

Quick Chocolate custard cake Recipe