Chocolate Custard Pillow Cake

 

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

⸻

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.