chocolate and vanilla custard cake

what I am doing wrong.? Happy baking , Currently baking this custard cake but terrified because when I folded in the whipped egg whites, I was left with clumps of it. Printed the recipe but in the instructions the flour water AND butter were omitted. Still tasted amazing though , I have made this many times (impossible tart) my recipe calls for coconut the secret to this tart is to mix all ingredients well otherwise it doesn’t come out like it should . Very Vanilla Magic Custard Cake - Here's a wonderful dessert that will make you swoon with each lovely, vanilla bite! My family loves this sweet treat! The milk fat content will change the “pudding” layer. […] week Vera over at OMGchocolatedesserts.com has this Vanilla Magic Custard Cake that I WILL make. I’m making one for work and need a larger size than 8×8. Place the cakes into the fridge and let them cool down. Am I supposed to fold in the egg whites into a liquid? Hello! Place egg yolks, water and sugar into a mixing bowl and beat on high until eggs are light and creamy. I’ll post a picture of the finished product. Soooooooo smooth and delightful. I made a double batch and it turned out fine. It doesn’t hurt it at all. Happy baking! Unfortunately, I only achieved two layers, but it still tasted good. Slowly beat in the milk and vanilla extract until well combined. I’m so happy you’re here! Is it 1/2 cup of butter after melted right? I cannot wait to bake and taste it. I never use self rising unless the recipe specifically calls for it. The middle layer was very thin. Paula Bounce I made it and it was wonderful! I just made it and I’m very nervous!! I might make it again sometime and try to really get those 3 layers. Thanks! It came out wonderful! It was yummy thank you! Remove from the heat and stir in the icing sugar, and vanilla. It’s cooling now so I can’t cut to see how it looks inside. It was amazing! For the friends or relatives who don’t like pumpkin you could make a equally delicious magic cake or a chocolate peanut butter cheesecake, they will love you for […], Yuck. He couldn’t stop raving, about how great this treat was. Seriously addicting. Preheat oven to 350. Please explain. Just looking at the recipe, I would think it needs some salt. Easy Chocolate and Vanilla Icebox Cake – Step-by-Step Instructions. I’ve been reading these reviews for the past five minutes just to find THIS ONE comment about doubling in a 9 x 13. lol THANK YOU! I’m lost. Mine did not turn out, and I think at least part of the problem was that I didn’t beat the yolks long enough. Thank you for a nice recipe! rather than 40. Since it was more thinly spread out I only baked it for about 25 minutes cuz I was paranoid about over cooking. I left them out the first time because I didn’t realize that this step had been skipped. I am going to try it again… still very tasty but I want the 3 layers lolol! I think it will be great! Hi Ellen, the cake is very moist so the crust will be mushy. I think you and your video are amazingly explicit, thank you! I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Thanks! Third time is a charm so I used vanilla bean paste in place of the extract and used the scrapings from one bean to give the speckled look and it was awesome!! Use to make custard puffs a lot. My oldest son, who doesn’t like cake said he really liked it because it wasn’t over-sweet. I was really hoping it would have turned out. Did not like the raw flour taste, but it looked correct. Hi this looks great. It is creamy, yet cake … Thank you for sharing your recipe. Just tried this recipe and put it in the oven. Hi Carlene, I’m sorry, I can’t give you any advice, because I haven’t tried substitute. It was exciting to wait for it to finish baking. Try to measure it correctly. Yes, the batter should be really thin, more like liquid. I imagine you grease and flour the paper? Cool the cake completely before dusting with powdered sugar. (Firmer at the bottom, then custard, then cake, with no pie crust. White Chocolate Cake Filling | Custard Recipe Watch our easy to follow recipe to make the best cake filling or cake frosting (icing) ever! It’s a 9 inch round pan. Like Shirley said a little pinch of salt can go a long way in bringing out the natural sweetness without making it overly sweet. I THOUGHT I messed up the meringue. Hope it was worth all the stress when it comes out of the oven! The batter was thin and seemed runny, but it was mentioned in the comment section that it should be like that. for the baker above who’s product turned out tasteless – I think it might have been your vanilla. […] many delicious desserts recipes I shared recently (like this very popular Custard Cake), it was high time I baked a cake, DECADENT CHOCOLATE […], […] If you’re not into chocolate but are more of a vanilla person, check out this delicious custard cake […], […]  They all sounds super simple to make, but I prefer real homemade cakes from scratch, with this magic custard cake as one of my favorites to make (and taste!). Doesn’t it have to be cooked separately, the custard? It’s all we use. I followed the recipe to the t and worked out perfectly. Cool, then smother the top with a generous coating of chocolate buttercream icing. It was hard to not sit down and eat the whole thing. You have to try this delicious, triple layered cake. Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. This was so yum and easy to make! This cake sounds really good! Yum! Ingredients: eggs, vanilla extract, sugar, butter, all purpose flour, cocoa powder, milk and powdered sugar. It’s flavoured with fresh fruit (strawberries, bananas, blueberries, etc), chocolate, or other flavourings. The cake will have a deep brown crust with a soft and silky inside. It worked!! Looks wonderful. Hi the tablespoon water is it cold or hot. When I started it I almost gave up. No pizzaz to it! I mixed that in and just got liquid. Press each ball of dough into the muffin mould with your fingers and make sure to also press the dough up on the sides. My goodness! I found recipe like that uses powdered sugar on few blogs and decided to try that way. Pipe circles, 3 cm wide, on a parchment paper and place a chocolate egg on each one. My batter was VERY thin and runny! Finally got it in the oven after struggling with pop ups about ten times not to mention the page keep going onto some offer or other! 1 cup confectioner’s sugar weighs 4 oz. Place in the oven for 5-10 minutes (depending on how crunchy you want the crust). Very blah!!! Hi Diana, the batter is thin. How would you make the chocolate? This was my first attempt to making this! My hat is off to you! Enjoy making this boozy decadent festive log cake, strictly for adults only and a definite showstopper for numerous occasions. Make sure you follow the steps and you will be surprised when you take the result. Take it off the heat and pour into the crusts until half full. Hi Laura, you’ve probably cook it too long, or maybe didn’t measure the flour correctly. ), I followed the recipe and the tip, especially the part that said mix very well. It will continue to set once you pull it out. Vera, my husband and I made this cake this evening. Trying to come up with diabetic substitute. I will try it with some fresh fruit tonight. My middle layer was thinnet than the other layers so I didnt get much of the custardy filling that looks so yummy! Pour the batter into the pan and bake for 50-60 minutes (until the cake is barely jiggly in the center). Hi Maigraithe, maybe you should try 350 F. It’s OK if the egg whites haven’t completely fold in, after all they float on top when the batter is poured into baking dish. Can you verify the correct ingredients for this cake? If others would watch the video and read the reviews, it wouldn’t have taken me sooo long. Can I use cake flour instead of all purpose flour? Also the entire cake was dense custard and there wasn’t any flour layer. Butter and flour a 9x13inch baking dish. Some people try it in 9×13 pan and said it was OK, but bundt pan doesn’t seems like a good idea. Every time turns out fabulous. I’ve made custard sauce and puddings for years and they’ve been excellent. It’s rustic French dessert dusted with powdered sugar and served lukewarm. Cover the custard with a cling wrap making sure the plastic is in contact with the surface of the custard to prevent a … The bottom layer was too thick, tasted like eggs, not sweet at all, sort of bland. Took longer to bake and top layer came off. That’s how I call my collection of simple and easy 15 minutes dessert recipes which I use when I’m really not able to make some complicated treats. I have had a taste for this custard cake ever since I saw this recipe a couple of weeks ago. Chocolate cake layers with a vanilla custard frosting and chocolate coconut crumble. Anyone try it? Whip the egg whites until stiff peaks form, set aside. Hi Lin, I’m not sure about that. I made it according to your recipe and the taste is great! Using lots of eggsp. I know it will be good. Just put it in the oven…I’m a little worried if it’s right! Add the tapioca flour and agar agar and bring to a boil, while stirring. . It worked out very well. I just made this. I notice it’s baked in 8×8 square dish which seems small and there’s no mention of using baking paper to lift cake out, do you turn cake out to enable slicing or cut in the dish? Hi Lori, I haven’t tried chocolate version yet,but you have so many chocolate magic custard cake recipe on the web. Thanks Theresa,I’m so happy that your family like it. Thank you, […] Breakfast Burritos (eggs, bacon and toppings); Lettuce Salad; Vanilla Magic Custard Cake […]. It’s delicious and never let’s me down. I didn’t get the three layers but I think it was because I didn’t incorporate the egg whites enough into the batter. Hi Ritu, beat egg yolks with powdered sugar until that mixture get pale yellow color. Too many lumps of egg white left in probably. I understand the need for sponsors, but why does it have to be so hard to find what you want? Hi Tina, I haven’t tried it with margarine. I can’t believe it! She also baked a Vanilla Custard Magic Cake for […]. Or at least add another tsp. Suggestions? Pictures of the process would have been useful, to know what the batter should look like after each step. Was taught in culinary class years ago, 1/2 cup melted butter is not the same as 1/2 cup solid butter melted although it seems it should be. We still can’t get over how easy this magic custard cake is to make! Thank you, Made this evening. Surprisingly boring taste, looks nice but I wouldn’t make it again. Even cooled, it will be slightly jiggly because it has custard layer in the center. I made it with all purpose gluten free flour tonight with about 1/2 tsp of Xanthan gum and it tasted beautiful. I hope everything was OK at the end . Hi Helen, you can line the dish with baking paper and left to overhang the sides. The Chocolate Custard Cake with Vanilla Bean Ice Cream is in their freezer, ready to go, for whenever they need a delicious dessert to top off a family dinner! Beat the egg yolks and powdered sugar until pale yellow. What kind of sugar did you use – powdered or confectioner’s? It is unbelievably good!! This added the perfect amount of sweetness and flavour. Fill the layers with the filling. If you have some regular ready-made custard, simply pour it into a pan and add the milk and dark chocolate (broken into pieces). Chocolate Custard Cake. I’m using granulated sugar with the egg whites not powdered. Thanks…. There’s no need to tell you how happy my husband was. She forgot that ingredient once and it was pretty tasteless and bland. Very very good! It will bake OK , but this cake is not too sweet at all, if you use salted butter it might be too blind. Will definitely try again in an appropriately sized pan or will double the recipe. Although the custard squares are delicious, I did not get 3 layers. But with the added touches it was a great dessert I will be making again. Looking forward to trying this recipe. Having our second piece now, at midnight. I made this yesterday. I had no confidence at all that it would actually work out. I made the chocolate version you posted in my AIR FRYER. salt, vanilla custard, apricot juice, apricots, baking powder and 14 more Apple and Ginger Cake With Macadamia Streusel New Idea Food unsalted butter, plain flour, apple, self raising flour, buttermilk and 9 more Amounts? The top layer of the cake did not come out right. We use vanilla extract (not imitation flavoring) and this cake is incredible. I’ve made this three times so far and LOVE it! Hi Mary, you don’t have to refregirated before serving, but if you have lefgovers store them in the fridge. Fill a pastry bag with the tempered chocolate. I had chunks at least as big as a quarter, and I don’t know if that’s right. If you love banana, you should check out this delicious Easy Banana Magic Cake too! I don’t know how long or how much I need to fold it. If you like custard desserts, then you should check my Vanilla Magic Custard Cake and Easy Banana Magic Cake, too. Continue stirring and boil for 10 seconds, until it gets custardy. eggs, semi sweet chocolate chips, devil's food cake mix, semi sweet chocolate chips and 8 more South African Beesting Cake With Custard Filling Food.com vanilla, milk, superfine sugar, salt, cream, baking powder, eggs and 12 more By using this vanilla custard recipe you’ll obtain great results because the gelatin hardens the cream, so the cake will be not just delicious, but it will also look great! Hi Paula,you can make it in advance and store in the fridge. I was very excited about making Not impressed at all . Do you think I could use skim milk and get the same results? Is there any advice about changes for the altitude? No custard center at all. Every time I have moved (Canada to Europe to middle east) I have had to adjust the amount of flour required in recipes. Just wondering if you can answer any of these questions, I will follow your recipe, except to add more vanilla to the recipe and see how it comes out…thanks for any input! I made this. 4 stars all day. The written instructions are missing the step where you mix the yolks and the powdered sugar. One simple batter that bakes up creating 3 distinctive layers. Sprinkle with cacao powder and fresh berries and serve. I have been searching for the chocolate version of this and the OMG Chocolate, but I cannot find it. Everything bakes more rapidly in a convection oven. I just put it in the oven I will cross my fingers as the batter is watery with lumps of egg white. it turned out perfect for them. Thought this might b a new twist on yummy flavor but …yuck. The mixture when all prepared, was like water. It was gone by the next day so decided to make 2 more batches!! Halved the ingredients and it was perfect, Should you wait until it’s cool before you take it out of the pan and refrigerate them. For the milk, do you use whole, 1 or2%? Hi Gina, you can keep it in air tight container for a few days n the fridge. The sponge also makes a great cake for large parties. I have self raising or plain flour? Hi Bernita, you don’t use box vanilla pudding for this recipe. Looks and tastes crummy . Also, no need to use powdered sugar. Hi Charlotte, it’s the same as confectioners sugar or icing sugar. Dairy-Free Vegan Chocolate Pudding 20 mins Ratings. These cookies simply melt in your mouth. And what makes […]. But that’s just his excuse to get another magic custard cake and to eat more chocolate. Hi Charlene, I haven’t tried it in 9 x 13 dish but some readers left the comment that it work for them in larger pan. It’s been sitting in the oven for exactly 40 minutes. What is powdered sugar. That’s why it’s bland to some. Now your cake is ready for adding the final festive decorative details - melted chocolate bark for the sides and vanilla buttercream for the top (see tutorial for guidance). It is pretty simple as it contains the basic ingredients for any cake: eggs, sugar, vanilla extract, milk, butter, flour and cocoa powder. This yummy Chocolate Magic Custard Cake recipe is super easy is the perfect dessert for any party. I miss deserts. Which I did!This recipe is a keeper for my files. My cake was firm from top to bottom with a very very thin cake top. Looks great, haven’t tried it yet. Weather (dry or humid air) will likely affect the outcome of this greatly. I’ve tried it a few times got same result each time. The 3 layers look great. Hi, this cake need to chill before serving? Also, can you make the cake a day in advance or should it be eaten the day it is baked? Grease 3 10-inch round cake pans with shortening, then dust the pans with flour. I cup sugar weighs 7 oz. Vanilla Custard: ¾ cup soy milk; 2 Tbsp maple syrup; 1 tsp vanilla extract; 1.5 Tbsp tapioca flour; ½ tsp agar agar; Dash of turmeric powder; Chocolate Custard: ¾ cup soy milk; 2 Tbsp maple syrup; 1 Tbsp cacao powder; 1.5 Tbsp tapioca flour; ½ tsp agar agar; Coconut whipped cream: ½ cup coconut cream (the firm part) 1 Tbsp maple syrup; ½ tsp vanilla extract How to make chocolate custard from ready-made vanilla custard. The ends might dried out to much while center stay more jiggly than it should. I probably dis something wrong but it turned out PERFECT. Hello, not sure if anyone else asked already but can you use almond milk instead of regular milk? Your email address will not be published. I followed the recipe and my battery is very liquidy, almost like egg nog, is this right? When you added the 1/4 c to the egg whites, did you draw that from the total amount of sugar? this looks great. Hi Dees, leave small lumps. […] Vanilla Magic Custard Cake by Oh my Goodness Chocolate Desserts […], Vera, my daughter makes this and the chocolate one…. Is it supposed to be runny before you cook it? Thank you for the fun I’m going to try the banana magic cake next! Hi Bridget, I suggest that. Grease or line your muffin tins/moulds and divide the dough into equal parts. He wasn’t disappointed at all. This recipe is definitely MAGIC and works every time so easy too. Here’s hoping! I rarely make any baked good without at least a pinch of salt to bring out the flavors. So I didn’t put it in. Mine cracked at the top and the custard didn’t set. Used the entire egg which I like too!. I use kitchen scale. What am I doing wrong? At 40 mins it was very jiggly so left it for another 10 and it was slightly firmer than it should have been. Would recommend this to a friend. Just for those who may wonder about it. I have made a crustless custard pie a few times and have always been pleased. I love real custard. It will be almost white when done. Every single bite is an explosion of flavors and textures! Three months is better. The closest flavor comparison we could think of was a German Pancake / Dutch Baby. By the time I got the batter together the whites had gone foamy and I had to risk a re-whip. Maybe you use too much flour. Also I found this cooked way quicker in my glass baking dish than my nonstick one and I may be losing my mind but I think it had a nicer taste in the glass dish. I also used a very strong vanilla and a bit more of it instead of the water combined with a coffee-flavored extract that I am making but is a bit underdeveloped (it hasn’t been steeping for very long, but it is being made with very strong, very oily, dark-roasted beans). How do you get the custard portion like that when it’s all mixed in together? Every magic custard cake recipe is identical so I’m pretty sure I’m the problem here but is this cake turning out completely random? If you measure floir with kitchen scale, Try 3/4 C granulated and up the vanilla to 2 tsp. I made a gluten-free version of this tonight and I learned some important things. Rest assured, you are not alone. *. Hi, I’m from the UK, what is all purpose flour? Can I just double the ingredients for a 9×13 size. It’s not too sweet, just right! I will make it again. $ 23.75 Buy Cake, 6" Chocolate Shadow. Or was it an additional 1/4 c? I added 1/4 cup is sugar and a teaspoon of vanilla to the egg whites. And I had to see what would happen out of this this disaster. Disappointed bc I followed exactly and don’t know what happened! I strictly followed the recipe but when I added egg whites in the rest of the batter the mixture looked so oddly. You can bring it to room temperature before serving. And how long should I bake it for? Im So excited to try this out!! Next stir int the whites using a whisk until the lumps are no larger than a pea. I’ll try cooking it only half an hour next time, but I wonder if it could be from mixing the egg whites in too much or too little?? This cake is definitely one of my favorite desserts. of salt when baking if you don’t want a flop. I used Carol’s all purpose gf flour and baked it You should mention in the recipe not to try to make it smooth, that lumps are ok and even necessary to form the top layer. it was definitely ready to come out. Hi there, is this dessert served warm or cold? Like that’s the last thing you put on the mix before putting it in the oven? It did firm up over night in the fridge. OMG i can’t get enough. Yum flavor top cake layer and custard awesome, bottom ok in taste but texture not to my liking. Hi Isla, you can use plain flour. But when I printed it off it didn’t list the pudding. The top layer is good. I’m steeping a vanilla-coffee bean blend right now that I plan on sending as Christmas presents next year. I added some nutmeg on top with the powdered sugar also. I am lactose intolerant but I am very interested in the recipe. if you follow the directions as written I’m certain that she what you would get. Looks yummy, must try. Ugh!!!!!! My only regret- I wish I made 2! Thank you for sharing Excellent recipe and I will def be making this again. Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. I just made this for the second time. Easy, just a few ingredients, and fun to make. say 1 1/4 Cups of icing sugar are 125 gm and not 150 gm, and the flour was 120 gm, not 115 gm , so fingers crossed it turns out . If you ask me, I always prefer apple over pumpkin desserts although I love me some Custard Cake year […]. This custard is super delicious and very healthy with just a tablespoon of butter in it. It just doesn’t have a smooth finish to it. Hello and welcome to my kitchen!!! Crust barely formed although middle was seemingly overcooked. Mix in the flour until evenly incorporated. I like to have desserts/cakes in the freezer for unexpected company. Even cooled, it will be slightly jiggly because it has custard layer in the center. Possibly if is blended with the liquids long enough to dissolve, because if not, you will probably end up with a lot of sugar on the bottom as this wet recipe is designed to stratify into flours on the bottom, liquid (custard) in the middle and crusty puff on top. Healthier then the cakes we buy at bakery stores, so why not doing it at home! The next with 3 tbsp lemon curd mixed in. Love that it’s not too sweet! I can’t believe the millions of repetitive “how do you get the custard like that” or “there’s no recipe for the custard” questions! Since I had a stomach flu last couple of days and my blog was waiting a new post, it was perfect timing to take out my emergency list. I made this recipe yesterday. Check out the full recipe and directions over at hugsandcookiesxoxo.com via the link here – Enjoy! Should the cake be stored in the refrigerator? Everyone in the family likes it, it makes me happy. Chocolate and Vanilla Custard Cakes [Vegan, Gluten-Free] 1.1K Views 4 months ago. The chocolate freezer cake freezes extremely well! Do I have to use unsalted butter or can it be salted? can you use margarine or does it have to be butter? Well I’ve Made it and it’s in the oven now, however I’m in the UK and my conversion charts to US, both I think next time I will put a thin pie or cookie crust at the bottom because it just needs a little texture at the bottom. Stir in the water, one teaspoon at a time, until glaze is of desired consistency. As someone mentioned above, it came out like a Dutch baby pancake that had a layer of sweet mirangue on top. Would it still bake and taste ok? Thank you for sharing this . HI Mary, I think you should add 1/2 cup cocoa and use only 3/4 cup flour.I haven’t tried chocolate version yet. If it turns out a little bland, how would it work to replace some of the flour with a box of instant vanilla pudding mix? Made it for a dinner with friends, it was a hit! That happened to me too, but I think it’s because I baked it 60 minutes. How can I fix this? I just put this together and it is in the oven now. Chocolate Magic Custard Cake. I also use a dash of nutmeg. I also found that after about 35 mins. The center will have custard like texture.The batter is separating in 3 layers durring the baking. I want to try this. @2013 - 2018 OMG Chocolate Desserts. Wow! I made this last night. I’m sure I got all the ingredients right! I also tried it with regular vanilla extract but I love the taste of vanilla and found it a little lacking. A note to everyone. Everyone loved it ,I also made a blueberry sauce to top it off. Can’t wait to try this! In the meantime, prepare the coconut whipped cream, by simply mixing all ingredients together in a chilled bowl. Consequently I couldn’t help but squeeze a little lemon juice on top of my piece. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). (or finished the following day)? I have this cake in the oven now and I’m concerned because the batter was so thin. What kind of gluten, corn, and rice-free flour would be best to use here? If the batter is runny with pea sizes egg whites chunks, and do not overbake the cake, then you should get three layers. German Bienenstich Kuchen (Bee Sting Cake) 2 hrs Ratings. I listened to the others and added 1/2 tsp vanilla to the milk and also 1/4 cup sugar and a little more vanilla to the egg whites. My family are celiac, so I have to use GF flour. Looks so great! Love the recipe… have made it few times already. Thank you for sharing this recipe! I followed all the directions to a t but the batter is more runny than like a better. It came out perfectly delicious but the middle layer is very thin, almost unnoticeable. Was thinking of doubling & baking in 9×13 for easier slicing! So crossing my fingers I did it right (sweating! This time I used butter, but the first one came out looking like the picture and it tasted good. I’d love to make this and could use coconut milk and Earth Balance as I am also dairy-free. lolo, […] taste. It has a creamy and luxurious mascarpone cream and coconut walnut custard. What if you sweeten the egg whites a little? But why won’t it turn out? Like some others, mine turned out with no custard in the middle, just the thick bottom layer all the way up to the cake layer. Once the cake cooled down to room temperature remove it from the mold. By submitting this comment you agree to share your name, email address, website and IP address with OMG Chocolate Desserts.

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