---

CHOCOLATE CARAMEL CUSTARD CAKE

---

INGREDIENTS

FOR THE CHOCOLATE CAKE:

• 1 ¾ CUPS ALL-PURPOSE FLOUR
• ¾ CUP UNSWEETENED COCOA POWDER
• 2 CUPS SUGAR
• 2 TSP BAKING SODA
• 1 TSP BAKING POWDER
• 1 TSP SALT
• 2 EGGS
• 1 CUP MILK
• ½ CUP VEGETABLE OIL
• 2 TSP VANILLA EXTRACT
• 1 CUP HOT WATER OR COFFEE (FOR RICHNESS)

---

FOR THE CUSTARD FILLING:

• 2 CUPS MILK
• ½ CUP SUGAR
• ¼ CUP CORNSTARCH
• 4 EGG YOLKS
• 1 TBSP VANILLA
• 2 TBSP BUTTER

---

FOR THE CARAMEL TOPPING:

• 1 CUP BROWN SUGAR
• ½ CUP HEAVY CREAM
• 4 TBSP BUTTER
• PINCH OF SALT
• 1 TSP VANILLA

---

INSTRUCTIONS

1. MAKE THE CAKE:

• PREHEAT OVEN TO 350°F (175°C).
• MIX DRY INGREDIENTS IN A BOWL.
• ADD EGGS, MILK, OIL, VANILLA. MIX UNTIL SMOOTH.
• STIR IN HOT WATER OR COFFEE. BATTER WILL BE THIN.
• POUR INTO TWO GREASED 9-INCH PANS.
• BAKE 30–35 MINUTES. COOL COMPLETELY.

---

2. MAKE THE CUSTARD:

• HEAT MILK IN A PAN.
• WHISK SUGAR, CORNSTARCH, AND YOLKS IN A BOWL.
• GRADUALLY ADD HOT MILK TO EGG MIXTURE.
• RETURN TO PAN. STIR UNTIL THICK (ABOUT 5–7 MINUTES).
• REMOVE FROM HEAT. ADD VANILLA AND BUTTER. COOL COMPLETELY.

---

3. MAKE THE CARAMEL:

• IN A SAUCEPAN, COMBINE BROWN SUGAR, CREAM, BUTTER, AND SALT.
• BRING TO A BOIL, THEN SIMMER FOR 5 MINUTES.
• REMOVE FROM HEAT. STIR IN VANILLA. COOL SLIGHTLY.

---

4. ASSEMBLE:

• LAYER: CHOCOLATE CAKE – CUSTARD – CHOCOLATE CAKE.
• POUR WARM CARAMEL OVER TOP.
• CHILL FOR AT LEAST 1 HOUR BEFORE SERVING.

---

Would you like this recipe as a printable PDF or in a different format?