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Chocolate Cake with Coconut Custard from The Food Charlatan
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5 from 1 vote

Chocolate Cake with Coconut Custard

Rich and moist chocolate cake that is drizzled with a creamy coconut custard instead of frosting. A refreshing twist! It's the perfect end-of-summer dessert.
 
Prep Time25 minutes
Cook Time32 minutes
Cooling Time15 minutes
Total Time1 hour 12 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 685kcal
Author: The Food Charlatan

Ingredients

For the cake:

  • 2 cups cake flour spooned, leveled, and sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup cocoa powder
  • 1/2 cup water
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1/2 cup salted butter softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs

For the Coconut Custard:

  • 1 cup Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened
  • 1 cup cream
  • 3/4 cup sugar
  • 4 egg yolks
  • 1 tablespoon cornstarch
  • 1 tablespoon water cold
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon coconut extract

Instructions

  • Preheat oven to 350 degrees F. Grease a bundt pan well, then sprinkle with a little cocoa powder. (You can use flour, but it might show up on your cake.)
  • In a medium bowl, sift 2 cups of cake flour. Stir in the baking soda and salt.
  • In another medium bowl, whisk together cocoa, water, buttermilk, 1 teaspoon vanilla, and 1 teaspoon coconut extract.
  • In a large bowl or stand mixer, beat the butter until light and fluffy, scraping sides. Add the white and brown sugar and beat for another minute. Add 2 eggs and beat very well, scraping sides.
  • Add half the cocoa mixture and half the flour mixture, and beat. Add the remaining cocoa mixture and flour mixture. Beat until combined, making sure to scrape the sides.
  • Pour the batter into the prepared bundt pan, then place in the oven at 350.
  • Bake for about 32-36 minutes, or until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan.
  • Remove from the oven and let cool for 15 minutes (set a timer!) Loosen the edges of the cake as carefully as you can with a knife, then invert onto a cake plate.
  • While the cake is finishing up in the oven, start the custard sauce. Add the Almondmilk Coconutmilk to a medium saucepan, along with the cream. Turn the heat to medium and add the sugar.
  • Stir occasionally for about 4-5 minutes or until the liquid is just about to boil. Meanwhile in a small bowl whisk together 4 egg yolks.
  • Temper the eggs by gradually adding the hot milk to the egg yolks. Whisk constantly. Once you have added a half cup or so of the liquid, add it all back to the pot, whisking as you go. You don't want the eggs to curdle.
  • Continue to cook over medium heat for about 7-10 minutes, or until it just barely starts to boil. At this point it should be getting thicker. In a small bowl, combine 1 tablespoon cornstarch and 1 tablespoon COLD water. Add this to the custard and stir. Turn the heat to low if it is starting to pop and boil.
  • Stir together until thick. You should see marks on the top of the custard when you drag the whisk over the surface, and it should coat the back of a spoon.
  • Remove from heat and add salt, almond extract, and coconut extract.
  • Serve warm with the warm cake. Store in the fridge. It's also really good served cold on a room temperature cake.

Notes

You can make this cake in a 9x13 inch pan too! You may have to adjust baking times. I would start checking at 30 minutes to be safe.
You can drizzle some of the custard over the top of the cake, like in these photos, or you can spoon it over individual slices. If you pour it over the top, store the cake in the fridge; otherwise it can sit on the counter.

Nutrition

Serving: 1slice | Calories: 685kcal | Carbohydrates: 101g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 219mg | Potassium: 274mg | Fiber: 3g | Sugar: 72g | Vitamin A: 1039IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg