Murag Margie's Cookie Monster
Moist chocolate cake with custard filling and chocolate fudge frosting
PREPARATION TIME
- Total: Approximately 1 hours and 30 minutes
- Preparation: 10 minutes
- ***Custard filling and chocolate frosting can be prepared one day ahead
INGREDIENTS
Moist Chocolate Cake:
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- ½ cup brown sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk OR mix 1 cup of full-fat milk with 1 tbsp of white vinegar. Let it set for 10 minutes then stir and add to the rest of the ingredients
- 1 ½ tsp vanilla extract
- ¾ cup freshly brewed coffee OR 1 ½ tsp black instant coffee in ¾ cup water
Custard Filling:
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla
Chocolate Fudge Frosting
- 1 can (354 ml) evaporated milk
- ½ cup whole milk
- 5 tbsp cornstarch
- 1 cup sugar
- ½ cup cocoa powder
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
INSTRUCTIONS
- Prepare for Baking
- Preheat your oven to 350°F (175°C)
- Grease a 9x9 round cake pan OR two 6x6 round cake pans with butter and line bottom with parchment paper
- Prepare the custard filling
- Mix the sugar, flour, and salt in a medium saucepan and stir in 3/4 cup of the milk.
- Bring to a boil over medium heat, whisking constantly until it thickens. Cook for another 2 minutes.
- Remove from heat.
- Whisk together the egg and remaining milk, then whisk that mixture into the saucepan.
- Cook for about 1 minute (continue whisking!) and then remove from heat and stir in vanilla.
- Transfer to a bowl and let it cool down completely or chill overnight before using.
- Mix the Batter
- Dry Ingredients: In a large bowl, sift together the flour, white sugar, brown sugar, salt, baking powder, baking soda, and cocoa powder.
- Wet Ingredients: In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
- Combine: Gradually pour the wet ingredients into the dry ingredients, mixing until incorporated.
- Final Touch: Add in the freshly brewed coffee and mix until smooth. Be careful not to overmix.
- Bake
- Pour the batter into the prepared cake pan.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring.
- Make the Chocolate Fudge Frosting
- In a saucepan, whisk together the sugar, cocoa powder, and cornstarch until well combined.
- Add the evaporated milk and water, stirring until the mixture is smooth and free of lumps.
- Stir in the egg yolks and mix until fully incorporated.
- Place the saucepan over low heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and butter until the frosting is glossy and smooth.
- Allow to cool completely before using to frost your cake.