This Chocolate Custard Cake is the dessert you turn to when you want something irresistibly creamy yet wonderfully simple. Combining a buttery Oreo base with a silky chocolate custard that bakes into a luxurious, pudding-like layer, this recipe delivers intense chocolate flavour without complicated techniques. If you’re craving a dessert that tastes like a cross between a rich tart and a nostalgic chocolate pudding—but far more elegant—this is the one. The best part? It uses basic ingredients and clear steps that guarantee a perfect result every time.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Ridiculously creamy texture – The baked custard sets into a smooth, luscious slice that melts as soon as it hits your tongue.
- Simple ingredients, big payoff – You only need pantry staples like milk, butter, sugar, and Oreos.
- Elegant but easy – Despite its show-stopping appearance, this cake is beginner-friendly and practically foolproof.
- Crowd-pleasing – It’s rich, chocolaty, and universally loved—perfect for holidays, birthdays, or dinner parties.
- Unique double-texture effect – The crisp cookie base contrasts beautifully with the velvety custard, making it stand apart from traditional chocolate cakes.
Ingredients Needed
For the Base
- 200g (7oz) Oreo cookies — about 1½ regular packs
- 60g (4 tbsp) unsalted butter, melted
For the Chocolate Custard
- 3 cups full-fat milk
- 2 tsp vanilla extract
- ⅔ cup caster sugar (or regular sugar)
- 120g (4.2 oz) egg yolks — about 6 to 7 large yolks
- 5 tbsp (50g) cornstarch / cornflour
- 200g (7 oz) dark chocolate (70% cocoa), finely chopped
For Serving (Optional)
- Soft Chantilly cream
- Fresh raspberries or strawberries
- A light dusting of icing sugar
How to Make Chocolate Custard Cake
Preparation
- Prepare your pan: Flip the base of a 20cm (8-inch) springform pan upside down—this helps the cake slide off easily later. Grease the base lightly, lay a square of baking paper over it, and lock the ring back on, letting the paper hang out the sides.
- Preheat the oven: Set to 180°C / 350°F (or 160°C if using a fan oven).
Make the Custard
- Heat the milk: In a large saucepan, warm the milk, vanilla, and about half the sugar over medium-high heat. Stir occasionally until the sugar dissolves and the mixture almost reaches a boil—small bubbles around the edges are perfect.
- Mix the yolks: In a medium bowl, whisk the egg yolks with the remaining sugar until combined. Add the cornstarch and whisk again until smooth and lump-free.
- Temper the eggs: Slowly pour the hot milk into the yolk mixture in a thin, steady stream, whisking constantly. This prevents the eggs from scrambling.
- Cook the custard: Pour everything back into the saucepan. Cook over medium-low heat, stirring constantly with a whisk or spatula. After 3–5 minutes, the mixture will noticeably thicken.
- Final thickening: When the custard becomes steamy and you notice large, slow bubbles forming at the bottom, continue whisking for 45 seconds—this ensures it’s fully cooked and stable.
- Add the chocolate: Remove from heat, add the chopped chocolate, and stir until completely melted and glossy.
- Cool slightly: Transfer the custard to a bowl and press cling film directly onto the surface to prevent skin forming. Set aside while preparing the base.
Make the Biscuit Base
- Crush the Oreos: Place the cookies in a food processor and blitz into fine crumbs. Add the melted butter and blend again until the mixture resembles wet sand.
- Press into the pan: Pour the crumbs into the prepared pan and press them down firmly using the back of a flat-bottomed cup or glass. Create an even, compact layer.
Bake the Cake
- Assemble: Give the custard a quick whisk to loosen it, then pour it gently over the Oreo base. Smooth the top.
- Bake: Bake for 60 minutes, rotating the pan after 45 minutes for even cooking. The centre will still wobble slightly when done—this is normal.
- Cool: Leave the cake to cool in the pan on the counter for 3 hours.
- Chill: Cover and refrigerate for at least 12 hours so the custard firms up into perfect slices.
- Serve: Remove the springform, slide the cake off the base using the paper overhang, slice while cold, and serve at room temperature with cream and berries. A dusting of icing sugar makes it beautiful.
Serving and Storage Tips
- For the best texture, slice the cake while it’s cold but let the slices sit at room temperature for 10–15 minutes before serving.
- Pairings: Whipped cream, berry coulis, roasted hazelnuts, or even a drizzle of salted caramel all complement the chocolate beautifully.
- Storage: Keep refrigerated for up to 4 days in an airtight container.
- Freezing: You can freeze individual slices for up to 1 month—wrap tightly in cling film, then in foil. Thaw in the fridge overnight.
Helpful Notes
- Use quality dark chocolate for the best flavour; anything between 65%–75% cocoa works well.
- If your custard becomes slightly lumpy, whisk it vigorously off the heat—it usually smooths out quickly.
- A warm knife dipped in hot water makes slicing cleaner and neater.
- The custard may look slightly wobbly after baking, but it sets perfectly after chilling.
Conclusion
This Chocolate Custard Cake is the kind of dessert that feels luxurious without requiring hours in the kitchen. With its silky, chocolate-rich centre and crunchy Oreo base, it delivers a perfect balance of textures and flavours that makes every slice unforgettable. Whether you’re baking for a family celebration or just treating yourself, this recipe is a guaranteed crowd-pleaser that anyone can master.
If you try it, leave a comment and a star rating below—I’d love to hear how it turned out for you. And don’t forget to share your creation on Pinterest or Facebook.
What variation will you try next—different cookies, different chocolate? Tell me in the comments!
Frequently Asked Questions (FAQ)
Can I use a different type of cookie for the base?
Yes! Digestives, graham crackers, or chocolate wafer cookies all work well. Just keep the butter amount the same.
Can I make this gluten-free?
Absolutely—use gluten-free Oreos or any gluten-free chocolate cookie.
Why did my custard turn lumpy?
It usually happens if the heat is too high or if the mixture isn’t stirred constantly. Whisking vigorously off the heat often brings it back to smoothness.
Is this recipe freezer-friendly?
Yes. Freeze slices individually and thaw overnight for best texture.
How thick should the custard be before baking?
It should be thick enough to coat the back of a spoon, similar to a soft pudding. It will finish thickening in the oven and during chilling.
Chocolate Custard Cake with Oreo Base
An ultra-creamy baked chocolate custard set over a crisp Oreo biscuit base. This elegant yet easy dessert combines a buttery cookie crust with a silky, deeply chocolatey custard that bakes into a pudding-like layer — perfect for dinner parties or a decadent family treat.
Ingredients
Method
- Prepare the pan: Flip the base of a 20 cm (8-inch) springform pan upside down. Lightly grease the base, lay a square of baking paper over it, and lock the ring back on with the paper overhanging the sides to help lift the cake out later.
- Preheat the oven: Preheat to 180°C / 350°F (or 160°C fan).
- Make the custard — heat the milk: In a large saucepan, warm the milk, vanilla, and about half the sugar over medium-high heat. Stir occasionally until the sugar dissolves and the milk is just below boiling (small bubbles at the edge).
- Mix the yolks: In a medium bowl, whisk the egg yolks with the remaining sugar until combined. Add the cornstarch and whisk until smooth and lump-free.
- Temper the eggs: Slowly pour the hot milk into the yolk mixture in a thin stream, whisking constantly to prevent scrambling.
- Cook the custard: Return the mixture to the saucepan and cook over medium-low, stirring constantly. After 3–5 minutes it will begin to thicken. When it becomes steamy and large slow bubbles form at the bottom, continue whisking for 45 seconds to fully cook and stabilize the custard.
- Add the chocolate: Remove from heat, add the chopped dark chocolate, and stir until melted and glossy. Transfer to a bowl and press cling film directly onto the surface to prevent a skin forming. Set aside while you make the base.
- Make the biscuit base: Place the Oreos in a food processor and blitz to fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
- Pour the crumbs into the prepared springform pan and press down firmly with the back of a flat-bottomed cup or glass to form an even, compact layer.
- Assemble: Whisk the custard briefly to loosen, then pour it gently over the Oreo base. Smooth the top with a spatula.
- Bake: Bake in the preheated oven for 60 minutes, rotating the pan after about 45 minutes for even cooking. The centre should still wobble slightly when done.
- Cool: Leave the cake to cool in the pan on the counter for 3 hours.
- Chill: Cover and refrigerate for at least 12 hours (overnight) so the custard firms to perfect slicing texture.
- Serve: Release the springform, slide the cake off the base using the paper overhang, slice while cold (warm the knife under hot water for cleaner cuts), and serve at room temperature with Chantilly cream and berries if desired.
Notes
Use quality dark chocolate (65%–75%) for best flavor. If custard looks slightly lumpy after cooking, whisk vigorously off the heat—it usually smooths out. Slice with a warm knife for neat pieces. Store refrigerated up to 4 days; freeze individual slices for up to 1 month.