Chocolate sponge cake with custard

A simple and budget recipe for chocolate sponge cake with custard. The products at the heart of such a beautiful and tasty delicacy are the most affordable. A juicy chocolate biscuit with milk impregnation is perfectly complemented by a custard that looks like a delicate vanilla pudding. Such an economical cake recipe is definitely worth taking note of!

Ingredients

• For the biscuit:
• Milk - 120 ml (+ 200 ml for soaking)
• Cocoa powder - 60 g (+ 30-40 g for sprinkling)
• Vegetable oil - 120 ml
• Eggs - 2 pcs.
• Sugar - 170 g
• Wheat flour - 170 g
• Baking powder - 10 g
• For cream:
• Milk - 800 ml
• Sugar - 150 g (to taste)
• Wheat flour - 60 g
• Potato starch - 50 g
• Vanillin - a pinch

Directions

1. Prepare food items on the list.
2. The appearance of such a budget cake very much depends on the baking dish - it is best that it be square or rectangular. I have just a rectangular shape measuring 20x30 cm with high sides. If your mold is larger, be sure to increase the amount of ingredients in the appropriate proportion, otherwise the biscuit and cream layers will turn out to be too thin and the cake will not come out as beautiful.
3. It is best to turn on the oven in advance to warm up to a temperature of 180 degrees.
4. Prepare chocolate biscuit.
5. In a deep bowl, combine eggs and sugar. Beat with a mixer at high speed for about 3 minutes, until the mass turns white.
6. Pour in vegetable oil and milk (120 ml). Mix until smooth with a mixer.
7. Sift through a fine sieve 170 g flour ((a little over 1 cup with a volume of 250 ml), cocoa and baking powder. Mix again with a mixer until smooth
8. Grease a baking dish with vegetable oil. Pour the batter into the mold, smooth it out. Bake the chocolate biscuit in the oven, preheated to 180 degrees, for about 25 minutes, until cooked (you can check with a toothpick - it should come out of the biscuit dry).
9. Prepare custard.
10. In a saucepan or saucepan, combine starch, flour, sugar and vanilla. Mix.
11. Gradually, stirring each time, pour in the milk. Mix thoroughly until smooth.
12. Then put on medium heat and, stirring constantly with a whisk, brew the mixture for about 3-4 minutes, until thickened.
13. Reduce the heat to a minimum and, continuing to stir continuously, brew the cream for about a minute.
14. Then remove the cream from heat, cover with a film in contact and leave to cool.
15. Remove the finished biscuit from the oven and immediately, without removing it from the mold, pour milk (200 ml). Such impregnation will make the biscuit even softer, juicier and tender. Leave the biscuit to cool for at least 1-2 hours.
16. Put the custard on the cooled chocolate biscuit with impregnation and smooth it gently.
17. Sprinkle cocoa powder on top and refrigerate for at least 1 hour.
18. Budget chocolate custard cake is ready. It remains only to carefully cut it into portioned pieces and serve.
19. Enjoy your meal!