Description

Step back into the school canteen with this old school chocolate cake with chocolate custard – a true retro dessert classic. Moist, chocolatey sponge squares paired with rich, velvety custard make the ultimate comfort food. Whether you’re recreating childhood memories or introducing it to a new generation, this pudding is simple to make and guaranteed to please. Perfect for family dinners, weekend treats, or just when you’re craving something nostalgic.

Ingredients

Scale

For the Cake:

1 cup unsalted butter (7 oz), softened
1 cup caster sugar (7 oz)
4 medium eggs
½ cup whole milk (100 ml)
⅔ cup cocoa powder (2 oz)
1 ⅔ cups self-raising flour (7 oz)
¼ teaspoon salt
1 teaspoon vanilla extract

For the Chocolate Custard:

2 ½ cups whole milk (600 ml)
2 tablespoons cocoa powder
3 tablespoons caster sugar
2 tablespoons cornflour
3 ½ oz dark chocolate (100 g), chopped
1 teaspoon vanilla extract

Instructions

Prep the oven and tin – Preheat oven to 350°F (325°F fan). Grease and line an 8-inch square tin.
Cream butter and sugar – Beat together butter and sugar until pale and fluffy.
Add eggs – Mix in eggs one at a time, beating well after each.
Mix dry ingredients – In a separate bowl, sift flour, cocoa powder, and salt.
Combine – Fold dry ingredients into wet mixture gradually, alternating with splashes of milk. Stir in vanilla until smooth.
Bake – Pour into tin, smooth the top, and bake for 30–35 minutes. Sponge should spring back and skewer come out clean. Cool slightly before turning out.
Make the custard – In a saucepan, mix cocoa, cornflour, sugar, and a little milk to form a paste.
Add milk & cook – Slowly whisk in remaining milk. Cook over medium heat, stirring until thickened.
Finish – Remove from heat, stir in chopped chocolate until melted, and add vanilla.
Serve – Cut cake into generous squares and serve warm with plenty of custard.

Notes

For a gooey nostalgic texture, take the sponge out a couple of minutes early.
Custard can be made ahead – reheat gently with a splash of milk to loosen.
Swap dark chocolate for milk chocolate in the custard if you prefer a sweeter taste.
The sponge keeps for 3 days in an airtight container, or can be frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 35 minutes