If you’ve ever dreamed of a dessert that marries the richness of chocolate with the creamy smoothness of custard, topped with a light, airy chantilly cream, you’re in for an absolute treat. This Chocolate Custard Cake with Oreo Crust and Chantilly Cream Recipe is a celebration of textures and flavors that feels both indulgent and comforting. The crunchy Oreo crust provides the perfect base, grounding silky chocolate custard, and the fresh Chantilly cream adds an irresistible, delicate finish. It’s a showstopper that’s surprisingly simple to make and guaranteed to delight anyone lucky enough to have a slice.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, whether it’s adding depth, texture, or that perfect balance of sweetness and creaminess. The list might look straightforward, but trust me, every item is essential to crafting the luscious layers that make this cake unforgettable.
- Oreo cookies (200g): These form a buttery, crunchy crust that contrasts beautifully with the smooth custard.
- Unsalted butter (60g): Melted into the crushed Oreos to bind the crust perfectly without overpowering the flavor.
- Full-fat milk (3 cups): Provides the creamy base necessary for the custard’s velvety texture.
- Vanilla extract (2 tsp): A subtle hint of warmth that enhances the chocolate and custard flavors.
- Caster sugar (2/3 cups): Sweetens the custard without gritty texture, ensuring a smooth finish.
- Egg yolks (120g): These give the custard its rich body and creamy consistency.
- Cornflour/cornstarch (5 tbsp): Thickens the custard gently while keeping it silky.
- 70% cocoa chocolate (200g): Adds that deep, intense chocolate flavor that’s perfectly balanced, not too bitter, not too sweet.
- Chantilly cream: Whipped cream sweetened lightly with sugar, to top the cake with airy elegance.
- Raspberries or strawberries: Fresh berries bring a bright, fruity contrast that cuts through the richness.
- Icing sugar/powdered sugar: For a delicate dusting that adds visual appeal and a touch of sweetness.
How to Make Chocolate Custard Cake with Oreo Crust and Chantilly Cream Recipe
Step 1: Prepare the Oreo Crust
Start by pulsing your Oreo cookies in a food processor until they become fine crumbs, including all the creamy filling—this adds sweetness and moisture. Mix the crumbs with your melted unsalted butter, making sure everything is combined and holds together when pressed. Press this mixture firmly into the bottom of your cake pan to create an even, compact crust. It’s the foundation of this dessert, so take your time to get it just right, and then pop it into the fridge to set while you prepare the custard.
Step 2: Make the Chocolate Custard Base
Heat the milk gently with the vanilla extract until just steaming. While that’s warming up, whisk together the egg yolks, caster sugar, and cornflour in a bowl until smooth and pale. Slowly pour the hot milk into this mixture, whisking constantly to prevent scrambling. Return the combined mixture to the stove and cook over low heat, stirring continuously until it thickens to a custard-like consistency. The key here is patience—constant stirring prevents lumps and creates that irresistible silky texture that makes this Chocolate Custard Cake with Oreo Crust and Chantilly Cream Recipe so special.
Step 3: Add the Chocolate
Remove the custard from the heat and immediately stir in your finely chopped 70% cocoa chocolate. The residual heat will melt the chocolate perfectly, melding it into the custard and enriching it with a luxurious chocolate flavor. Mix until completely smooth. Pour this decadent custard over your chilled Oreo crust and spread it evenly. Return the cake to the fridge for at least 4 hours or overnight so the custard can fully set and the flavors meld beautifully.
Step 4: Top with Chantilly Cream and Garnishes
When ready to serve, whip your cream with a touch of sugar until it forms soft peaks, then generously spread or pipe it atop the set custard. This Chantilly cream adds a light, fluffy contrast that lifts the dense chocolate custard to something heavenly. Finally, scatter fresh raspberries or strawberries over the cream and dust lightly with icing sugar for that perfect restaurant-quality presentation. This finishing touch transforms this Chocolate Custard Cake with Oreo Crust and Chantilly Cream Recipe from delightful to show-stopping.
How to Serve Chocolate Custard Cake with Oreo Crust and Chantilly Cream Recipe
Garnishes
Fresh berries like raspberries or strawberries are the perfect choice—they add a pop of color and a fresh, tangy sweetness that beautifully complements the rich chocolate and creamy custard. A light dusting of powdered sugar lends a delicate snow-kissed finish, making every slice look as good as it tastes.
Side Dishes
Serve this cake alongside a cup of freshly brewed coffee or a bold black tea for a delightful afternoon treat. For a more decadent experience, a small scoop of vanilla or coffee ice cream can add another layer of indulgence. The contrast between warm and cold, rich and light, makes for an unforgettable tasting experience.
Creative Ways to Present
Consider serving this cake in individual glass jars or clear cups layered with extra crushed Oreos at the bottom, custard in the middle, and Chantilly cream topped with berries. This makes for a stunning visual and an easy way to share at gatherings. You could also drizzle a little chocolate sauce or fresh berry coulis over the top before serving to amp up the flavor and prettiness.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your Chocolate Custard Cake with Oreo Crust and Chantilly Cream Recipe refrigerated in an airtight container. It will stay fresh and maintain its creamy texture for up to 3 days, making it perfect for planning ahead for dinner parties or celebrations.
Freezing
This cake doesn’t freeze particularly well, as the Chantilly cream can separate and the custard may change texture. If you want to freeze components, it’s best to freeze the custard alone in an airtight container without the cream or crust and combine everything just before serving.
Reheating
Because this is a chilled custard dessert, it’s best served cold. If you prefer it slightly warmer, bring it to room temperature by leaving it out for about 15 minutes before slicing and serving. Avoid microwaving as it can ruin the custard’s smooth texture.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreos give a perfect balance of sweetness and crunch, you can experiment with graham crackers, digestive biscuits, or even chocolate wafer cookies. Just make sure they’re crushed finely and mixed well with the butter.
Is there a substitute for cornflour in this recipe?
If you don’t have cornflour, you can use an equal amount of all-purpose flour, though the texture might be slightly less silky. Arrowroot powder is another option if you want a gluten-free alternative.
How do I make Chantilly cream from scratch?
Simply whip cold heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form. It’s important to use cold cream and beat at medium speed to get that perfect airy finish.
Can I make this dessert vegan?
This particular Chocolate Custard Cake with Oreo Crust and Chantilly Cream Recipe relies on dairy and eggs for its creamy custard. For a vegan version, you’d need to substitute with plant-based milks, coconut cream, and an egg alternative, but the texture and flavor will be different.
How long does the custard need to set?
For the best results, chill the custard for at least 4 hours, though overnight is ideal. This ensures the custard is fully set and the flavors have melded, giving you that perfect slice.
Final Thoughts
This Chocolate Custard Cake with Oreo Crust and Chantilly Cream Recipe is one of those desserts that’s both impressive and entirely approachable. It’s rich but balanced, elegant but comforting, and perfect for sharing with loved ones. Whether you’re looking to wow guests or treat yourself on a special day, this cake is sure to become a cherished favorite. So go ahead, give it a try, and enjoy every decadent bite!
