No Oven, No Bake Chocolate Custard Cake

Preheat the oven to 350°F (175°C) and grease a baking dish.

In a mixing bowl, combine cocoa powder, flour, sugar, baking powder, and salt.

In another bowl, whisk together eggs, milk, heavy cream, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Melt butter and dark chocolate together in a microwave or double boiler until smooth.

Fold the melted chocolate mixture into the batter until fully incorporated.

Stir in chocolate chips for added texture.

Pour the batter into the prepared baking dish and smooth the top.

In a separate bowl, mix water and espresso powder until dissolved.

Pour the espresso mixture evenly over the batter in the baking dish.

Bake for 30-35 minutes, or until the top is set and a toothpick comes out with moist crumbs.

Allow the cake to cool for at least 15 minutes before serving.

Dust with powdered sugar before slicing and serving.

Spice Level:

Allergens