Ingredients:
For the Chocolate Cake:
1 chocolate cake (you can use a store-bought cake or make one from your favorite recipe)
1 cup chocolate chips (for garnish, optional)
For the Chocolate Custard:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
4 large egg yolks
2 teaspoons vanilla extract
4 tablespoons butter
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 cup salted caramel sauce (store-bought or homemade)
1/2 cup chopped walnuts
Instructions:
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- In a separate bowl, whisk together the egg yolks and vanilla extract.
- Gradually whisk the egg yolk mixture into the dry ingredients in the saucepan until well combined.
- Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the butter until melted and the custard is smooth.
- Transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.
- Once the chocolate custard has cooled, pour it evenly over the chocolate cake pieces. Let it soak for a few minutes to allow the cake to absorb the custard.
- In a mixing bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
- Dollop the whipped cream on top of the custard-soaked cake.
- Cut the chocolate cake into serving-sized pieces and place them in a serving dish or individual dessert glasses.
- Drizzle salted caramel sauce generously over the whipped cream.
- Sprinkle chopped walnuts over the top, and if desired, add some chocolate chips for an extra chocolatey touch.
- Serve immediately or refrigerate until ready to serve.