Chocolate Velvet topped with Vanilla Ice Cream

In the case of this chocolate velvet dessert, the base flavor is chocolate, chocolate, and chocolate. If you’re a chocoholic, you really owe it to yourself to try this. I give you my word that it’s not difficult, and your guests, or your special someone, will be absolutely impressed!

This innovative chocolate trifle like dessert was a mix of chocolate cake, chocolate custard and chocolate syrup along with vanilla ice cream. The name of the dish was Annu’s idea and he drew inspiration from its rich velvety taste. My version of this dish is completely eggless as I had a few vegetarian friends coming over, though you can easily substitute with cake and custard made using eggs.

Eggless Chocolate Custard Ingredients:

Whole Milk — 1 Litre
Sugar — 1 cup
Cocoa Powder — 1/2 cup heaped
Cornflour — 25gms
Vanilla Extract — 1 tsp

Making the Custard:

Take milk in a thick bottom saucepan. Take half a cup of milk in a small bowl. Mix in the sugar, cornflour and cocoa powder, to make a smooth paste and keep aside.

Heat the milk in the saucepan over a medium flame. When it comes to a boil, remove from flame and stir in the cocoa/cornflour/sugar/milk mixture. Set it back on the stove and cook until thick and creamy stirring constantly. Stir in the vanilla extract.

Eggless Chocolate Cake Ingredients

All Purpose Flour — 1 1/2 cups
Baking Powder — 1 tsp
Baking Soda — 1/2 tsp
Powdered Sugar — 1 cup
Cocoa Powder — 3/4 cup
Milk — 1 cup
Melted Butter — 1/2 cup
Vanilla Extract — 1 tsp

Making the Eggless Chocolate Cake

Sift flour, baking powder, baking soda, powdered sugar, and cocoa powder. Mix milk with melted butter in a mixing bowl. Add vanilla extract to this. Fold the dry ingredients into the wet mixture and put it evenly in a baking tin and bake for approx. 30 minutes at 180 degree (Celsius).

Plating the Chocolate Velvet

Take a dish in which you want to set the dessert (I used highball glasses). Pour in some chocolate syrup and a half inch cake piece which sits in the bottom. Pour over an inch high layer of custard and place in refrigerator for the custard to set. Once the custard is set place another layer of cake on top of it. Cover each glass with cling film and keep in the refrigerator. Take out while serving and top it up with a scoop of vanilla ice cream and some chocolate syrup.

I have no authority on calling any recipe ‘perfect’, unless it is tasted and certified. I think calling any recipe perfect has more to do with an individual’s tastes and preferences. However, my friends who came over loved this dessert, as you can clearly see from my friend Athira’s expression.

This dessert is every chocolate lover’s dream.