Caramel Chocolate Custard Pudding Cake

This was Caramel Chocolate Custard Pudding Cake.

Custard pudding with caramel sauce is a very common dessert in Japan. It's just like flan in Spain , creme caramel in France, or caramel custard in England. I don't usually see custard pudding in the US, though. Anyway, there are hundreds of recipes of Japanese custard pudding online. And I found a recipe that interestingly bake pudding part and sponge cake part together at the same time. Almost 2,000 people tried the recipe and liked it. Sounded solid.

So, first I made caramel sauce that was poured at the bottom of the mold. Then, poured custard pudding mixture. By the way, I added a couple of table spoons of cocoa powder to make chocolate custard pudding. Then, poured sponge cake batter over the pudding mixture. Surprisingly the pudding mixture and the cake batter kept separating from each other. Moreover the cake batter spread evenly all over the surface during baking!

After cooled several hours in the refrigerator, it was the time to flip. It was very easy to remove the pudding cake from the mold.

The sponge cake part soaked the caramel sauce, which was the key point of the original recipe. But for me, the soggy cake layer, which was almost melting, wasn't my favorite. The recipe works as it said and the taste was fine, but I may simply prefer custard pudding with caramel sauce without sponge cake layer.