Chocolate Magic Custard Cake
One simple batter, three distinct layers. Pure magic!
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This is not our first go-round with Magic Cake because it’s, well… just so magical! We have a banana version and a vanilla version and we just couldn’t stop there. You see, this is a situation where just one batter is poured into a baking pan and yet when it emerges from the oven you somehow have three distinct layers. Magic Cake gives you a crumbly crust, a creamy custard, and spongy cake all in one, and in this case, it’s chocolate-chocolate-chocolate all the way through.
This is one of those recipes that seems too good to be true. One easy batter and you get a layered dessert like this? Yes, please! It doesn’t take a ton of ingredients, but the key is in how you combine them. More or less, the recipe relies on folding whipped egg whites into a very liquidy cocoa powder-based batter. It doesn’t seem magical when you’re mixing it up, but when it comes out of the oven and you see those layers, it feels like a magic trick occured.
It will be a bit jiggly but don’t stress about it and over bake or you’ll lose some of the custard texture. This is such a simple, delicious cake. There’s no need for frosting or frills because it’s all baked right in – a sturdy bottom crumb, a silky custard center, and a spongy cake top. Pure magic!
Chocolate Magic Custard Cake
Allergens: Eggs
Ingredients
- 4 eggs, at room temperature
- 1 tablespoon water
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 tablespoons all-purpose flour
- 1/2 cup cocoa powder
- 2 cups milk, lukewarm
- 1 teaspoon white vinegar
- Powdered sugar, for dusting
Preparation
- Preheat oven to 325°F and grease and flour an 8x8-inch baking pan. [Grease with butter. Add flour, tap flour around and turn over to tap out excess. Don't need to do on camera.]
- Separate the eggs. Add yolks to a mixing bowl along with a tablespoon of water and sugar. Beat with an electric mixer until well combined and creamy.
- Add melted butter, salt, and vanilla and increase mixer speed to high. Beat until light and fluffy.
- Mix flour and cocoa together and add to egg yolk mixture in three batches, mixing after each addition.
- Add the milk gradually and mix in thoroughly. Batter will be liquidy.
- In a separate bowl, beat egg whites and vinegar with whisk attachment until stiff peaks form.
- Add a heaping spoonful of the egg whites to the chocolate mixture and gently fold in. Then, add the chocolate mixture to the egg whites and fold until no white streaks remain.
- Transfer batter to prepared dish and bake 1 hour. Cake will still jiggle in the center. Let cool completely before dusting liberally with powdered sugar, cutting in to squares, and serving. Enjoy!
Recipe adapted from Hugs and Cookies.