You all went so crazy for our Vanilla Magic Custard Cake that we have created a chocolate version, the Chocolate Magic Custard Cake. This cake is made from just one batter, yet magically separates into 3 layers once baked; a fudgy base, custard middle and a thin layer of a light and airy cake on top.
Now this is important, and we mentioned it in our recipe for the vanilla version too. The cake batter will look a little strange. It will be extremely runny, to the point it looks a bit like chocolate milk, and once you fold through the egg whites it will be very lumpy. But that’s ok, it’s supposed to look that way. No matter what doubts you have at this stage the cake will work (we promise), so put it in the oven anyway.
To make the cake, you need to separate the eggs, with the egg whites going into the bowl of a stand mixer, and the egg yolks going into a large mixing bowl. Beat the egg whites with a whisk attachment until stiff peaks form. In the meantime, add sugar to the egg yolks and whisk until well combined. Add some melted butter and vanilla extract, whisking once again. Next, add the plain flour and cocoa powder bit by bit, whisking after each addition, and then repeat with the milk.
Once the egg whites are done, gently fold them through the chocolate mixture. As we mentioned above there will be lumps so don’t worry about mixing it too well, you want most of the air to remain in the egg whites. Then pour the batter into a lined square cake tin and bake for 45 minutes. Let the cake cool completely before slicing, and store in the fridge.
Magic cake recipes
Store this magic custard cake in an airtight container in the fridge for up to 5 days.
This cake is not suitable for freezing.
- 4 eggs at room temperature
- 3/4 cup sugar
- 120g butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup plain flour
- 1/4 cup cocoa powder
- 2 cups milk, lukewarm
- Preheat oven to 160c. Line a square cake tin with baking paper.
- Separate the eggs, putting the egg whites in the bowl of a stand mixer, and the egg yolks in a large mixing bowl. Beat the egg whites until stiff peaks form using a whisk attachment. Set the eggs whites aside.
- Add the sugar to the egg yolks and whisk until well combined, then add the melted butter and vanilla extract and whisk again. Gradually add the flour and cocoa powder, whisking well between each addition, then repeat with the milk.
- Gently fold the egg whites into the cake batter. Pour the batter into the prepared cake tin for 45 minutes, or until the top of the cake is golden. Dust with icing sugar before serving.
- Store in an airtight container in the fridge for up to 5 days.
- Not suitable for freezing.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 116mgSodium: 143mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 6g