I can never ever say no to chocolate. There isn’t one day in my life that someone offers me chocolate and I’d be like “No thank you.”
I was going through my posts and realized we haven’t talked about chocolate very much lately, right? This recipe is probably one of the few chocolate cake recipes I have on the blog to this day and I want to thank you so much for making this chocolate magic cake and loving it! You all are the best readers in the world and I can’t wait to share many more recipes with you!
I’ve edited this post to add some notes and answers to questions that are being frequently asked about this chocolate magic custard cake. This magic cake is a favorite of ours and what I love mostly about it is that it’s not overly sweet and with a little bit of powdered sugar dusted on top, it achieves a perfect balance of sweetness and decadence.
This is not the usual chocolate cake with frosting or icing on top. This is an indulgent cake that will wow anyone who tries it! Three layers of deliciousness all coming from one simple batter? That’s something to wonder about! This chocolate magic cake recipe is pretty simple to follow and requires basic ingredients such as eggs, flour, cocoa powder, sugar and butter. The process of making this cake is also very similar to any other cake we’ve already made.
Ingredients
- 1 stick unsalted butter
- 4 eggs whites and yolks separated, at room temperature
- 1 cup sugar
- 1/2 cup AP flour
- 1/3 cup Dutch processed cocoa powder I used Hershey's
- 2 cups Lukewarm milk
- Powdered sugar to top
Instructions
- Preheat the oven to 320F.
- Coat the bottom of an 8X8 inch baking dish with non stick spray. Line it with parchment paper and coat the paper with non stick spray.
- Melt butter in a microwave safe bowl and set aside to cool.
- Beat egg whites in a clean and dry bowl until stiff peak. Set aside.
- In another bowl, mix egg yolks and sugar until light and creamy.
- Add melted butter and mix until fully combined.
- Sift all purpose flour and dutch processed cocoa powder into the batter and mix using a spatula until fully combined.
- Add milk and mix well.
- Fold in the egg whites one third at a time. Fold gently using a spatula and don't over mix.
- Pour the batter in to the baking dish and bake for 60 minutes. Check after 40 minutes. The cake is done once the center is jiggles slightly but feels firm.
- Let the cake cool in room temperature and then put it in the refrigerator for one to two hours.
- Dust with powdered sugar and slice.
Recipe Notes
This cake is best served on the same day.
The batter will be very thin. Don't worry, that's how it should be. A few egg white lumps are fine, too.
thanks done share recipes to : https://www.unicornsinthekitchen.com/chocolate-magic-custard-cake/