An experiment in the kitchen is always fun. I’ve been eyeing recipes for Magic Custard Cake for some time now, and then I found this one. A Chocolate Magic Custard Cake. Chocolate always wins. The magic all begins when you pop an extremely liquid batter into the oven and bake it until a 3 layer cake appears out of nowhere. A top layer of cake, followed by a custard center and jelly bottom. Magic!
I’m not completely sure that the bottom of the cake turned out the way it was supposed to, I may have over-baked the cake or under-mixed the egg whites into the batter. Either way, the result tasted great. A really rich chocolate cake is always magical.
Chocolate Magic Custard Cake Printer-Friendly Recipe
From: Give Recipe
Serves: 9
Prep Time: Around 15 minutes
Cook Time: 1 hour
Ingredients
4 eggs, at room temperature (separated)
1 teaspoon vanilla powder or extract
1 and ¼ cup sugar
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting
Directions
Preheat oven to 320 degrees Fahrenheit. Prepare an 8×8 baking dish by spraying with cooking spray and lining with parchment paper.
In a medium bowl, beat egg whites with a hand mixer until stiff peaks form. Set aside.
In a large bowl, whisk together the egg yolks, vanilla extract, and sugar until creamy. Mix in the melted butter for about 30 seconds. Mix in the flour and cocoa powder until incorporated. Slowly beat in the milk. Fold in the egg whites, 1/3 at a time. The batter will be extremely liquidy. Pour batter into prepared baking dish.
Bake in preheated oven for 60 minutes. Let the cake cool to room temperature and then chill in the fridge for at least one hour before serving. Slice and serve with a dusting of powdered sugar. Refrigerate any leftovers. Enjoy!
Spray and line an 8×8-inch baking dish with parchment paper. Set aside.
Separate eggs whites and yolks.
Use a hand mixer on the egg whites, beating until stiff peaks form.
In a large bowl, add the egg yolks, flour, sugar, and vanilla.
Whisk until smooth.
Pour in the melted butter.
Whisk for about 30 seconds.
Now whisk in the cocoa powder until incorporated.
Slowly mix in the milk.
Carefully mix in the egg whites. Here’s where I think I went wrong, perhaps I was too careful with the egg whites and left too many lumps.
Pour the runny batter into prepared baking dish. See, my batter was quite lumpy….I’m not sure that was how it should have been.
Bake for 1 hour at 320. Remove from oven and let cool to room temperature. Then chill in fridge for 1 hour before slicing, dusting with powdered sugar, and serving.
