Chocolate Magic Custard Cake

Chocolate Magic Custard Cake | giverecipe.com | #cake #chocolate #custard #dessert

Here is another bad-ass chocolate cake! Once you have the first slice, you must know that you are ready for the second or even third! Are you obsessed with chocolate but don’t want one of those dense desserts since you don’t want to gain the pounds you’ve just got rid of? This fool-proof Chocolate Magic Custard Cake is what you need!

Chocolate Magic Custard Cake | giverecipe.com | #cake #chocolate #custard #dessert

After making Zesty Magic Custard Cake, I was dreaming of its chocolate version. I thought it would be a super twist to add some cocoa powder into the batter to get an amazing chocolate cake as a result. Well, I saw that Todd and Diane had already tried it and theirs looks just how I wanted. So it was a must for me to try it! It becomes just as yummy as the zesty version and now I’ve started to think of other versions with fruit such as cherry, strawberry or other berries. I need to experiment first and then I can share the result with you.

Chocolate Magic Custard Cake | giverecipe.com | #cake #chocolate #custard #dessert

I must warn you that the center of this chocolate custard cake is very soft, so it might crack when slicing or removing from the baking pan, but this makes it even more tempting. Just saying’

Chocolate Magic Custard Cake | giverecipe.com | #cake #chocolate #custard #dessert

Chocolate Magic Custard Cake | giverecipe.com | #cake #chocolate #custard #dessert

The best part of this chocolate custard cake is that it comes together very easily just like the original version. You might have doubts when you just mix up the ingredients. It looks too runny that you probably won’t believe that it will really bake up as it looks in the pictures here. The consistency of the batter is really liquidy, but don’t worry, it will bake just perfectly.

Chocolate Magic Custard Cake | giverecipe.com | #cake #chocolate #custard #dessert

If you’ve already tried my firts version, you know it will. If you haven’t given it a try yet, choose either this chocolate custard cake or the zesty one and see what’s the magic. I’m sure both will become your ultimate sweet treat on special occasions as it is easy to make these and they look like they are bought from a good pastry shop.

Chocolate Magic Custard Cake | giverecipe.com | #cake #chocolate #custard #dessert

Chocolate Magic Custard Cake
 
Prep time
Total time
 
Magic custard cake with cocoa powder makes this yummy cake. It will be your ultimate sweet treat for special occasions.
Serves: 6
Ingredients
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla powder or extract
  • 1 and ¼ cup sugar
  • 110g butter, melted
  • ½ cup all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 2 cups milk, lukewarm
  • 1 tablespoon powdered sugar for dusting
Instructions
  1. Preheat oven to 320F (160C).
  2. Grease a 30cmx17cm baking pan and line it with parchment paper.
  3. Separate egg whites and yolks.
  4. Beat egg whites in a bowl until stiff and put aside.
  5. Whisk egg yolks, vanilla powder and sugar until creamy.
  6. Add melted butter and mix for half a minute.
  7. Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
  8. Pour the milk gradually and continue beating.
  9. Add in the egg whites, one third at a time and gently mix with a spatula.
  10. Pour this liquidy batter into the baking pan and bake for 60 minutes.
  11. Let it cool and when it comes to room temperature chill for an hour.
  12. Slice it in the size you like and dust with powdered sugar right before serving.
  13. Keep it in refrigerator until you finish it all.



Comments

  1. Donna Coy says

    Your recipe is missing/omitted several ingredients that are mentioned in the instructions : Egg (amount of eggs to usein this recipe) & Vanilla/Vanilla Powder (amount to use in this recipe).

    • says

      Thank you Donna! I was trying to fix the recipe plugin and I must have made a mistake when pasting the ingredients. I’ve just added the missing items.

    • says

      Thank you Amy for asking! There was an issue about the recipe plugin and I must have delete some ingredients by accident when trying to fix it. I’ve just added them.

  2. Kate says

    Could you sub a gluten free flour you think? As it’s a fairly dense cake and usually the trouble with GF is falling. Any thoughts on this? Coconut flour maybe?

  3. Donna Weber says

    Any idea how to make this at high altitude? Looks amazing but I don’t want to waste the ingredients. Thanks!!

    • says

      Never had an experience about baking at high altitude. I hadn’t even heard about it until I received your comment. Sorry.

  4. Lisa Bauhan says

    I followed this exactly, and it looked nothing like the one in the picture. After adding the milk, I “gently” stirred in the egg whites. It became a gloppy mess. When I poured it into the pan you could see the big lumps all over, and the batter was a greyish-brown. When it was finished baking, it looked like bread that had been soaked in liquid. It would help to have pictures of what the batter should look like as it’s being assembled.

    • says

      Hi Lisa, sorry to hear that the recipe didn’t work for you. I really don’t know why since I make this cake quite often with this recipe. It is supposed to be very runny before putting it in the oven, almost as runny as milk. I don’t know why yours was greyish, could it be because of the cocoa powder you used? I will take the photo of the batter next time for you and update this post.

    • says

      110 is equavelent to 4 ounces butter. Melt it first in a pan, let it cool and then add in the mixture.

  5. Heidi says

    110 g butter is about 8 tablespoons of butter or one stick (1/2 cup)
    Yes, I was wondering why the rest of the ingredients were in cups and then there was this gram entry.

    • says

      Well, we use gram as a measurement for butter here in Turkey, That’s why. But you are right, I should have given the cup or tablespoon equavelent to it. Thanks for giving it here.

  6. says

    Hi, does anyone have any thoughts about the size of pan to be used here? I have so many baking pans I can’t fit them in my cupboards, and I don’t have anything that is even close to 17 cm by 30 cm. Also, how deep should the pan be? It’s hard to tell from the photo exactly without anything else to put it in perspective, but the squares look like they are prob 1.5-2 inches high??

    Thanks!

    • says

      I used a 12X7-inch pan with a depth of 2 1/2 inches. This cake doesn’t rise, so just put it in a pan that suits the amount of mixture.

  7. Jo says

    Hi. How much is a cup in grams? Would be helpful if metric measurements were included so that the rest of the world can have a go too.

  8. Kate says

    Hiya

    When you say sugar do you mean caster sugar or regular granulated sugar?

    K

  9. Marilyn P Torres says

    Thanks for sharing your choco majic custard cake recipe going to bake on sunday for the kids..

  10. says

    Hello Zerrin, I love this recipe and the cake made my mouth water soo Yummyyy. Do you mind if I share your post in my blog? If you want please just say it to me and I will remove it.

  11. says

    What kind of cocoa did you use, natural or Dutch-processed? Btw love your photos:)

    • says

      Just regular unsweetened cocoa powder. I don’t know what Dutch-processed cocoa is. We don’t have it in Turkey.

  12. A says

    Made this today but mine is much lighter in color. How do I get a rich dark brown color??

  13. Midelaye says

    I just made this and it ended up separating into two layers; a yellow custardy layer on the bottom and a dark chocolately layer on top. Any ideas why?

  14. Carol Boljević says

    Delicious cake! And I don’t care for chocolate! I made this cake yesterday before I read all the comments. Though delicious, my cake was lighter because my cocoa was not very dark. I have another in the oven now using a much darker cocoa. I think one of the issues with the egg white is due to the fact that we are used to folding in egg whites. This cake requires the egg whites to be blended in. BTW, the cake was so good, it never had the opportunity to be refrigerated…can you say gobble, gobble, gobble?

    • says

      Never tried it. I’m not sure how it will turn out in the form of cupcakes since it is a bit jiggly.

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