Chocolate Magic Custard Cake

Chocolate Magic Custard Cake | | #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 | | #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 | | #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 | | #cake #chocolate #custard #dessert

Chocolate Magic Custard Cake | | #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 | | #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 | | #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
  • 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
  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.


  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.

      • bonnie says

        I had the a simiular problem with the recipe. Mine wasn’t greyish but you can see the egg whites lumps. It is runny. But it doesn’t look like your picture. The color turn out just like yours but the egg whites didn’t mix up very well. Were you suppose to use a beater and beat the egg whites in the wet mixture?? Just wondering.

      • Julia says

        I must have over mixed the egg whites or something, as my mixture was also full of lumpy egg white. It was not grey but it was not runny. It is in the oven now. Am hoping it turns out okay.

    • 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??


    • 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.

    • Tara says

      If the rest of the world could find this recipe, the can use Google.

  8. Kate says


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


  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.

  15. says

    I have made this several times now and everyone loves it! Thanks so much for sharing such a fabulous recipe!!!!

  16. genet says

    I just made this & it separated out to 3 layers: a light thin bottom, a light custard middle & a chocolate cake like top. It tastes delicious but looks nothing like the picture. I used Hersheys cocoa which is a good quality cocoa. Wish it looked like picture

  17. stefanie sturm says

    Can this be made with oil instead of butter/margarine?

    • says

      Never tried it with oil, but I think it doesn’t work as great as butter or margarine. You know these two hold things better.

  18. Marian Matchett says

    Hi Zerrin … Thanks for a fabulous recipe, can’t wait to try i. I’ve made a wonderful vanilla magic cake but not a chocolate – this sounds amazing! Also, congratulations on your great website, as well as congrats on your patience in answering questions. I use recipes from all over and simply google conversions, especially ounces to grams or Fahrenheit to Celsius … I find it’s generally a simple task for anyone to do for themselves. Good on you for sharing your great recipes.

    • Jaejaes says

      Yeah I agree, such patients answering questions about conversions. I just google conversions as well.

  19. Nicola says

    Just made this today. Read through the recipe and thought “It can’t be that simple!” but it turned out perfectly! Thank you so much! It’s incredible. :) Will have to hunt down a darker cocoa powder however as mine didn’t turn out as dark as yours, unless there’s a way to incorporate my favourite dark chocolate into it somehow without messing with the chemistry of the recipe too much

  20. Rochelle Manel says

    Do you think that a gluten free flour, something like coconut flour could be substituted as I have wheat allergy?…..

  21. Carolynn says

    I was excited to make this cake, but the finished product looked NOTHING like your picture. It doesn’t taste bad , but looked similar to bread pudding. Also had a problem FOLDING the egg whites into a batter that is very nearly a liquid.

  22. Jaia says

    Hi, I was really excited to make these yesterday. Made them and they were pretty gross to be honest. They had a flan like texture which was quite bland and were light in colour. None of the family really liked them at all. Would definitely not make them again. Lovely pictures though!

  23. Diana Chang says

    Hi! Your pictures look amazing. Is it possible to half this recipe if I’m making it for less people? Would the results be the same?

  24. Linda Lamb says

    You mentioned in the blog that now you wanted to try other flavors such as cherry and strawberry. Have you tried any others yet? I think cherry would be fantastic.

  25. burcu says


    kek mükemmel görünüyor. acaba türkçe tarifinin de olduğu bir adresiniz var mı ?

  26. Ruth Ann says

    Would this work with white chocolate? That would be delicious!!


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