Chocolate Magic Custard Cake

Chocolate Magic Custard Cake will blow your mind with its look and taste. One cake batter results in 3-layered cake. Don’t worry about the runny batter, it will bake up perfectly! 

This recipe is on the top among all our cake recipes for a reason. Easy to make and wonderfully chocolat-y!

Is there anything more delicious than a chocolate custard cake? Not only is it a favourite among the kids but anyone who loves something sweet and chocolaty will instantly fall in love with this custard cake. Don’t worry if you or your guests go for seconds or thirds, because this recipe will be the talk of the town.

This is a 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 cake is what you need!

What Is Magic Cake?

We wish we could say that a magic cake is just one of Houdini’s amazing culinary tricks, but in reality it is a scrumptious three layered baked custard cake: Fudgy layer at the bottom, chocolate custard in the middle and a sper airy cake layer on the top.

The magic happens when all three layers bake in the same dish without having to layer it yourself. You can make it in different flavors.

It is pretty simple as it contains the basic ingredients for any cake: eggs, sugar, vanilla extract, milk,  butter, flour and cocoa powder.

It may not seem like rocket science but baking is a science, and this custard cake will blow your mind with the result you end up with.

What is the magic?

Like we said above, baking is a science; the reason why you get all three layers of the baked custard cake in one pan is the batter is more “liquidy” than most cakes and we bake it at a lower temperature for a longer period of time. This way the custard cake has more time to settle into a custard and sponge layer.

The top layer of the magic custard cake is usually white eggs that are added last to the batter for a fluffy sponge.

Ingredients

If you want to make a custard cake – to be specific, a chocolate custard cake you will need to keep one important thing in mind: the temperature of your ingredients. Make sure your ingredients are at room temperature, especially the eggs. You don’t want the eggs to be too cold or too hot. The bake time for your cake will also differ if your ingredients are not at room temperature when you start making the batter.

Moreover, whether you use confectioner’s sugar or regular sugar, make sure you measure the amount accordingly and add that to the batter. You’ll find that adding milk makes the batter quite thin and liquidy. This is what you should be aiming for, but remember to gently whisk the batter instead of using a stand mixer.

If you think your batter is too lumpy, don’t be discouraged. Usually, if you’ve added all the right amount of ingredients and followed the recipe closely, a little continued mixing can easily bring out that signature liquidy texture that custard cakes are famous for.

Now onto the custard cake recipe.

How To Make

As mentioned earlier, start out by making sure your ingredients are at room temperature. Follow the usual routine of preheating your oven before you go ahead and start making the batter. Be sure to heat up your oven to 320F (160C).

Now that your oven is ready, you can proceed with the batter. Start out by separating the egg whites into a bowl. Ideally, the four eggs you use should be at room temperature. Once separated, go ahead and whisk the egg whites. Generally, a good rule of thumb is to keep whisking the egg whites until you start seeing white peeks forming.

Bring out the bowl with the egg yolks that you previously separated. Add the vanilla extract and sugar into the bowl. Begin mixing these three ingredients gently until you see a creamy texture start to form. Next, add melted butter and keep mixing. Once the butter is mixed, add flour and unsweetened cocoa powder into the mixture. Gradually begin adding milk to this while simultaneously whisking the batter.

Now, fold in the egg whites (one third at a time) and continue mixing gently. Be careful with it though, you don’t want to mix the batter too much. Just stir it enough so that all the ingredients are combined and the mixture is runny in texture. Transfer this runny batter into your baking pan and bake for 60 minutes in the oven.

Don’t be alarmed if the centre of the cake is jiggly. In fact, a jiggly centre is precisely what you should be aiming for. This jiggly centre is pretty common for custard desserts so give yourself a pat on the back for coming this far. After the cake is baked, let it rest for about half an hour. Let the cake cool down and reach room temperature. Only then transfer it to your fridge to chill. Now you can slice it up and enjoy it.

A magic cake recipe can go wrong if you don’t let it cool to room temperature, and then let it chill for at least an hour. Otherwise, it will be so runny that you won't be able to slice it.

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📖 Recipe

3.88 from 32 votes

Chocolate Magic Custard Cake

By Zerrin & Yusuf

One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.

Yields: 6 servings

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PREP 15 minutes mins

COOK 1 hour hr

Resting 1 hour hr

TOTAL 2 hours hrs 15 minutes mins

INGREDIENTS

  

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• 4 medium eggs at room temperature
• 1 teaspoon vanilla extract
• 1¼ cups sugar
• 110 g butter melted and cooled
• ½ cup all purpose flour
• ¼ cup cocoa powder unsweetened
• 2 cups milk lukewarm
• 1 tablespoon powdered sugar

INSTRUCTIONS

 

• Preheat oven to 320F (160C).
• Grease a 8x8 inch baking pan and line it with parchment paper.
• Separate egg whites and yolks.
• Beat egg whites in a bowl until stiff and put aside.
• Whisk egg yolks, vanilla extract and sugar until creamy.
• Add melted butter and mix for half a minute.
• Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.
• Pour the milk gradually and continue whisking.
• Add in the egg whites, one third at a time and gently stir with a whisk. Don't overmix, just stir until combined.
• Pour this runny batter into the baking pan and bake for 60 minutes.
• The centre of the cake will still be jiggly when removed from oven.
• Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.
• Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.
• Keep it in refrigerator until you finish it all.

Video

NOTES

I used a 24x17x6cm rectangular pan for this cake. You can see it in the video. If you have a similar pan, use it. This cake doesn't rise, so keeping this in mind, you can choose another type of pan. A square pan works fine too.

NUTRITION

Calories: 436kcalCarbohydrates: 57gProtein: 8gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 158mgSodium: 192mgPotassium: 234mgFiber: 2gSugar: 47gVitamin A: 748IUCalcium: 128mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert

Cuisine American, Turkish

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