Gluten-Free Chocolate Magic Custard Cake

Gluten-Free Chocolate Magic Custard Cake is seriously a magical treat. You will be amazed when you see a 3-layer chocolate cake as a result.

You will think that the batter is too thin, and maybe you will blame the recipe but please trust me and put that liquid like batter into the oven and bake it. And you might even feel like an illusionist and maybe you will call your oven “magic box”. That’s how I feel whenever I make a magic custard cake.

I’ve already made two versions of magic custard cake and it has become a kind of obsession for me. I love the baking process as much as eating this divine cake. The first version was Lemon Magic Cake Recipe and we loved the zesty flavor and how light it was. Then I started to think of making the chocolate version of it. Magic Chocolate Cake definitely took it to the next level. It is one of our favorite chocolate cakes because it is easy, decadent and very chocolaty with a silky center. I’ve made it several times since then using different kinds of cocoa powder. Some resulted in very dark color and some gives a nice brown color, which I like better.

The chocolate version has become so popular among you, our lovely readers and we’ve received several emails asking for the gluten-free chocolate magic cake recipe. Well, that was something in my mind as well. I was wondering if I could achieve a similar result with a gluten-free substitute. And that’s how this Gluten-Free Chocolate Magic Cake came out. I think this one looks way better than the original chocolate custard cake in terms of texture. The layers are more clear and one might think that this cake is made in three steps. Well, you know this is where the magic lies.

The taste of this Gluten-Free Chocolate Custard Cake is no different from the original version. I used rice flour instead of all-purpose flour and noone can tell the difference between these in this cake. As the batter of magic custard cake is really runny, I was doubtful about the amount of rice flour. To avoid any failure, I just increased the amount a bit so that the batter holds well when baked. And I ended up with this fantastic magic custard cake.

Unlike the original chocolate version, I didn’t dust this one with powdered sugar. I just wanted to leave that nice brown color and top the squares with strawberries instead to make it perfect for spring. You can use any seasonal berry you like. You can even serve this rice flour chocolate custard cake with vanilla ice cream.

Tips

To make a perfect magic custard cake, please keep the following tips in mind:

• Separating eggs is easier when they are cold, so separate them first and then let them reach at room temperature.
• Temperatures of the ingredients are very important in this recipe otherwise eggs will cook if you use hot milk or melted butter and this is definitely not something we want. So melt the butter at the beginning and let it reach room temperature as you are preparing other ingredients.
• Use lukewarm milk, so heat it a bit. Just test it with your finger. If it is warm but not burning your finger, it’s great. Add it into the mixture gradually and I recommend you to mix it with a spatula otherwise it will cause a big mess in the kitchen since the batter is very thin.
• Sprinkle a pinch of salt to egg whites and then whip. This will result in wonderful peaks. Add the whipped egg whites into the batter in 3 or 4 parts, stirring with a spatula just until there are no big chunks. Don’t overmix.
• Don’t worry about the almost liquid like batter. It will bake fine. I bake mine 60 minutes at 325F, but it might be different for your oven. So you might need to test it a few times to decide on the best duration for your oven.

When it’s done, it will still be jiggling a bit. This will be gone as the cake cools down. And it will be completely set after it is chilled at least for an hour before slicing.

Print