This is one of the most beautiful chocolate desserts that I have ever seen. A lot of pictures of magic custard cakes have been popping up on Pinterest. I knew I would one day need to try it. Last weekend we went over to a friends house for dinner, so I opted to bring dessert. A perfect reason to try this recipe. This cake is called a magic cake because you make one cake batter, pour it into the baking dish, and as it bakes it “magically” separates into two layers; a layer of custard and a layer of cake. It bakes in a 8×8 pan, and I cut the pan into 9 pieces. It is rich and the pieces should be smaller. Cut the pan into 12 pieces – that would be a better sized dessert.
Chocolate Magic Cake
- 1/2 cup (113g) unsalted Butter
- 2 1/2 cups (600ml) Milk
- 1 cup (115g) Flour
- 1/2 cup (43g) Cocoa Powder
- 4 Eggs, separated
- 4 drops White Vinegar
- 1 3/4 cups (210g) Confectioner’s Sugar
- 2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm
- 1 teaspoon (5ml) Vanilla Extract
- extra confectioner’s sugar for dusting
- Berries for garnish
- Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish.
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
- Whip the egg whites with vinegar to stiff peaks. Set aside.
- Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
- Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
- Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
- Pour the batter into the prepared pan and bake for 50. Cake should be slightly jiggly.
- Allow cake to completely cool before cutting and then dust with confectioner’s sugar and garnish with berries.
Notice from the pictures, when you fold in the egg whites, they will not completely mix into the batter. Fold in until there are no longer any larger chunks of egg white.
So pretty with raspberries and a dusting of powdered sugar!