What Is A Magic Cake?
We wish we could say that magic cake is a nice combination of magic ingre∂ιєnts, but it is just 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 appearance and flavor of this Chocolate Magic Custard Cake will astound you. In a very short time, you’ll have three beautiful chocolate layers from just one cake batter placed into your baking pan! For a true chocoholic, Chocolate Magic Custard Cake is the ideal dessert! It’s luxurious and rich, but it’s also quick and easy to make. In a nutshell, it’s a work of art!
And guess what? The magic truly happens when all three layers bake in the same dish without having to layer it yourself.
Is there anything more delicious than a Chocolate Custard Cake? Not only is it a favorite among the kids but anyone who loves soмєтнing sweet and chocolaty will instantly fall in love with this custard cake.
This is a bad-αѕѕ 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!
You can make it in different flavors. Today we will be sharing the chocolate version. Don’t waste your time no more, take the recipe and let’s go!
Prep: 20 minutes
Total: 3 hours 10 mins
4 eggs, separated and at room temperature
1 ¾ cups powdered sugar
½ cup unsalted butter, melted and cooled
1 cup Gold Medal™ all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon vanilla
2 1/2cups whole milk, at room temperature
1 teaspoon espresso powder
¼ teaspoon ground cinnamon
Whipped cream and berries, if desired
Additional powdered sugar, if desired
Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch square pan with butter or cooking spray and line with parchment paper.
Whisk together flour, cocoa powder, espresso powder, and ground cinnamon in a medium mixing basin. Put aside.
In a large mixing bowl, whisk the egg wḧïẗes until stiff peaks form. Set aside.
In a separate dish, whisk together the egg yolks and powdered sugar until light and fluffy. Combine the butter and vanilla extract in a mixing bowl and beat until smooth. Mix in the dry ingre∂ιєnts until barely mixed. The mixture will be quite thick.
Slowly pour in the milk while mixing on low speed. Blend until completely smooth. Add egg wḧïẗes in three batches, whisking after each addition until no large lumps remain. It’s possible that the mixture has curdled slightly. Pour everything into the pan.
Bake for 50–60 minutes, or until the top of the cake seems dry and jiggles slightly when shook. Allow 2 to 3 hours to cool completely before refrigerating until ready to serve.
To serve, dust with powdered sugar and top with berries and whipped cream, or you can be more creative on some other appropriate toppings as desired.
How Long Should You Cool Magic Cake Before Serving?
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.
Before starting the recipe, make sure that all of the ingre∂ιєnts are at room temperature.
This cake is delicate, and it may crack as it cools. Handle with care.
Chill the cake thoroughly in the fridge for clean cuts. After each slice, rinse the knife in hot water and dry it with a towel.