Introduction

Chocolate Magic Custard Cake is a delightful dessert that transforms during baking into three distinct layers: a dense chocolate cake, a creamy custard, and a light chocolate mousse. With simple ingredients and straightforward steps, this cake promises a magical treat perfect for any occasion.

The image shows nine square brownies arranged on a white marbled textured surface. Each brownie has two visible layers: a dense, dark brown base layer and a slightly lighter brown middle layer with a fudgy texture. The top of each brownie is dusted evenly with white powdered sugar, creating a light, snowy effect. The edges of the brownies are clean and straight, highlighting their square shape. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg yolks (at room temperature)
2/3 cup granulated white sugar
1 teaspoon vanilla extract
½ cup (1 stick) salted butter, melted
2 cups milk (at room temperature or lukewarm)
¾ cup cake or all-purpose flour
1/3 cup unsweetened cocoa powder
4 egg whites
1 tablespoon white granulated sugar
½ teaspoon salt

Instructions

Step 1: Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Separate the eggs, placing yolks in one bowl and whites in another.
Step 3: In the yolk bowl, add sugar and vanilla extract. Beat until pale and creamy, about 4 to 5 minutes.
Step 4: Pour in melted butter and mix for 1 minute on low speed.
Step 5: Sift in flour and cocoa powder, then whisk or beat to combine.
Step 6: Slowly pour in the milk while continuing to beat until just combined. Set this mixture aside.
Step 7: Preheat the oven to 325°F (170°C) or 150°C if using a fan-assisted oven.
Step 8: Rinse and dry beaters, then beat egg whites on medium speed for 1 minute.
Step 9: Add 1 tablespoon sugar and salt to the whites. Continue beating for about 4 minutes until stiff peaks form. Avoid overbeating.
Step 10: Gently fold the egg whites into the yolk mixture in two batches using a spatula. It’s normal for the mixture to remain slightly runny.
Step 11: Pour the batter into the prepared pan and bake for 40-45 minutes. If the top browns too quickly, cover with foil shaped as a dome, avoiding contact with batter.
Step 12: At 40 minutes, check if the top is firm and the batter underneath does not move when gently shaken. If not done, return to oven, covered, and check every 5 minutes.
Step 13: Once baked, turn off the oven and leave the cake inside for 5 minutes with the door slightly open to prevent collapsing.
Step 14: Remove the cake from the oven and let it cool in the pan for 30 minutes.
Step 15: Refrigerate the cake in the pan for 1 hour to allow the custard to set and the cake to shrink slightly.
Step 16: Lift the cake out using the parchment overhang. Optionally dust the top with cocoa powder or powdered sugar, then slice and serve.

Tips & Variations

Use gluten-free flour instead of regular flour to make this cake gluten-free.
Ensure eggs and milk are at room temperature for better consistency.
Be careful not to overbeat egg whites to avoid a curdled texture.
If the top browns too quickly, covering with foil helps prevent burning while baking through.
For extra flavor, add a pinch of cinnamon or a splash of espresso powder to the cocoa mixture.

Storage

Store the cake covered in the refrigerator for up to 3 days. The custard layer keeps well chilled and the cake remains moist. To serve, allow it to come to room temperature or warm briefly in the microwave for a softer texture.

How to Serve

The image shows two square pieces of chocolate dessert placed on a white marbled surface. One piece is dusted with a thick layer of white powdered sugar on top, creating a contrast with the dark brown chocolate beneath. The other piece reveals three distinct layers from bottom to top: a dense dark brown chocolate layer, a smooth medium brown chocolate mousse layer, and a slightly textured dark chocolate cake layer on top. To the side, there is a round wooden board with two red strawberries, one whole and one sliced, adding a fresh, bright red color to the scene. Two copper-colored forks rest near the desserts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark cocoa powder instead of unsweetened cocoa powder?

Yes, dark cocoa powder can be used, but it may deepen the chocolate flavor and slightly alter the bitterness. Adjust sugar if needed to maintain balance.

Do I have to use parchment paper to line the pan?

Using parchment paper with an overhang is highly recommended to easily lift the delicate cake out after baking without breaking.