Print

Chocolate Magic Custard Cake Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

Chocolate Magic Custard Cake is a delightful dessert that magically separates into three distinct layers during baking: a dense chocolate cake layer on top, a creamy custard layer in the middle, and a silky pudding layer at the bottom. This recipe uses simple ingredients and a unique folding technique to create a luscious treat perfect for any occasion.

Ingredients

Scale

Egg Yolks Mixture

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

Egg Whites Mixture

  • 4 egg whites
  • 1 tablespoon white granulated sugar
  • ½ teaspoon salt

Instructions

  1. Prepare Baking Pan: Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal of the cake.
  2. Separate Eggs: Carefully separate the egg yolks and egg whites into two different bowls.
  3. Make Egg Yolk Mixture: To the bowl with egg yolks, add 2/3 cup granulated sugar and 1 teaspoon vanilla extract. Beat on medium speed for 4-5 minutes until the mixture is pale and creamy.
  4. Add Butter: Pour in the cooled melted butter to the yolk mixture and beat on low speed for 1 minute to combine.
  5. Add Dry Ingredients: Sift the flour and unsweetened cocoa powder together, then gradually add this to the yolk mixture. Use a whisk or beat at low speed to combine evenly.
  6. Incorporate Milk: Slowly pour in the milk while continuously beating until just combined. Set this batter aside.
  7. Preheat Oven: Preheat your oven to 325°F (170°C), or 150°C if using a fan-assisted oven.
  8. Make Egg White Mixture: Rinse and dry your beaters or whisk. Beat the egg whites on medium speed for 1 minute. Add 1 tablespoon granulated sugar and ½ teaspoon salt, then continue beating for about 4 minutes until stiff peaks form. Do not overbeat.
  9. Fold Mixtures: Gently fold half of the beaten egg whites into the yolk batter using a spatula. Then fold in the remaining egg whites carefully to avoid deflating the mixture. A few egg white specks remain is normal.
  10. Bake: Pour the batter into the prepared baking pan and bake for 40–45 minutes. If the top browns too fast, cover it loosely with a foil dome to avoid burning.
  11. Check for Doneness: At 40 minutes, the cake’s top should be firm. Gently shake the pan; if the batter moves underneath, continue baking covered, checking every 5 minutes until set.
  12. Cool in Oven: Once baked, turn off the oven and leave the cake inside with the door slightly open for 5 minutes to prevent collapse from temperature shock.
  13. Cool to Room Temperature: Remove from the oven and allow the cake to cool in the pan for about 30 minutes.
  14. Refrigerate: Leave the cake in the pan and refrigerate for 1 hour to let the custard set properly. The cake will shrink slightly as it cools.
  15. Serve: Lift the cake out using the parchment overhang. Optionally sift cocoa powder or powdered sugar on top for garnish. Slice and serve chilled.

Notes

  • Use room temperature eggs to ensure proper mixing and volume.
  • Butter should be melted and cooled to avoid cooking the eggs prematurely.
  • If you prefer gluten-free, substitute cake flour with a gluten-free flour blend.
  • Ensure milk is at least lukewarm or room temperature before adding to the batter to prevent clumping.
  • Do not overbeat egg whites as it can cause curdling and tough texture.
  • Cover with foil if the cake top browns too quickly during baking.
  • Cooling the cake gradually in the oven prevents collapse due to sudden temperature changes.
  • Chilling the cake before serving helps the custard layer set perfectly.

Keywords: Chocolate custard cake, Magic cake, layered dessert, chocolate dessert, custard cake, easy chocolate cake

Find it online: https://ricoloranz.com/chocolate-magic-custard-cake-recipe/