Chocolate Magic Custard Cake Recipe

Making this cake feels like a delightful culinary journey. From the moment you separate the eggs to the magical transformation in the oven, each step builds anticipation for the velvety layers and rich chocolate flavor that await.

This Chocolate Magic Custard Cake takes simple ingredients and makes layers of dessert magic. It uses eggs, powdered sugar, and cocoa powder, which are combined to create a flavor that is rich and magical.

The melted butter and whole milk make up the creamy, custard-like base of the cake. The melted butter and whole milk are used to combine chocolate magic custard cake with a sprinkle of powdered sugar.

The end result is a cake with a powdered sugar top. It looks, to me at least, as if it should be snowing.

Chocolate Magic Custard Cake Recipe Ingredients

• Eggs: Provide protein and structure; create layers during baking.
• Granulated Sugar: Adds sweetness; essential for caramelization and texture.
• Unsalted Butter: Adds moisture and richness; enhances flavor.
• All-Purpose Flour: Provides structure; helps form the cake’s distinct layers.
• Unsweetened Cocoa Powder: Adds chocolate flavor; contains antioxidants.
• Whole Milk: Adds creaminess; helps achieve the custard texture.
• Confectioners’ Sugar: Dusts on top for sweetness; enhances presentation.

Chocolate Magic Custard Cake Recipe Ingredient Quantities

• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 150 grams (3/4 cup) granulated sugar
• 125 grams (1/2 cup) unsalted butter, melted
• 65 grams (1/2 cup) all-purpose flour
• 50 grams (1/2 cup) unsweetened cocoa powder
• 1/4 teaspoon salt
• 500 milliliters (2 cups) whole milk, lukewarm
• Confectioners’ sugar, for dusting

How to Make this Chocolate Magic Custard Cake Recipe

1. Set your oven to 325°-degree Fahrenheit (160°-degree Celsius). An 8×8 inch (20×20 cm) baking dish should be prepared by greasing and lining it with parchment paper. Be sure to leave an overhang of parchment paper on the sides of the dish for easy removal of the finished product.

2. Separate the yolks from the whites and place them in two different bowls. The whites will be set aside and used later in the recipe.

3. In the bowl containing the egg yolks, add the sugar and vanilla extract, and mix with an electric mixer until pale and creamy.

4. Melted butter should be mixed in gradually, beaten in until fully combined.

5. Sift together the flour, cocoa powder, and salt, and then gently fold into the yolk mixture using a spatula.

6. Incorporate the lukewarm milk into the batter using a whisk; the batter, when finished, should be smooth and well combined.

7. In a different bowl containing the egg whites, beat them until they form stiff peaks.

8. Carefully combine the beaten egg whites with the chocolate batter. Do this in three stages, and when each stage is complete, you should have a batter that is very thin and a little lumpy.

9. Fill the baking pan with the batter and smooth the top.

10. Bake 50-60 minutes, or until the top is firm and slightly golden. Let the cake cool completely before removing from the dish. Dust with confectioners’ sugar before serving. Enjoy!

Chocolate Magic Custard Cake Recipe Equipment Needed

1. Oven
2. 8×8 inch (20×20 cm) baking dish
3. Parchment paper
4. Two mixing bowls
5. Electric mixer
6. Spatula
7. Sifter
8. Whisk

FAQ

• What makes this a “magic” cake?What makes this cake so special is that it separates into three distinct layers while baking. The bottom layer is dense, the middle layer is custardy, and the top layer is a light foam that almost defies gravity.
• Can I use a substitute for whole milk?For the best texture, whole milk is recommended. But you can use 2% milk if it’s what you have on hand. Skim milk is not the way to go, as it almost surely won’t provide the necessary consistency.
• Do I need to refrigerate the cake after baking?Certainly! Here’s the revised version:

  It’s best to put the cake in the refrigerator until it’s completely set, as it boosts the custard-like texture and makes cutting the cake much simpler.

• Is it necessary to use room temperature eggs?Indeed, utilizing eggs that are at room temperature aids in obtaining a uniform batter and in creating a smooth cake with good structure and layers.
• How should I store leftover cake?Any leftover cake can be stored in the fridge for up to three days. The texture and flavors improve slightly with time.
• Can I add nuts or chocolate chips to the batter?We do not recommend this, because added ingredients could interfere with the separation of layers, which is key to this cake’s “magic” effect.

Chocolate Magic Custard Cake Recipe Substitutions and Variations

Unsalted Butter:
Coconut oil or vegetable oil can be used in equal measure as a substitute.
All-Purpose Flour:
Substitute with the same quantity of a gluten-free all-purpose flour blend.
Unsweetened Cocoa Powder:
For a smoother flavor, utilize Dutch-processed cocoa powder.
Whole Milk:
Almond milk or any other plant-based milk can be substituted for a dairy-free alternative.
Confectioners’ Sugar:
For a lower-calorie option, use an equal amount of powdered sugar substitute.

Pro Tips

1. Proper Egg Whites Beating Ensure that the bowl and beaters are completely clean and free of any grease before beating the egg whites. This will help them reach stiff peaks more easily. Adding a pinch of cream of tartar can also stabilize the whites and ensure they stay stiff.

2. Folding Technique When combining the beaten egg whites with the chocolate batter, use a gentle folding technique. This will help maintain the airiness provided by the egg whites, leading to a lighter texture in the cake.

3. Consistent Temperature Make sure all ingredients, especially the eggs and milk, are at room temperature, which helps in achieving a smooth and homogeneous batter.

4. Avoid Overmixing Be careful not to overmix the batter once the dry ingredients are added. Overmixing can result in a dense texture rather than the desired light and airy consistency.

5. Cooling and Setting Allow the cake to cool completely before attempting to remove it from the pan. This cooling period is crucial for the layers to set properly and for easy slicing without breaking.