Chocolate Magic Cake
This decadent Chocolate Magic Cake has 3 layers made from one thin batter! Fudgy bottom layer. Custard middle layer. Sponge cake on top. The magic happens in the oven!
Servings: 9 servings
Calories: 245kcal
Cost: 8
Equipment
Ingredients
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/2 cup salted butter melted
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/3 cup unsweetened cocoa powder plus 1 tsp for garnish
- 2 cups whole milk lukewarm
- 1/2 teaspoon cream of tartar
Instructions
- Preheat oven to 325 degrees F.
- Line an 8-inch square cake pan or dish with aluminum foil or parchment paper. If using aluminum foil, coat the foil with cooking spray or baking spray.
- Separate the eggs; place the egg yolks in a large mixing bowl with the sugar. Place the egg whites in another large mixing bowl.
- Beat the egg yolks and sugar on high speed with an electric mixer for 2 minutes. Mixture will be thick and lemon-colored. On low speed, gradually add the melted butter and vanilla, scraping down the sides as needed.
- Add the flour and cocoa powder to the egg yolk mixture. Beat just until flour is combined. Gradually add the milk, beating just until combined.
- Wash the beaters thoroughly so there’s no chance of getting any egg yolk in the egg whites. Beat the egg whites on medium speed of the mixer until foamy; add the cream of tartar. Increase the speed to high and beat until the egg whites form stiff peaks, about 2 minutes.
- Whisk about one-third of the egg whites into the thin batter. Tip: I just take off the two beaters from the mixer to avoid washing another utensil.
- Gently fold the remaining egg whites in with a flexible spatula. It’s ok if there are still a few streaks of egg whites. Pour the batter in the prepared cake pan.
- Bake at 325 degrees for 38 to 40 minutes, or just until the center jiggles slightly when gently shaken. If it doesn’t jiggle at all, it has baked too long. It will firm up when chilled.
- Let the cake cool completely on a wire rack, about 1 hour. Cover and refrigerate at least 2 hours to chill thoroughly. Using the overhang of aluminum foil or parchment paper, lift the cake out of the pan and cut into 9 squares. You should see 3 distinct layers. Sprinkle with 1 teaspoon cocoa powder, if desired.
Notes
- Be sure to use dairy milk to guarantee the layers form properly.
- Don't let the milk sit out on the counter to become lukewarm. Heat it in the microwave for 1 minute on HIGH or on the stovetop just until lukewarm, instead.
- Submerge eggs in very warm (not HOT) tap water for 5 minutes to bring them up to room temperature.
- For other topping ideas, dust with powdered sugar or add a dollop of whipped cream or Cool Whip.
Nutrition
Serving: 1square | Calories: 245kcal