Chocolate Magic Cake

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Chocolate Magic Cake magically transforms into 3-layers of deliciousness! Dense cake on the bottom, chocolate custard in the center & a lighter cake on top.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 244kcal

Author: Linda Warren

Ingredients

4 eggs, room temperature, divided
¾ cup sugar
1 Tablespoon water
½ cup butter, melted (1 stick)
⅛ teaspoon salt
1 teaspoon vanilla extract
6 ½ Tablespoons all-purpose flour
6 Tablespoons cocoa powder
2 cups milk, warmed slightly
1 teaspoon white vinegar
Garnish: powdered sugar, strawberries or raspberries, mint leaves

Instructions

Preheat oven to 325°F. Spray an 8×8-inch baking dish with nonstick spray.
Separate eggs and place yolks in a large bowl of an electric mixer. Add in sugar and water & beat until creamy & light.
Continue beating as you add in melted butter, salt and vanilla. Mix until well incorporated and batter is light & fluffy.
In a small bowl, combine flour and cocoa powder. Add to batter a little at a time, mixing well after each addition. Continue mixing and add milk, warmed just enough so that it doesn’t cause the butter to gel. Batter will be thin.
Beat egg whites and vinegar in electric mixer until they form stiff peaks. Fold a little into chocolate mixture. Then fold chocolate mixture into the remaining egg whites. Fold gently to combine. Some white streaks are OK.
Pour into prepared pan. Bake 60-65 minutes or until top edges look set and the center jiggles just slightly.
Place on wire rack to cool completely. Once cool, refrigerate for a few hours to help the custard to gel and make cutting into squares easier. Garnish with powdered sugar and fresh berries.
Store in refrigerator.

Notes

STORING

Store the cake in an airtight container in the refrigerator for up to 4 days.

Freezing is not recommended because the custard layer can become grainy once thawed.

Nutrition