Introduction

Chocolate Magic Custard Cake is a delightful dessert that transforms from a single batter into three distinct layers of cake, custard, and mousse as it bakes. This rich and velvety treat is surprisingly simple to make and sure to impress your family and friends.

A square piece of dessert is shown with three layers. The bottom layer is a smooth, light brown, dense base. The middle layer is slightly darker brown and creamy. The top layer is a darker, airy cake with a soft texture, dusted thickly with white powdered sugar. The dessert rests on a white marbled surface with some powdered sugar scattered around. In the background, two more pieces of the dessert are partially visible, along with white plates and three forks. 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 granulated sugar and vanilla extract. Beat until pale and creamy, about 4 to 5 minutes.
Step 4: Pour melted butter into the yolk mixture and mix on low speed for 1 minute.
Step 5: Sift in flour and cocoa powder, then whisk to combine.
Step 6: Slowly add milk while beating until just combined. Set this mixture aside.
Step 7: Preheat the oven to 325°F (170°C), or 150°C for a fan-assisted oven.
Step 8: Rinse and dry the beaters. Beat egg whites on medium speed for 1 minute. Add 1 tablespoon sugar and salt.
Step 9: Continue beating egg whites until stiff peaks form, about 4 minutes. Avoid overbeating to prevent curdling.
Step 10: Gently fold half of the beaten egg whites into the yolk mixture using a spatula. Then fold in the remaining whites carefully.
Step 11: Pour the batter into the prepared pan. It will look thin and runny, which is normal.
Step 12: Bake for 40-45 minutes. If the top browns too quickly, cover loosely with foil shaped into a dome.
Step 13: At 40 minutes, check that the top is firm and shake the pan gently. If batter moves underneath, bake longer, covering with foil as needed.
Step 14: Once baked, turn off the oven and leave the cake inside with the door slightly open for 5 minutes to prevent collapse.
Step 15: Remove the cake and let it cool in the pan for 30 minutes.
Step 16: Refrigerate the cake in the pan for 1 hour to allow the custard layer to set.
Step 17: Lift the cake from the pan using the parchment paper overhang. Dust with cocoa powder or powdered sugar if desired. Slice and serve.

Tips & Variations

Use cake flour for a lighter texture, or substitute with gluten-free flour for a gluten-free option.
Ensure eggs and milk are at room temperature to achieve proper layering.
Do not overbeat the egg whites to avoid curdling, which affects texture.
If the cake browns too fast, cover with foil to prevent burning while baking thoroughly.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat gently in a warm oven if desired, but it is best enjoyed chilled to appreciate its custard layer.

How to Serve

The image shows two square pieces of chocolate cake placed on a white marbled surface. The piece on the right reveals a three-layer structure: a top layer of dry, crumbly dark brown cake, a middle smooth and glossy chocolate mousse layer in medium brown, and a bottom dense chocolate cake layer in a darker brown shade. The piece on the left is topped with a thick dusting of white powdered sugar, covering the surface completely. Nearby, on a round wooden board, are whole and sliced bright red strawberries. Above the cake pieces, a golden fork and knife rest on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does the cake have three layers?

The unique batter separates during baking into a dense chocolate cake layer on top, a creamy custard in the middle, and a light mousse at the bottom due to the combination of carefully folded egg whites and the baking process.

Can I make this cake ahead of time?

Yes, in fact the cake benefits from chilling for at least an hour to set the custard layer properly. It can be made a day in advance and stored covered in the refrigerator.