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Chocolate Magic Custard Cake Recipe

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4.9 from 553 reviews

This Chocolate Magic Custard Cake is a delightful two-layer dessert featuring a rich, dense chocolate custard layer beneath a light, airy chocolate sponge. Baked in a single pan and made by gently folding whipped egg whites into a chocolaty batter, it creates a wonderful contrast in textures and an irresistibly smooth chocolate flavor 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
  • 2 cups milk (at room temperature or lukewarm)
  • ¾ cup cake or all-purpose flour
  • 1/3 cup unsweetened cocoa powder

Egg Whites Mixture

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

Instructions

  1. Prepare the baking pan: Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy cake removal after baking.
  2. Separate the eggs: Place the egg yolks in one bowl and the egg whites in another.
  3. Make the egg yolk mixture: Add sugar and vanilla extract to the egg yolks; beat until pale and creamy, about 4 to 5 minutes.
  4. Add melted butter: Pour in cooled melted butter and mix on low speed for 1 minute.
  5. Incorporate dry ingredients: Sift the flour and cocoa powder into the yolk mixture and whisk to combine.
  6. Add milk: Slowly pour in the milk while beating until just combined. Set this batter aside.
  7. Preheat oven: Preheat oven to 325°F (170°C) or 150°C if using a fan-assisted oven.
  8. Prepare egg whites: Rinse and dry the beaters. Beat egg whites on medium speed for 1 minute.
  9. Add sugar and salt to egg whites: Add 1 tablespoon sugar and ½ teaspoon salt to egg whites and continue beating for about 4 minutes until stiff peaks form. Avoid overbeating.
  10. Combine mixtures: Gently fold half the beaten egg whites into the yolk batter using a spatula, then fold in the remaining whites cautiously without overmixing. The batter will look thin and slightly runny.
  11. Pour and bake: Pour the combined batter into the prepared pan and bake for 40-45 minutes. If the top browns too quickly, cover loosely with foil shaped into a dome to prevent burning.
  12. Check doneness: At 40 minutes, the cake top should be firm. Gently shake the tin; no movement underneath indicates doneness. If not set, cover and continue baking, checking every 5 minutes.
  13. Rest in oven: Once baked, turn off the oven and leave the cake inside for 5 minutes with the door slightly open (use a wooden spoon to keep it ajar) to prevent collapsing due to sudden temperature change.
  14. Cool: Remove the cake from the oven and let it cool in the pan for about 30 minutes at room temperature.
  15. Refrigerate: Refrigerate the cake while still in the pan for 1 hour to allow the custard to set; the cake may shrink slightly during cooling.
  16. Serve: Lift the cake out using the parchment paper overhang, sift cocoa powder or powdered sugar over the top if desired, slice, and serve.

Notes

  • Use room temperature eggs to ensure better mixing and volume in the batter.
  • Salted butter is recommended for richer flavor, but unsalted butter can be used adjusting added salt accordingly.
  • Milk should be lukewarm or room temperature to prevent curdling when combined with melted butter and eggs.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend of equal quantity.
  • Do not overbeat egg whites as it can cause the dessert to lose its delicate custard texture.
  • If the cake top browns too fast, covering loosely with foil helps prevent burning while allowing the custard to cook through.
  • Letting the cake rest in the off-oven with slightly open door helps avoid collapsing from sudden temperature changes.
  • Refrigeration is important to set the custard layer and achieve the signature texture of this magic cake.

Keywords: Chocolate magic cake, custard cake, magic cake recipe, chocolate dessert, baked custard cake

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