Chocolate Magic Cake

by In The Kitchen With Matt

6.8K9622

Intro: Chocolate Magic Cake

In this instructable I will show you how to make chocolate magic cake. This chocolate magic cake recipe is easy to make using only 6 ingredients. Why is it called a magic cake? Because when it bakes you will wind up with distinct cake layers, or different types of cake just from one batter. It tastes like a cross between chocolate cake, chocolate custard, and chocolate flan. If I can do it you can do it, let's get baking!

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If you have any questions or comments leave them down below and I will get back to you as soon as I can.

STEP 1: Ingredients/Tools

Print the recipe here if you like.

Ingredients:

  • 1/2 cup butter, melted (113g)
  • 4 large eggs, separated
  • 1 cup of white granulated sugar (198g)
  • 1/2 cup of all-purpose flour (70g)
  • 1/3 cup of unsweetened cocoa powder (33g)
  • 2 cups of lukewarm milk (500ml)

Tools:

  • Bowls
  • hand mixer or stand mixer
  • spatula
  • 8x8 pan
  • kitchen spray or shortening
  • parchment paper
  • sifter

STEP 2: Melt the Butter

First let's preheat the oven to 320 F (160 C). Now let's melt our butter in the microwave or on the stovetop. Set the butter aside to cool.

STEP 3: Separate the Eggs

Now let's separate the egg yolks from the egg whites. Crack the egg then open it up and slide the yolk from shell to shell allowing the egg white to fall into one bowl, then place the egg yolk in the other bowl. If you get a little shell in the bowl, use a bigger shell half to get it out, don't try and use your fingers to get the shell bit out.

STEP 4: Egg White Peaks

Now using a mixer beat those egg whites, until stiff peaks form. It takes a few minutes 3 to 5 minutes to get it to that stage. Lift the beaters up and if the egg white stays up and doesn't fall over, you are good to go. :) Easier to tell in the video.

STEP 5: Yolk and Sugar

Now cream together the egg yolks and the sugar using your mixer.

STEP 6: Butter, Butter, Butter

Now we add in our melted butter, make sure it isn't hot. Then mix that in with your yolk and sugar. At this point we will put the mixer aside. We will be using the spatula from now on.

STEP 7: Dry Ingredients

Next add the flour and cocoa powder to a sifter and add the dry mixture to the batter. Then fold it in with your spatula, just until everything is combined.

STEP 8: Milk

Next we add the milk about 1/3 of it at a time until it is incorporated into the batter. The batter will be fairly runny.

STEP 9: Folding Egg Whites

Now we fold in our egg whites with a spatula. Again about a 1/3 of the egg whites at a time. It takes a bit of time, just be patient and keep folding until the egg whites are blended in. You may have a few little clumps of egg white. Don't worry about that.

STEP 10: Pour, Bake, Chill, Serve

Next pour the cake batter into a parchment paper lined 8x8 pan. Spray the bottom of the pan so the parchment paper will stick to it, then spray the parchment paper itself. Bake the cake for 50 to 60 minutes. After about 40 minutes check it. The cake is done when there is a slight jiggle in the middle. In my oven it takes about 55 minutes or so. After the cake is done, let it cool completely in its pan at room temp, then place the cake in the fridge and let it chill for 1 to 2 hours. After that you are ready to pull it out of the pan, then cut into it. Enjoy! :) Magic, magic, magic chocolate cake.

17 Comments

justMaD 4 years ago

Made it yesterday night and tried this morning, yum!
Thanks for the metric measurements by the way! Worked out perfectly.

In The Kitchen With Matt 4 years ago

So awesome! Glad you made it. Oh good, sometimes I wonder if the the metric conversions I do are correct. haha :)

justMaD 4 years ago

My wife doesn't like the consistency, because it reminds her of pudding skin, which she hated as child...

I like it though, so there's more for me then ;)

In The Kitchen With Matt 4 years ago

Yeah the consistency can be a bid weird, especially when you hear cake, and you think it will taste like normal cake, and then it doesn't. haha. Glad you like it!

rocket radhi 4 years ago

Looks yummy, can you please tell an alternative for eggs ?

Alaskan Bev 4 years ago

In some other recipes I read many moons ago it was said that if you were short an egg in a two-egg recipe, you could substitute a fair-sized dollop of mayonnaise for the missing egg. However, you asked for substitutes for "eggs," which is a whole different matter. If allergies, dietary restrictions or preferences (veganism, religious), or cost prohibit the use of eggs, you may have to really experiment and hopefully come up with something workable or else just forego recipes such as this. Good luck!

In The Kitchen With Matt 4 years ago

Agreed. Unfortunately I think part of the magic of this cake and the way the chemistry works with the layers, is because of the eggs. Similar to a chocoflan cake.

In The Kitchen With Matt 4 years ago

Thanks. Unfortunately there is not alternative for eggs for this particular recipe. Sorry!

GregS278 4 years ago

So bake for 50 or 60 minutes at ??? f somewhere at the top you say pre heat
the oven at 320 f so is that the temperature to cook it? You never said when
you got to putting in in the pan!

In The Kitchen With Matt 4 years ago

Hi GregS278, yes at 320 f. Generally when a recipe says to preheat the oven to a certain temp, that is the same temp you bake the food at. :)

Timothy M 4 years ago

Yes, you bake it at 320f. The pre-heat is so when you're done mixing everything you don't need to wait for the oven to heat up.

cwoverfi 4 years ago

Wondering if you could use Monkfruit sugar in place of regular granulated sugar?

In The Kitchen With Matt 4 years ago

I am not sure, I don't have much experience with Monkfruit. So I don't know if it will have the same effect. Give it a try and let me know how it goes! :)

maxhirez 4 years ago

The pictures make me drool!