Chocolate Magic Cake
This Chocolate Magic Cake has three layers of cake, custard, and souffle, all made from one batter. It satisfies any chocolate cravings!
Servings: 9 slices
Calories: 300kcal
Ingredients
- 1 stick unsalted butter
- 4 eggs whites and yolks separated, at room temperature
- 1 cup sugar
- ½ cup AP flour
- ⅓ cup Dutch processed cocoa powder I used Hershey's
- 2 cups Lukewarm milk
- Powdered sugar to top
Instructions
- Preheat the oven to 320F.
- Coat the bottom of an 8X8 inch baking dish with non stick spray. Line it with parchment paper and coat the paper with non stick spray.
- Melt butter in a microwave safe bowl and set aside to cool.
- Beat egg whites in a clean and dry bowl until stiff peak. Set aside.
- In another bowl, mix egg yolks and sugar until light and creamy.
- Add melted butter and mix until fully combined.
- Sift all purpose flour and dutch processed cocoa powder into the batter and mix using a spatula until fully combined.
- Add milk and mix well.
- Fold in the egg whites one third at a time. Fold gently using a spatula and don't over mix.
- Pour the batter in to the baking dish and bake for 60 minutes. Check after 40 minutes. The cake is done once the center is jiggles slightly but feels firm.
- Let the cake cool in room temperature and then put it in the refrigerator for one to two hours.
- Dust with powdered sugar and slice.
Notes
- This cake is best served on the same day.
- The batter will be very thin. Don't worry, that's how it should be. A few egg white lumps are fine, too.
Nutrition
Calories: 300kcal