chocolate magic cake slices on a white plate next to powdered sugar
Cakes

Chocolate Magic Cake

0 comments
Jump to Recipe

This homemade chocolate magic cake recipe is so awesome. It is a cross between a chocolate cake, chocolate custard, and chocolate flan. If you like those things you will love this chocolate magic cake!

Why is it called a chocolate magic cake? Because you take all the 6 ingredients and mix them together into one batter, but when it bakes three layers will separate. It is quite remarkable really. Kind of like this chocoflan how the ingredients separate themselves while baking.

This cake is so easy to make, if I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

Several ingredients in glass bowls on a wooden table.

In order to make this chocolate magic cake, you only need six ingredients. Yes only 6:

  • Butter – You can use salted or unsalted butter.
  • Eggs – Use large eggs.
  • Sugar
  • Flour – All-purpose flour or cake flour, don’t use self-rising flour.
  • Cocoa powder – Unsweetened cocoa powder, don’t use the instant chocolate milk powder.
  • Milk – Use whole milk, 2%, 1%, etc.
Slice of chocolate magic cake on a white plate.

Tools

  • Bowls
  • Hand mixer or stand mixer
  • Spatula
  • 8x8 pan
  • Kitchen spray or shortening
  • Parchment paper
  • Sifter

Step 2: How to make a chocolate magic cake

Hand separating an egg white from the yolk over a bowl.

Begin by preheating the oven to 320 F/160 C. Melt the butter in a microwave-safe bowl in the microwave or in a pot on the stovetop.

Time to separate the eggs. Crack the egg open and then shuffle the egg yolk back and forth from the shells allowing the egg white to fall into a medium bowl. Then place the egg yolk in another bowl.

TIP: If you accidentally get some shell in the egg white use the big shell half to scoop it out. Don’t try and use your fingers, it is much too hard to grab that way, haha.

Beaters above a medium bowl of egg whites.

Use a hand mixer or stand mixer and beat the egg whites for 3 to 5 minutes or longer until when you pull the beaters up the egg white says in a “peak” and doesn’t fall over.

Melted butter being added to the chocolate magic cake batter

Add the white granulated sugar to the egg yolks and cream them together really well until it is a dull yellow color. Then pour in the melted butter. Make sure the butter isn’t still hot, don’t want to cook the eggs yolks.

Mix until combined, and then put the mixer aside, and do the rest by hand.

Hand sifting dry ingredients into the magic cake batter.

Add the cocoa powder and flour to a sifter and sift it into the main bowl with the other ingredients. If you don’t have a sifter, just put the two together in a separate bowl and whisk them well, then pour it into the batter.

White spatula sitting in a large bowl of chocolate magic cake batter.

Use a spatula and fold in the dry ingredients until just combined. Pour in the milk a third of it at a time and stir until incorporated. The batter will be fairly runny.

Finished chocolate magic cake batter in a large bowl on a wooden table.

Now to finish off the chocolate magic cake batter, all you need to do is fold in the egg whites. Don’t stir, it will break up the air that you created in the egg whites. Add about a third of them at a time, until all incorporated.

You may have a few little clumps of egg white, but don’t worry about that.

Step 3: Bake the chocolate magic cake

Chocolate magic cake batter poured into a baking pan with parchment paper.

Line an 8x8 inch baking pan or 7x11 inch pan. Spray the bottom of the pan first which will help keep the parchment paper on the bottom of the pan.

Pour the batter into the pan. Place it on the middle rack in the oven and bake for 50 to 60 minutes. Check the cake after 40 minutes. The chocolate magic cake is done when there is only a slight jiggle in the middle.

Freshly baked chocolate magic cake in a parchment paper lined baking pan.

In my oven it takes right around 55 minutes. Remove the cake from the oven and allow it to cool completely in the pan at room temperature. Then place the cake in the fridge and allow it to chill for 1 to 2 hours.

Hand holding a slice of chocolate magic cake over the main cake.

Once chilled, lift up on the parchment paper and pull the whole cake out of the pan. Slice and serve. You may want to top with powdered sugar, or just leave it plain. Some fresh berries go really well with it as well. Easy as that. Enjoy your awesome chocolate magic cake.

How long does chocolate magic cake last?

This cake needs to be stored in the fridge, covered, where it will last 3 to 4 days.

Chocolate magic cake pin for Pinterest
(Pin it!)

Here are some other recipes you may like:

Easy Pecan Pie

Crispy Baked Chicken Wings

Pumpkin Mousse

Brownie Pops

Homemade Mac and Cheese

Chocolate Magic Cake

If you like chocolate, cake, fudge, flan, and custard, you have got to try this amazing cake. It only requires 6 ingredients. The results are magical! When baked it has 3 different layers of yummy goodness.
Prep Time15 mins
Cook Time55 mins
Cooling Time2 hrs
Total Time3 hrs 10 mins
Course: Cakes, Dessert
Cuisine: American, French
Keyword: eggs, flour, soft, sweet
Servings: 9 people
Calories: 274kcal
Author: Matt Taylor

Equipment

  • Bowls
  • Hand Mixer or Stand Mixer
  • Spatula
  • 8x8 pan
  • Kitchen spray or shortening
  • parchment paper
  • Sifter

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

Instructions

  • Preheat the oven to 320 F (160 C). Melt the butter in the microwave or on the stovetop. Set the butter aside to cool.
  • 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. Do this with all the eggs.
  • 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.
  • Cream together the egg yolks and the sugar using your mixer in a separate large bowl.
  • Add in the melted butter and mix that in with the yolks and sugar. Switch to a spatula and put the mixer away.
  • 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.
  • Add the milk about 1/3 of it at a time until it is incorporated into the batter. The batter will be fairly runny.
  • Now we fold in the egg whites with a spatula. Again about 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.
  • Line an 8x8 or 7x11 inch baking pan with parchment paper. Pour all the batter into the pan. Bake it for 50 to 60 minutes on the middle rack. Check it at 40 minutes. The cake is done when there is just a slight jiggle in the middle of it.
  • Remove the cake from the oven and allow it to cool completely at room temperature still in the pan. Then place it in the fridge to completely set, 1 to 2 hours.
  • Once set, remove the cake from the fridge and cut it into squares. Top with powdered sugar and berries if you like. Enjoy!

Video

How to Make Chocolate Magic Cake | Easy Chocolate Custard Cake Recipe

Notes

List of nutritional facts for chocolate magic cake.

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating




Newsletter