Best 3 Chocolate Magic Custard Cake Recipes

CHOCOLATE MAGIC CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 8"x8" baking dish with butter or cooking spray.
• In a medium bowl bowl, whisk together the flour and cocoa powder. Set aside.
• In a separate bowl, whip the egg whites with vinegar until stiff peaks form. Set aside.
• In a third bowl, beat the egg yolks and sugar until pale yellow in color (it will still be grainy). Beat in the melted butter, espresso powder and vanilla extract until evenly incorporated. Mix the flour mixture into the batter until evenly incorporated. Add the milk and beat low speed. Gradually and gently fold in the egg whites. Pour the batter into the prepared pan and bake for 50-60 minutes or until the cake is slightly jiggly.
• Cool completely. Dust with powdered sugar and garnish with fresh berries.

CHOCOLATE MAGIC CUSTARD CAKE

Steps:

• Preheat oven to 320F (160C).
• Grease a 8x8 inch baking pan and line it with parchment paper.
• Separate egg whites and yolks.
• Beat egg whites in a bowl until stiff and put aside.
• Whisk egg yolks, vanilla extract and sugar until creamy.
• Add melted butter and mix for half a minute.
• Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.
• Pour the milk gradually and continue whisking.
• Add in the egg whites, one third at a time and gently stir with a whisk. Don't overmix, just stir until combined.
• Pour this runny batter into the baking pan and bake for 60 minutes.
• The centre of the cake will still be jiggly when removed from oven.
• Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.
• Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.
• Keep it in refrigerator until you finish it all.

CHOCOLATE MAGIC CUSTARD CAKE

Steps:

• Separate egg whites and yolks. Mix and combine flour and cocoa powder.
• Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
• Add melted butter and vanilla extract and mix for half a minute.
• Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
• Pour the milk gradually and continue beating.
• Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
• Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
• Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.