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You are here: Home / Dessert / Chocolate Magic Custard Cakes

Chocolate Magic Custard Cakes

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

January 28, 2015 by Hugs & Cookies xoxo 102 Comments

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Just look at these magical bars!chooclate custard cake

Do you remember my magic custard cakes? Well, I will let you in on a little secret. This chocolate version is even better. I know, it’s hard to believe but trust me! Somehow this batter magically creates three layers in the oven. Once cooled and chilled you will top them with a huge dusting of powdered sugar. Yes, it is necessary and yes, I mean huge! You will then bite into this dessert and wonder how you ever lived without it. It has been my basic food group for the past three days now! hee hee  I am also now proud to now be a WHOoter! I created this recipe especially for their kitchen. Like them on Facebook HERE.

Get your 8×8 pan here!

Get Parchment Paper Here!

Chocolate Magic Custard Cakes

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Ingredients
  

  • 4 eggs whites separated from yolks, room temp
  • 1 tsp vanilla extract
  • ¾ cup sugar
  • 8 Tablespoons butter melted
  • ¾ cup all purpose flour
  • ½ cup cocoa powder
  • 2 cups milk lukewarm
  • powdered sugar for dusting cake

Instructions
 

  • Preheat oven to 325 F degrees.
  • Line 8 inch x 8 inch baking dish with parchment.
  • Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  • Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins.
  • Add the cocoa and flour and mix it in until fully incorporated.
  • Slowly start adding the milk and beat until everything is well mixed together.
  • Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
  • It will be hard to fold them, but just keep trying until you no longer have large egg white clumps. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
  • Cool to room temp and then chill.
  • Dust heavily with powdered sugar.
  • Enjoy this spectacular and magical treat!

chooclate custard custard cakes custard chocolate

Check out the Vanilla Version of the Magic Custard Cake HERE.

Screen Shot 2015-01-28 at 10.34.43 PM

Screen Shot 2015-01-29 at 7.02.51 PM

chocolate magic custard cakes

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Filed Under: Cake, Custard/Trifle, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Carolyn Hargreaves says

    January 28, 2015 at 11:54 pm

    Love your site and you have great easy recipes

    Reply
    • Hugs & Cookies xoxo says

      January 29, 2015 at 7:20 pm

      Thank you!!!!!!

      Reply
  2. Chris kelly says

    January 29, 2015 at 10:15 pm

    What size baking dish?

    Reply
    • Hugs & Cookies xoxo says

      January 29, 2015 at 10:16 pm

      8×8

      Reply
    • CAROLE SABER says

      March 18, 2016 at 8:20 pm

      8X8 BAKING DISH

      Reply
    • carole saber says

      March 25, 2016 at 6:16 pm

      8 X 8 PAN

      Reply
  3. Linda/Jazzymom says

    January 30, 2015 at 8:17 pm

    This looks fabulous! A must try!
    xoxoxoxoxo

    Reply
    • Hugs & Cookies xoxo says

      January 31, 2015 at 4:06 pm

      Yay!!! You’ll love it! xoxo

      Reply
  4. Esabel says

    February 4, 2015 at 7:27 am

    My batter ws very liquidy it lookeslike a bowl of hot chocolate…..is it supposed to be of a liquid consistency prior to adding the egg whites?

    Reply
    • Hugs & Cookies xoxo says

      February 4, 2015 at 6:51 pm

      Yes, sounds exactly right!!!!

      Reply
  5. Christina says

    February 19, 2015 at 6:20 pm

    Very rich and chocolatey! Made this today with my 10 year old son, what better to do on a snow day? I do wonder if I baked it for less time would the bottom layer be a bit less rubbery in texture? Or maybe that’s exactly the goal?

    Reply
    • Hugs & Cookies xoxo says

      February 19, 2015 at 10:23 pm

      I *think* that’s the goal. hee hee

      Reply
      • Liz Hartman says

        August 31, 2021 at 7:51 am

        It on for hour and top looks cool but still jiggly

        Reply
  6. Melanie says

    March 8, 2015 at 8:57 pm

    Just made this! Pretty delicious! Now just wondering, should leftovers be fridged or just covered?

    Reply
    • Hugs & Cookies xoxo says

      March 8, 2015 at 9:52 pm

      I would refrigerate!

      Reply
  7. Palma Durflinger says

    March 20, 2015 at 7:33 pm

    Just put this cake in the oven can’t wait to try it. When I folded in the egg whites there was still some lumps of egg white is this right? If not will just have to incorporate better next time. Thanks for your recipe.

    Reply
    • Hugs & Cookies xoxo says

      March 21, 2015 at 4:02 pm

      Yes, it does look lumpy-how was it?

      Reply
      • Palma Durflinger says

        March 22, 2015 at 12:53 am

        It turned out just great. Now my husband wants the chocolate one. Thanks again.

        Reply
  8. Deb says

    April 4, 2015 at 10:15 am

    Where did I go wrong…my cake does not have a custard effect it’s more like a dense cake.

    Reply
    • Hugs & Cookies xoxo says

      April 5, 2015 at 8:12 pm

      I am not sure-was it still yummy?

      Reply
  9. Ann says

    May 12, 2015 at 6:59 am

    Please could we have the recipe in grams and could you tell me what all purpose flour is? Is it plain or self raising flour.

    Reply
    • Michelle says

      May 13, 2015 at 3:21 pm

      plain flour http://www.convertunits.com/from/grams/to/oz 🙂

      Reply
  10. Mary Beth says

    June 25, 2015 at 10:24 pm

    Looks yummy

    Reply
  11. Stacy says

    August 7, 2015 at 9:56 pm

    Does this double easily?

    Reply
    • deb says

      March 16, 2016 at 11:55 am

      did you try doubling it?

      Reply
    • FAYE REINHARD says

      March 26, 2016 at 2:50 pm

      I love this. I had to bake it 10 minutes longer. I am going to fix the chocolate one this week

      Reply
    • maureen says

      July 20, 2016 at 10:19 pm

      can this be doubled I made one it went so quick. everyone wanted seconds so next time I want yo double it. why must We use parchment Paper can I not use bakers joy so it will not stick

      Reply
      • Hugs & Cookies xoxo says

        July 24, 2016 at 6:44 pm

        I am sure it can be doubled. Yay that it was a hit. I am sure spray would work too but I have only tried with parchment.

        Reply
  12. Gayle says

    December 16, 2015 at 10:56 pm

    Danielle,
    I am totally confused. You Chocolate Magic Custard Cakes look “mahvelous” and I want to make them for dessert one night next week when my son in law’s family are visiting. The only question I have is: In the end, you end up mixing all ingredients together and pour them all into an 8 x 8 pan. But, in your pictures of the cake, it looks like there are a few different layers to the cake: an almost cakey base and then the custard “layer”, etc. I know that in some of the pictures, there are two squares of the cakes on the spatula, one on top of the other. If all ingredients are mixed together, do you know why it looks like there are multiple layers to the cakes?? Don’t mean to be a pain in the kiester, but as soon as I read the recipe, I kept going back to the pictures, as I scratched my head!! Thanks so much!! 🙂

    Reply
    • Hugs & Cookies xoxo says

      December 16, 2015 at 10:58 pm

      You are right on Gayle and that is why these are called magic cakes. Those layers you see are somehow created as it bakes. Don’t ask me how but it truly happens! You have to try it out!

      Reply
      • Gayle says

        December 16, 2015 at 11:16 pm

        Thanks so much for the mighty quick reply!! Then “me eyes weren’t trickin’ me”!! I am definitely making it next week for company that is coming from Maine to our home in Maryland. I use to be a caterer until about 20 years ago when I got injured in a car accident, but my specialty was appetizers. I can’t make a pie crust for the life of me. There are FEW things in life that I am intimidated by, but you CAN put a homemade pie crust in that category!!!! Have a wonderful holiday and I will let you know HOW it came out and who enjoyed it most!! 🙂

        Reply
        • Hugs & Cookies xoxo says

          December 17, 2015 at 10:03 pm

          hhaah yes, let me know!!!

          Reply
        • Carol Toftum says

          March 8, 2016 at 10:28 pm

          Try researching NO FAIL Pie Crust. You won’t be sorry. Wrap it loosely in Saran wrap and refrigerate it, like the directions say. When rolling it out, place the “slab’ of pie crust dough between 2 pieces of Saran wrap 1st. Works beautifully.

          Reply
      • April says

        April 13, 2016 at 3:24 pm

        The egg whites float to the top, the flour and sugar sink to the bottom and the yolks and butter mix in the middle to make a wonderful custard.
        That’s what I think anyway.

        Reply
    • grace says

      March 28, 2016 at 7:03 pm

      thanks for asking – I was wondering the same thing. Good to know…even more reason to try it

      Reply
  13. Rachel - helbergfarmstories says

    December 21, 2015 at 12:07 pm

    Thank you for sharing

    Reply
  14. Nancy says

    January 1, 2016 at 1:24 pm

    Any adjustment if you use 2% milk?

    Reply
    • Hugs & Cookies xoxo says

      January 1, 2016 at 10:24 pm

      I would only use whole milk here.

      Reply
  15. Kelly says

    January 12, 2016 at 12:19 pm

    Just an FYI, only beat whites until soft peaks form, not stiff or you’ll have clumped runny batter. It makes a difference when combining the whites…much easier. It should be consistency of pancake batter when poured into the pan. Also, I lightly grease the pan, then line with parchment. Great recipe though 🙂

    Reply
    • Carol Toftum says

      March 11, 2016 at 8:39 pm

      the egg whites were hard to fold in to the soupy cake mixture; didn’t turn out like the picture.

      Reply
      • Hugs & Cookies xoxo says

        March 11, 2016 at 9:45 pm

        They are def hard to fold in and look curdled but then magically bake up right.

        Reply
  16. Jennifer says

    February 5, 2016 at 9:46 pm

    I so wanted to like this but just didn’t! 🙁 tasted very bland to me. It looked perfectly and I followed the recipe perfectly. I’m a pretty good baker so don’t think I messed it up. I think it could have used more vanilla and more sugar. Very bummed! 🙁

    Reply
    • Hugs & Cookies xoxo says

      February 5, 2016 at 9:50 pm

      Sorry to hear you didn’t enjoy it, I really liked this one!! This was even sweeter than the vanilla version so don’t bother trying that one!!! LOL

      Reply
    • maureen says

      July 20, 2016 at 10:24 pm

      wow I thought this recipe was amazing and so did everyone else in fact they all wanted seconds and it was gone in two minutes

      Reply
      • Hugs & Cookies xoxo says

        July 24, 2016 at 6:43 pm

        THAT’S AWESOME!

        Reply
  17. Art says

    March 17, 2016 at 3:32 am

    I like very much your recipe, can i double the materials so that i have a bigger cake?
    Thanks xx

    Reply
    • Hugs & Cookies xoxo says

      March 19, 2016 at 2:05 pm

      sure

      Reply
  18. rosalie says

    March 21, 2016 at 8:01 pm

    can i freeze this cake?

    Reply
    • Hugs & Cookies xoxo says

      March 24, 2016 at 8:02 pm

      I haven’t tried. Hmmmm

      Reply
  19. K says

    March 26, 2016 at 7:05 pm

    I split the batch and made half original and half chocolate and baked in mini-muffin papers. Turned out GREAT Baking time in convection 20-25 minutes at 325.

    Reply
    • Kat says

      June 15, 2020 at 11:04 pm

      Thanks for this I was curious how that would work. I work for a senior center and need to make about 40 portions. I thought if I could do it as cupcakes my life might be easier

      Reply
  20. Pat hood says

    March 28, 2016 at 2:04 pm

    I made this today, and it is lovely, but my 8×8 tin wasn’t deep enough, so I ended u with just one layer of cake top and bottom.

    Reply
  21. Jane Gramza says

    March 30, 2016 at 10:10 pm

    I made this today! I was so skeptical about what I was doing that I almost dumped it out. The consistency was almost that of chocolate milk! I had done everything right though and have even made sure I folded or stirred all the egg whites in until you could no longer see them. So I thought what the heck after all that I’m going to pop it in the oven and see what happens! To my surprise it turned out perfectly! Yummy!!! I can’t wait to try the original vanilla version. Thank you for this wonderful recipe! 🙂

    Reply
    • Hugs & Cookies xoxo says

      March 30, 2016 at 10:14 pm

      I am sooooo glad you stuck with it and din’t toss it!!! That’s the magic of it right? So cool! Thanks for sharing!!!

      Reply
  22. Jane Gramza says

    March 30, 2016 at 10:19 pm

    I found this recipe by accident today while looking for something different to bake. This definitely caught my eye! I made it as directed but was skeptical about how the batter turned out. Almost like chocolate milk! It doesn’t tell you in the recipe what the consistency should be like. Anyway after getting all the egg whites Incorporated I decided to go for it. I’m so happy I did!! Thank you for this wonderful recipe!

    Reply
  23. Coni Szemis says

    March 31, 2016 at 9:32 am

    Oh darn….. another recipe I HAVE to bake….
    Thank you!!

    Reply
    • Hugs & Cookies xoxo says

      April 2, 2016 at 10:13 pm

      hahahaaha!!!!!!

      Reply
  24. Coni Szemis says

    April 2, 2016 at 9:36 pm

    OMGosh….. I put a couple of light dashes of cinnamon and a handful of double chocolate chips…… Ate it hot (couldn’t wait) this will be made often….. Now I have to try the Vanilla…..

    Reply
    • Hugs & Cookies xoxo says

      April 2, 2016 at 10:12 pm

      yay!!! so glad u loved it!

      Reply
  25. Patty Poston says

    April 5, 2016 at 10:48 am

    Can this recipe be used to make individual cakes in ramekins? Thanks!

    Reply
  26. Kimberly Lindsey-Amoah says

    April 25, 2016 at 11:17 am

    Have you made this with coconut milk or replaced the flour for coconut flour? anyone?
    I am lactose intolerant and having gluten issues. going to try to tweek this but want to know if anyone else has tried it first.
    THANKS!

    Reply
  27. robbie says

    May 3, 2016 at 7:38 am

    I’m surprised you don’t add salt to the recipe. I’ve never seen a cake recipe without salt. I usually use unsalted butter but I better not. …

    Reply
  28. Petra says

    June 12, 2016 at 8:47 pm

    My confusion lies in the “folding” in of the egg whites. Every recipe I’ve ever made that used egg white to be folded in it was just that, folding in. This would be mixing in if you are supposed to “fold” until the clumps are gone. I folded mine in both the original recipe and the chocolate which I just baked and both had a lumpy top from the egg whites. I haven’t tried the chocolate one yet because it is still cooling and the original I over baked by a LOT yet it was still edible. Though I’m sure t would have tasted better and much less rubbery. My lumpy version look nothing like yours but if I make it again I will fully incorporate the egg whites.

    Reply
    • Hugs & Cookies xoxo says

      June 13, 2016 at 9:14 pm

      Mine was lumpy too but did its magic in the oven!!!

      Reply
  29. Brenda Kukla says

    July 11, 2016 at 3:05 pm

    Can you substitute almond flour or coconut flour for the wheat flour?

    Reply
    • Hugs & Cookies xoxo says

      July 14, 2016 at 9:53 pm

      mmm, you could try. Not sure though!

      Reply
  30. Cheryel says

    July 11, 2016 at 5:00 pm

    I was wondering if you could do these in muffin tins for individual servings. Probably would have to adjust timing

    Reply
    • Hugs & Cookies xoxo says

      July 14, 2016 at 9:53 pm

      sounds like a great idea-yes, I would check on them earlier!!

      Reply
  31. Amanda says

    July 13, 2016 at 11:36 am

    Well I made the chocolate one last night and followed the recipe but it didn’t come out with layers. It tastes very good, but nothing like your pictures. I’ll try again sometime.

    Reply
    • Hugs & Cookies xoxo says

      July 14, 2016 at 9:52 pm

      maybe it baked a few mins too long?

      Reply
      • Amanda says

        July 14, 2016 at 11:10 pm

        Ok thanks, I’ll keep that in mind: )

        Reply
  32. Mera Gleason says

    July 13, 2016 at 10:01 pm

    I made this today. Followed to the letter. It came out like a brownie. No layers. Could altitude make a difference? Don’t know what else it could be. Pretty disappointed.

    Reply
    • Hugs & Cookies xoxo says

      July 14, 2016 at 9:51 pm

      I don’t know much about altitude changes but I know many say it does change recipes.

      Reply
  33. GRACE BAUMEISTER says

    July 24, 2016 at 10:50 pm

    ~~~I gave up on milk years ago. Keep whipping cream on hand for my morning coffee.
    Could I substitute that heavy cream for the milk, or do I have to saunter out to the store
    to find a quart of milk?

    Reply
    • Hugs & Cookies xoxo says

      July 25, 2016 at 1:58 pm

      I am not actually sure how the end result would turn out. If you try it, let us know!

      Reply
  34. Jayne Paterson says

    September 15, 2016 at 8:02 am

    Can I substitute the flour to gluten free flour or almond flour? Jayne

    Reply
  35. Claira says

    November 6, 2016 at 6:05 pm

    I made this yesterday, and I followed the recipe exactly. It baked beautifully, but I didn’t get the three layers. It was just a very moist decadent cake. So I tried another one this morning, and once again followed the directions exactly. Same thing. I don’t understand what it is that I’m doing wrong.

    Reply
    • Hugs & Cookies xoxo says

      November 8, 2016 at 7:01 pm

      hmmm, maybe it baked too long?

      Reply
      • Claira says

        November 19, 2016 at 7:02 pm

        OK maybe I’ll try five or six minutes less next time. Thank you.

        Reply
  36. Mel says

    February 2, 2017 at 10:01 pm

    My layers didn’t turn out ???? I followed the directions to a “T”. Not sure what I did wrong.

    I had what would be the chocolate egg white layer then 1 thick kind of eggy, fudge, custard layer.

    What did I do wrong?

    Reply
    • Hugs & Cookies xoxo says

      February 2, 2017 at 10:07 pm

      hmmmm, maybe baked too long???

      Reply
  37. Adriana says

    February 14, 2017 at 5:00 pm

    Magic happens every time I bake this cake. Thank you!

    Reply
    • Hugs & Cookies xoxo says

      February 18, 2017 at 8:41 pm

      Awesome!!!

      Reply
  38. Eileen says

    June 3, 2017 at 7:41 am

    Hi can I use coconut flour or almond, want to be gluten free?

    Reply
    • Hugs & Cookies xoxo says

      June 4, 2017 at 5:11 pm

      not sure-if I were doing gf I would use Cup4Cup

      Reply
  39. Sara says

    January 21, 2018 at 7:39 pm

    Is there any chance you could make a lemon magic cake version!???? That would be so amazing, I can’t wait to try the vanilla and chocolate versions 🙂 they look delicious. Thanx so much!!

    Reply
  40. Matt says

    April 28, 2018 at 11:19 am

    How about using a springform pan? Pecans?

    Reply
  41. Bev says

    May 19, 2018 at 1:46 am

    Sorry if this has already been asked, but would almond milk work okay in this recipe? Thank you!

    Reply
  42. Deb says

    September 30, 2018 at 2:31 pm

    Can you use gluten free flour?

    Reply
  43. Alicia says

    April 24, 2019 at 9:59 am

    I’ve made this quite a few times, but this last time I used Hershey’s special dark cocoa powder, and OMG it put it on a whole nother level! It was so rich and decadent!

    Reply
    • Hugs & Cookies xoxo says

      April 26, 2019 at 10:06 pm

      Ooooh, I must try that! Thanks!

      Reply
  44. Kat says

    June 15, 2020 at 11:13 pm

    I know some have said they doubled this, and one said she made cupcakes…. but I work for a senior center and need to make about 40 portions… I normally use a 12×18 pan for everything… how well do you think it would work in that and how long to bake it? Any ideas or helpful tips for me?

    Reply
  45. LuAnne says

    April 11, 2023 at 7:29 pm

    How would this do with a choco. cookie crust? I’m a coco-holic & drooling over this recipe. Thank you so much.

    Reply
  46. Willa Bogie says

    February 15, 2015 at 1:43 pm

    I have your recipe but haven’t tried them yet,sounds very good. I make one like yours but it’s with lemon juice(3 lemons and the grated rind) also very good and light.

    Reply
  47. Christina says

    February 19, 2015 at 6:53 pm

    With lemon sounds delicious also!

    Reply
  48. Sara says

    January 21, 2018 at 7:41 pm

    I was literally just asking about a lemon version of this magic cake, would you be willing to share yours?? 🙂

    Reply
  49. Hugs & Cookies xoxo says

    February 19, 2015 at 9:42 pm

    Mmmmmm!

    Reply

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  1. Foodies Network » Chocolate Magic Custard Cakes says:
    January 30, 2015 at 2:22 pm

    […] Chocolate Magic Custard Cakes […]

    Reply
  2. Chocolate Magic Custard Cakes - Lil Moo Creations says:
    July 12, 2015 at 4:50 am

    […] The texture is to die for as well: soft, silky and melt-in-your-mouth. We still can’t get over how easy this magic custard cake is to make! Ingredients: eggs, vanilla extract, sugar, butter, all purpose flour, cocoa powder, milk and powdered sugar. Check out the full recipe and directions over at hugsandcookiesxoxo.com via the link here – Enjoy!  Chocolate Magic Custard Cakes […]

    Reply
  3. Chocolate Magic Custard Cake Recipe | iSeeiDoiMake says:
    July 14, 2015 at 10:40 am

    […] Chocolate Magic Custard Cake Recipe […]

    Reply
  4. Magic Custard Cake - Hugs and Cookies XOXO says:
    January 29, 2016 at 8:06 pm

    […] This is a very unique cake.  A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) […]

    Reply
  5. Magic Custard Slice With Strawberries - Hugs and Cookies XOXO says:
    January 26, 2020 at 10:32 pm

    […] you tried my Magic custard cake yet from this post? How about my Chocolate version?  Well, this is third version, equally delish! A reader on my first post had suggested strawberries […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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