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Chocolate Magic Custard Cakes

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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.

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Chocolate Magic Custard Cakes
 
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
  1. Preheat oven to 325 F degrees.
  2. Line 8 inch x 8 inch baking dish with parchment.
  3. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  4. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins.
  5. Add the cocoa and flour and mix it in until fully incorporated.
  6. Slowly start adding the milk and beat until everything is well mixed together.
  7. 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.
  8. 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.
  9. Cool to room temp and then chill.
  10. Dust heavily with powdered sugar.
  11. Enjoy this spectacular and magical treat!

chooclate custardcustard cakescustard chocolate

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

Screen Shot 2015-01-28 at 10.34.43 PMScreen Shot 2015-01-29 at 7.02.51 PMchocolate 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

  4. Esabel says

    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

  5. Christina says

    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

  7. Palma Durflinger says

    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

  9. Ann says

    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

  12. Gayle says

    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

      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

        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

      • April says

        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

  15. Kelly says

    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

  16. Jennifer says

    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

  19. K says

    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

      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

    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

    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

      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

    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

  24. Coni Szemis says

    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

  26. Kimberly Lindsey-Amoah says

    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

    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

    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

  30. Cheryel says

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

    Reply

  31. Amanda says

    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

  32. Mera Gleason says

    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

  33. GRACE BAUMEISTER says

    ~~~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

  35. Claira says

    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

  36. Mel says

    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

  39. Sara says

    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

  43. Alicia says

    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

  44. Kat says

    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. Willa Bogie says

    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

Trackbacks

  2. […] 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 […]

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