Abracadabra! Pop out the white rabbit from that fancy top hat and get ready to joyfully revel in this Chocolate Heaven Magic Custard Cake!
Have I told you how much I love chocolate? First time here? Uh oh…you’ll have to search ‘chocolate’ on the blog! (I was confirmed a chocoholic since a very young age and you?)
LOL! That’s why this Chocolate Heaven Magic Custard Cake has been added to my list of chocoholic faves, for real.
It’s unreal, insane, complete and utter chocolate bliss. <—Not to be missed.
OK, here’s my take on this – per usual… 🙂
This dessert is addicting.
Seriously, addicting. Because, I could totally eat up this whole pan of decadence.
Have you ever made a Magic Custard Cake before?
I highly recommend it.
There are lots of tips here, for making a Magic Custard Cake.
Very Vanilla Magic Custard Cake was my first attempt and it turned out so well, so don’t let a Magic Custard Cake intimidate you.
P.S. All you really need to follow the directions well for the ‘real’ magic to work and as long as you do that, in your very near future, you, will be indulging in creamy, chocolate heaven beyond your wild dreams.
*Sprinkles, rainbows and unicorns, included!*
Chocolate Heaven Magic Custard Cake: The top layer is a soft cake like an eclair or angel cake texture, followed by a creamy custard layer that sits on a firm gelatin-like layer.
Top it with a dusting of unsweetened cocoa powder and dark chocolate shavings makes this the most decadent chocolate custard dessert ever!
If you love chocolate too, I’m sure I can gently arm-twist you to feast your eyes on this Irish Cream Chocolate Boozy Brownies, this quite excellent Rich Fudgy Flourless Brownies {GF}, this Super-Moist Chocolate Cake with Chocolate Buttercream Frosting, this Easy No Bake “Death By Chocolate” Cheesecake, these Death By Chocolate Bars and lastly, these Triple Chocolate Malted Whoppers Brownies.
And that short list above is just for starters.
Give it a try. Once the cake has baked, you will let it set at room temperature until cooled and then refrigerate for at least 4 hours before serving.
But…next time, you can bet I’m going to sample it while it’s still room temperature or maybe even still warm! Can it be wrong? 🙂
- 4 large egg yolks
- 4 large egg whites at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons ice cold water
- 8 tablespoons unsalted butter melted
- 1/2 cup all-purpose flour
- 1/4 cup + 1 tablespoon unsweetened cocoa powder I used Ghirardelli Unsweetened Cocoa Powder
- 1/8 teaspoon fine salt
- 2 cups whole milk half-and-half, or heavy whipping cream (I used 1 cup Unsweetened Almond Milk and 1 cup heavy whipping cream)
- 1 tablespoon Chocolate or Vanilla extract I used Nielsen-Massey Chocolate Extract
- Unsweetened Cocoa Powder / Grated Dark or Milk Chocolate Bar
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Coat an 8-inch square pan that is 2 inches deep with cooking spray.
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Cut 2 (8- by 12- to 16-inch) sheets of parchment paper. Lay one sheet in the pan, leaving an overhang of at least 2 inches on each side.
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Lay the second piece on top, across the first, leaving an overhang on the other sides. These will be your "handles" when you take the cake out of the pan; set aside.
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Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
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Mix the yolk, sugar, and ice water until pale and fluffy using a mixer and until the sugar is dissolved, very fluffy, light in texture, and the mixture is a very pale whitish-yellow, 5 to 6 minutes, set your timer. Do not under-mix.
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Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
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In a small bowl, whisk together the flour, cocoa powder and salt together. Add to mixture until fully combined, scraping down the bottom and side of the bowl as needed.
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Add the milk or cream and extract and mix them in gently and on a slow to medium speed until fully incorporated.
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In another bowl, using a mixer, beat egg whites on high speed until the egg whites hold stiff peaks, about 2 minutes.
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Add the whipped egg whites to the egg yolk and flour mixture and mix gently with a large spoon or a whisk only, about a dozen stirs, making sure to leave a distinct layer of fluffy lumps and clumps remaining at the top. Do not overstir or overmix.
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Pour the mixture into the prepared pan and bake until the edges are set, the top is a warm to deep brown, and the center still wiggles when the pan is jiggled, 50 to 55 minutes.
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Let the cake sit in the pan at room temperature until completely cooled.
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Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.
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Dust with unsweetened chocolate powder and grated chocolate!
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Delightful!
This cake can be stored in an airtight container in the refrigerator for up to 2 days.
i’ve never had magic custard cake before! but i love flan cake, so i’m sure i’d love this too (:
Hold the phone. YOU like CHOCOLATE? I never would’ve guessed! But seriously–this cake looks SOOOOO GOOD! Perfect for a chocolate lover like me. (I know. It’s a secret I let out only sometimes.) Hope you’re having a great week, Kim!
Mmmmm. Leave it to The Baking ChocolaTess to bring us chocolate heaven! This looks amazing! And I’m definitely a chocoholic 🙂 Pinned!!
Beautiful inviting chocolate masterpiece ! Beautiful photos !!!!! Enjoy the day dear !
I tried a vanilla version but I must have messed something up as I don’t think we ever ate it! I’m going to have to make your chocolate recipe. It looks terrific!
I LOVE CHOCOLATE!! this recipe looks amazing! I hope I can make it look as beautiful as yours. I’m so curious to taste it.
Thank you soooo much Susana! I’m sure it will be and I hope you love it!! Thank you so much dear!!
I love chocolate .This recipe is really magical recipe.It’s look like so delicious .thank you very much.
You are very welcome Dionne! Thank you so much for commenting!! 🙂 Happy Friday!
I randomly found your recipe online and OMG! The photos are amazing and are making my mouth water right now… I will have to try out this chocolate magic cake because what girl doesn’t love chocolat….!