Chocolate Heaven Magic Custard Cake

Chocolate Heaven Magic Custard Cake has 3 layers of chocolate yumminess!  One simple-to-prepare batter bakes into a chocolate cake with three separate layers in the oven, like magic!  It's so rich and decadent, chocolate lovers won't be able to resist! 

What is a Magic Cake?

MAGIC CAKE CONSISTS OF 3 LAYERS: The top layer is a soft cake, with an eclair or angel cake texture.  The middle layer is a delicious, creamy custard layer. And the bottom layer is 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!

Have I told you how much I love chocolate? First time here?  Uh oh!  Well to confirm, I have been a chocoholic since a very young age and you?) That's why this Chocolate Heaven Magic Custard Cake is now on my list of chocoholic library favorites!

Have you ever tasted or made a Magic Custard Cake before?  I highly recommend it! This cake is insane, complete and utter chocolate bliss! Very Vanilla Magic Custard Cake  was my first attempt at making a magic cake and it turned out very well!

If you feel intimidated by making a magic cake, don't be!  It's pretty simple!  You're making a chocolate batter that magically bakes into a 3 layer textured cake!  All you really need to follow the directions well for the 'real' magic to work.

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!*

Ingredients You Need

• egg yolks
• egg whites, at room temperature
• granulated sugar
• ice cold water
• unsalted butter melted
• all-purpose flour
• unsweetened cocoa powder, I used Ghirardelli Unsweetened Cocoa Powder
• salt
• whole milk half-and-half, or heavy whipping cream (I used 1 cup Unsweetened Almond Milk and 1 cup heavy whipping cream)
•  Chocolate or Vanilla extract, I used Nielsen-Massey Chocolate Extract
• Unsweetened Cocoa Powder / Grated Dark or Milk Chocolate Bar

How to Make Magic Chocolate Custard Cake

1. Coat an 8-inch square pan that is 2 inches deep with cooking spray.
2. Cut 2 (approx. 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.
3. 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.
4. Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
5. 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.
6. Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
7. 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.
8. Add the milk or cream and extract and mix them in gently and on a slow to medium speed until fully incorporated.
9. In another bowl, using a mixer, beat egg whites on high speed until the egg whites hold stiff peaks, about 2 minutes.
10. 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 over stir or overmix.
11. 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.
12. Let the cake sit in the pan at room temperature until completely cooled.
13. Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.
14. Dust with unsweetened chocolate powder and grated chocolate!
15. Delightful!

Storage for Chocolate Custard Cake

This cake can be stored in an airtight container in the refrigerator for up to 2 days.

Chocolate Magic Cake Tips

• Make sure you use the right size pan: A pan that is too big will be too shallow for the custard to form, so an 8 inch round or square, 2 inches deep.
• Whipped Egg Yolks: The egg yolk/water/sugar mixture needs to be very fluffy, frothy, and a very pale yellow-whitish color and will take about five minutes, so the cake's top layers work.
• Stir the whipped egg whites lightly, do not fold.  The egg whites (whipped to stiff peaks) are stirred gently into the batter with plenty of small, fluffy, clumps left behind. You don't want the whipped egg white to dissolve completely or give the whole batter any sort of traditional leavening or even a lightening up. Even though  you are always told to fold egg whites, this would be the exception, so just stir them in lightly.
•  Bake at 325°F:  Custard needs slow baking to cook for creamy consistency throughout the cake.
• Testing for doneness:  Since this cake has pudding, you can't use a cake tester, because it will be wet.  Magic cake is done baking when the sides are set, the center wobbles a little, and the top is a warm, golden brown.
• 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.

More Chocolate Love!

• Irish Cream Chocolate Boozy Brownies
• Rich Fudgy Flourless Brownies {GF}
• Super-Moist Chocolate Cake with Chocolate Buttercream Frosting
• Easy No Bake “Death By Chocolate” Cheesecake
• Death By Chocolate Bars
•  Triple Chocolate Malted Whoppers Brownies
• Death By Chocolate Poke Cake

Chocolate Heaven Magic Custard Cake

Kim Lange

Chocolate Heaven Magic Custard Cake has 3 layers of chocolate yumminess!  The top layer is a soft cake, with an eclair or angel cake texture.  The middle layer is a delicious, creamy custard layer. And the bottom layer is 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!

4.19 from 16 votes

Print Recipe Pin Recipe

Course Dessert

Servings 12

Calories

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 large egg yolks
• 4 large egg whites at room temperature
• ¾ cup granulated sugar
• 2 tablespoons ice cold water
• 8 tablespoons unsalted butter melted
• ½ cup all-purpose flour
• ¼ cup + 1 tablespoon unsweetened cocoa powder I used Ghirardelli Unsweetened Cocoa Powder
• ⅛ 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

US Customary - Metric

Instructions

 

• Coat an 8-inch square pan that is 2 inches deep with cooking spray.
• Cut 2 (approx. 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.
• 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.
• Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
• 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.
• Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
• 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.
• Add the milk or cream and extract and mix them in gently and on a slow to medium speed until fully incorporated.
• In another bowl, using a mixer, beat egg whites on high speed until the egg whites hold stiff peaks, about 2 minutes.
• 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.
• 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.
• Let the cake sit in the pan at room temperature until completely cooled.
• Loosely cover it with plastic wrap and refrigerate for at least 4 hours and up to 12 hours before serving.
• Dust with unsweetened chocolate powder and grated chocolate!
• Delightful!

Notes

This cake can be stored in an airtight container in the refrigerator for up to 2 days.

Keyword cake, chocolate, custard, pudding

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