Chocolate Magic Cake, a fabulous dessert for all the chocoholics out there. One batter magically creates layers of deliciousness: the bottom layer is dense, fudgy, so chocolaty, and the top is a light, chocolate sponge that screams perfection.
After my fantastic Vanilla Magic Cake that got the whole family crazy about it, I wanted to experiment with different flavours. And the next on the list was the chocolate magic cake.
If the vanilla magic cake only needed 6 simple ingredients in order to create those perfect 3 distinctive layers, for the chocolate one we only need two extra ingredients, melted chocolate and cocoa powder.
You can probably just use cocoa powder (I have not experimented with that only) and you can still get a fantastic chocolate taste, but I wanted to make it extra rich and chocolaty. The melted chocolate adds a bit of heaviness to the batter.
Unlike the vanilla magic cake, where you get the bottom separated into two distinctive layers, with the chocolate one is more like a single dense layer followed by the sponge layer. Even so, the taste is out of this world, and easily beats any fudge, brownie or chocolate cake. Pretty amazing, isn't it?
How to make chocolate magic cake
It might look like a complicated cake, but it's actually super easy to make.
- Pre-heat the oven at 140 degrees Celsius (284 Fahrenheit).
- Melt the butter, then leave to cool.
- Melt the chocolate, and leave to cool too
- Separate the egg yolks from the egg whites.
- Beat the egg yolks with the icing sugar until you get a smooth, light-coloured consistency.
- Add the cocoa powder and melted chocolate, and mix again.
- Gradually add the flour, one tablespoon at the time, and beat until fully incorporated, then add the vanilla extract, butter and milk, and beat again.
- Beat the egg whites separately until you get stiff peaks, then use a spatula to gently fold them into the batter.
- Line a large rectangle baking tray ( 15x26 cm, 6x10 inches )with non-stick parchment paper, then add the batter.
- Bake in the oven for 70 minutes, or until the top is golden brown, and a tooth pick inserted in the middle comes out clean.
- Turn off the oven, then leave to cool completely in there. Once it's cool, refrigerate overnight before slicing.
Tips and tricks
So, how to make this chocolate cake? The steps are pretty simple, and I have some TIPS to get the perfect chocolate dessert for you:
- generally, it is best to have the ingredients at room temperature before starting, so the eggs and milk should be taken off the fridge at least one hour before you start baking
- melt and cool the butter and the chocolate, do not add them warm to the batter
- the egg whites should be beaten until stiff, and then add them to the batter using a spatula, no need for the mixer at this point
- leave to bake at a low temperature, but, depending on your oven, so do check on it after 50 minutes or so
- once it's baked, turn the oven off, and leave the cake inside until the oven cools off. You can then refrigerate the cake for at least 4-6 hours, ideally overnight
And that's about it, a super simple cake to make, but divinely tasty and impressive.
If you’ve tried my CHOCOLATE MAGIC CAKE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Chocolate Magic Cake
Ingredients
- 4 large eggs
- 150 g icing (confectioner's) sugar/ powdered sugar
- 100 g chocolate
- 100 g butter
- 500 ml full-fat milk
- 75 g plain (all purpose) flour
- 25 g cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven at 140 degrees Celsius (284 Fahrenheit).
- Melt the butter, then leave to cool.
- Melt the chocolate, and leave to cool.
- Separate the egg yolks from the egg whites.
- Beat the egg yolks with the powdered sugar until you get a smooth, light-coloured consistency.
- Add the cocoa powder and melted chocolate, and mix again.
- Gradually add the flour, one tablespoon at the time, and beat until fully incorporated, then add the vanilla extract, butter and milk, and beat again.
- Beat the egg whites separately until you get stiff peaks, then use a spatuala to gently fold them into the batter.
- Line a large rectacle baking tray ( 15x26 cm, 6x10 inches )with non-stick perchament paper, then add the batter.
- Bake in the oven for 70 minutes, or until the top is golden brown, and a tooth pick inserted in the middle comes out clean.
- Turn off the oven, then leave to cool completely in there. Once it's cool, refrigerate overnight before slicing.
- Optionally, you can powder the cake with icing sugar or cocoa powder before slicing it.
Notes
- Click on the US Customary link (under the ingredient list) to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure the ingredients are at room temperature, so I recommend removing them from the fridge at least one hour before you start baking.
- Make sure the butter and chocolate are melted and cool before adding them to the batter.
- Beat the eggs very well, first the egg yolks are beaten together with the sugar, then the egg whites are beaten separately, again, very well.
- When you fold in the egg whites, use a spatula, and not a whisk or blender, there is no need to fully incorporate them until smooth.
- The oven has to be pre-heated when the cake goes in
- Leave to bake undisturbed for about 60-70 minutes at a low temperature (140 degrees Celsius, 284 Fahrenheit), if it still jiggles in the middle, leave to bake further until the top is golden brown.
- Refrigerate overnight before slicing and serve cold
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