Chocolate Magic Cake

5 from 2 votes

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. Top with the the berries of your choice for the ultimate chocolate dessert.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: Romanian

Servings: slices

Calories: 225kcal

Author: Daniela Apostol

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

Metric - US Customary

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

Nutrition