After the surprising success of my Magic Custard Cake (I was seriously worried it would’t turn out) I decided it was only right to try and make a Chocolate Magic Custard Cake – I mean can you blame me? Who wouldn’t want to try a chocolate version of this delicious, easy and magic cake!
It took a couple of attempts before I found the right ration of cocoa and flour. My first attempt while it looked like a ‘chocolate cake’ it seriously lacked any real chocolate flavour. That didn’t stop my husband from demolishing the entire the cake….. I also think my first attempt may have been thwarted by an enthusiastic little ‘helper’ who may have added an extra tablespoon (or two) of flour to the mixture.
Chocolate Magic Custard Cake
- 1 x 20cm square cake tin
- 4 eggs room temperature
- ¾ cup caster sugar
- ½ cup butter melted
- 1 teaspoon vanilla extract
- ½ cup plain flour – sifted
- ¼ cup cocoa – sifted
- 2 cups milk lukewarm
- ¼ cup icing sugar to decorate
- Preheat your oven to 170 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides - this will help you remove it from the cake tin once it is baked.
- Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
- Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
- With the electric mixer still going on a low speed, gradually add the melted bitter and vanilla extract before adding the sifted flour and cocoa a few spoonfuls at a time.
- Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
- Add the egg whites to the bowl and gently fold together the mixture.
- Pour the batter into your prepared cake tin and place into your preheated oven and cook for 40 minutes or until a golden crust has formed on top of your cake.
As with the original Magic Custard Cake, your cooking time will vary depending on the temperature of your ingredients. It’s also important to make sure your mixing bowl and beaters are clean and dry before you start beating your egg whites.
Do you like to experiment with recipes?
Do your creations turn out so much better when you don’t have a little helper?