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
Ingredients
- 4 eggs – room temperature
- ¾ cup of caster sugar
- ½ cup of melted butter
- 1 teaspoon of vanilla extract
- ½ cup of plain flour – sifted
- ¼ cup of cocoa - sifted
- 2 cups of milk – lukewarm
- ¼ cup of icing sugar to decorate
Instructions
- Preheat your oven to 170 degrees 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.
Nutrition
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?
Nancy | Plus Ate Six
That is pure genius to make a chocolate version 🙂
Ai Sakura
Oh my these look amazing! have a great weekend!
Ai @ Sakura Haruka
Vicki @ Knocked Up and Abroad
Another simply evil recipe from you! Yummo!
Amy @ HandbagMafia
You had me at chocolate. And again at magic. Once more at custard and by cake I was sold completely! Yum!
cherry
Looks delish and i am yet to try but i am curious as to how one batter makes these beautiful layers?
Lauren
Thanks Cherry. I honestly have no idea how it does it, it really is magic!
Simone
It’s fantastic to get the kids in the kitchen. This looks great!
Lauren
It sure is, they are both very eager little helpers 🙂
peregrinationgourmande
yummy! this will be tried and taste very soon. xx
Lauren
I hope you enjoy it x
Jessica @ Sweetest Menu
Oh what a pretty cake Lauren! Love those gorgeous layers!
Lauren
Thank you lovely x
tracey
Just made this in thevoven as I write this fingers crossed
tracey
Yes it turned out good and taste nice
Lauren
That’s great Tracey, I hope you enjoy it!
Sammie @ The Annoyed Thyroid
Chocolate custard is the tops and I woke up to this picture in my Instagram feed! What a delicious start to the day!
Lauren
I can’t think of a better way to start the day personally!
MG
Am I reading the oven temperature correctly at 170 degrees ?
Lauren
Hi, yes it’s 170 degrees celsius – I’m from Australia 🙂