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?
Kerri Patterson
Hi Lauren
This is the first time I have been on your site and just wanted to say how great & easy it is to navigate. Just reading the Chocolate Magic Custard Cake recipe and cannot wait to make it. Easy to understand & also having Australian measurements and temperatures. I will be keeping up with your great recipes in the future.
Thanks Lauren
Kerri
Kelly
Hi there
I added 2 cups of milk and it looks WAY too runny for a batter !
Please help
Lauren Matheson
Hi Kelly, it is a really runny batter – it will work!
Janie
Wowowowow
First time making either of the magic custard cakes. I read your notes and kept telling myself don’t worry it’s lumpy AND runny; it’ll work. And it did. It is amazing. But of course I’ve not told my friends and family how easy it is to make. They now think I’m part culinary genius. (And trust me I can’t cook to save my life usually ha ha)
Malou
Hi, I wanna ask what kind of Milk I will use?Thanks
Andria
Thanks for this awesome magic custard cake recips, looks yummo, any chance you are going to do thermomix method soon pwetty please…thank you again xxxxx
Lauren Matheson
Hi Andria, I’ve tried a couple of times int he past but it hasn’t quite turned out. Will definitely try again though x
Andria
Thank You Lauren will wait in Anticipation for you trying in Thermomix again…they both look soooooo yummmy, ( got rid of mixers choppers etc when got thermima) xxx
Amanda
Is this best in the fridge or should it be ok on the cupboard.
Thanks
Lauren
Hi Amanda, I think it’s best to keep this in the fridge 🙂
Anita
Just enquiring its been 1 hour and still very wobbbly and raw, any advice.
Lauren
Hi Anita, the cooking time can vary depending on the temperature of the ingredients/oven temp. Keep it in the oven for another 20 minutes and check again. It will still have a little jiggle when you remove thanks to the custard layer. 🙂
Artemis
Hello, i like very much this cake!!! Can i double the materials so that i have a biger cake? Thank you in advance!
Lauren
Hi, I’ve never tried doubling this recipe but I would be very wary as it will alter the cooking time significantly.
Angela / Only Crumbs Remain
These look so good Lauren. I’m not familiar (or confident) at baking using the cup measurements – do you happen to know what the gram equivalents are for each of your ingredients. I REALLY would love to try this.
Angela x
Oana@AdoreFoods
OMG! This is Magic Custard cake taken to the next level. Such a clever idea! Cannot wait to try it 🙂
THE HUNGRY MUM
This looks amazing! I have a magic cake recipe on my blog but yours is waaaay fancier. Pinning! ps – visiting from the linkup 😉