This homemade chocolate magic cake recipe is so awesome. It is a cross between a chocolate cake, chocolate custard, and chocolate flan. If you like those things you will love this chocolate magic cake!
Why is it called a chocolate magic cake? Because you take all the 6 ingredients and mix them together into one batter, but when it bakes three layers will separate. It is quite remarkable really. Kind of like this chocoflan how the ingredients separate themselves while baking.
This cake is so easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make this chocolate magic cake, you only need six ingredients. Yes only 6:
- Butter – You can use salted or unsalted butter.
- Eggs – Use large eggs.
- Flour – All-purpose flour or cake flour, don’t use self-rising flour.
- Cocoa powder – Unsweetened cocoa powder, don’t use the instant chocolate milk powder.
- Milk – Use whole milk, 2%, 1%, etc.
- Hand mixer or stand mixer
- 8×8 pan
- Kitchen spray or shortening
- Parchment paper
Step 2: How to make a chocolate magic cake
Begin by preheating the oven to 320 F/160 C. Melt the butter in a microwave-safe bowl in the microwave or in a pot on the stovetop.
Time to separate the eggs. Crack the egg open and then shuffle the egg yolk back and forth from the shells allowing the egg white to fall into a medium bowl. Then place the egg yolk in another bowl.
TIP: If you accidentally get some shell in the egg white use the big shell half to scoop it out. Don’t try and use your fingers, it is much too hard to grab that way, haha.
Use a hand mixer or stand mixer and beat the egg whites for 3 to 5 minutes or longer until when you pull the beaters up the egg white says in a “peak” and doesn’t fall over.
Add the white granulated sugar to the egg yolks and cream them together really well until it is a dull yellow color. Then pour in the melted butter. Make sure the butter isn’t still hot, don’t want to cook the eggs yolks.
Mix until combined, and then put the mixer aside, and do the rest by hand.
Add the cocoa powder and flour to a sifter and sift it into the main bowl with the other ingredients. If you don’t have a sifter, just put the two together in a separate bowl and whisk them well, then pour it into the batter.
Use a spatula and fold in the dry ingredients until just combined. Pour in the milk a third of it at a time and stir until incorporated. The batter will be fairly runny.
Now to finish off the chocolate magic cake batter, all you need to do is fold in the egg whites. Don’t stir, it will break up the air that you created in the egg whites. Add about a third of them at a time, until all incorporated.
You may have a few little clumps of egg white, but don’t worry about that.
Step 3: Bake the chocolate magic cake
Line an 8×8 inch baking pan or 7×11 inch pan. Spray the bottom of the pan first which will help keep the parchment paper on the bottom of the pan.
Pour the batter into the pan. Place it on the middle rack in the oven and bake for 50 to 60 minutes. Check the cake after 40 minutes. The chocolate magic cake is done when there is only a slight jiggle in the middle.
In my oven it takes right around 55 minutes. Remove the cake from the oven and allow it to cool completely in the pan at room temperature. Then place the cake in the fridge and allow it to chill for 1 to 2 hours.
Once chilled, lift up on the parchment paper and pull the whole cake out of the pan. Slice and serve. You may want to top with powdered sugar, or just leave it plain. Some fresh berries go really well with it as well. Easy as that. Enjoy your awesome chocolate magic cake.
How long does chocolate magic cake last?
This cake needs to be stored in the fridge, covered, where it will last 3 to 4 days.
Here are some other recipes you may like:
Chocolate Magic Cake
- Hand Mixer or Stand Mixer
- 8×8 pan
- Kitchen spray or shortening
- parchment paper
- 1/2 cup butter melted (113g)
- 4 large eggs separated
- 1 cup of white granulated sugar 198g
- 1/2 cup of all-purpose flour 70g
- 1/3 cup of unsweetened cocoa powder 33g
- 2 cups of lukewarm milk 500ml
- Preheat the oven to 320 F (160 C). Melt the butter in the microwave or on the stovetop. Set the butter aside to cool.
- Crack the egg then open it up and slide the yolk from shell to shell allowing the egg white to fall into one bowl, then place the egg yolk in the other bowl. Do this with all the eggs.
- Now using a mixer beat those egg whites, until stiff peaks form. It takes a few minutes 3 to 5 minutes to get it to that stage. Lift the beaters up and if the egg white stays up and doesn't fall over, you are good to go.
- Cream together the egg yolks and the sugar using your mixer in a separate large bowl.
- Add in the melted butter and mix that in with the yolks and sugar. Switch to a spatula and put the mixer away.
- Next, add the flour and cocoa powder to a sifter and add the dry mixture to the batter. Then fold it in with your spatula, just until everything is combined.
- Add the milk about 1/3 of it at a time until it is incorporated into the batter. The batter will be fairly runny.
- Now we fold in the egg whites with a spatula. Again about 1/3 of the egg whites at a time. It takes a bit of time, just be patient and keep folding until the egg whites are blended in. You may have a few little clumps of egg white. Don't worry about that.
- Line an 8×8 or 7×11 inch baking pan with parchment paper. Pour all the batter into the pan. Bake it for 50 to 60 minutes on the middle rack. Check it at 40 minutes. The cake is done when there is just a slight jiggle in the middle of it.
- Remove the cake from the oven and allow it to cool completely at room temperature still in the pan. Then place it in the fridge to completely set, 1 to 2 hours.
- Once set, remove the cake from the fridge and cut it into squares. Top with powdered sugar and berries if you like. Enjoy!
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