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Chocolate Magic Custard Cake

Annalise Sandberg
Updated Nov 24, 2014
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One batter bakes into a cake with three separate layers in the oven. It's rich and decadent, yet simple to prepare. In a word, magic!

Chocolate Magic Custard Cake

  • Prep Time 20 min
  • Total 3 hr 10 min
  • Servings 9
  • Ingredients 11
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Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon ground cinnamon
  • 4 eggs, separated and at room temperature
  • 1 3/4 cups powdered sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla
  • 2 1/2 cups whole milk, at room temperature
  • Additional powdered sugar, if desired
  • Whipped cream and berries, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.
  • Step 
    2
    In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.
  • Step 
    3
    In large bowl, beat egg whites to stiff peaks. Set aside.
  • Step 
    4
    In another bowl, beat egg yolks and powdered sugar until pale and smooth. Add butter and vanilla; beat until combined. Add dry ingredients; beat until just combined. Mixture will be very thick.
  • Step 
    5
    With mixer on low speed, slowly add milk. Mix until smooth. With whisk, add egg whites in 3 additions, beating with whisk just until no large lumps remain. Mixture may appear slightly curdled. Pour into pan.
  • Step 
    6
    Bake 50 to 60 minutes or until cake appears dry on top and slightly jiggles when shaken. Cool completely, 2 to 3 hours; refrigerate until ready to serve. To serve, sprinkle with powdered sugar, and top with whipped cream and berries.

Nutrition

Nutrition Facts are not available for this recipe

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