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Chocolate Magic Custard Cake
Chocolate Magic Custard Cake
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Prep Time:
20 minutes
Total Time:
3 hours 10 minutes
Magical three-layer cake: rich, decadent, and easy to make!
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
Instructions:
  • Preheat oven to 325°F. Prepare an 8-inch square pan by lining it with cooking parchment paper and greasing it with butter or cooking spray.
  • Combine flour, cocoa powder, espresso powder, and ground cinnamon in a medium bowl using a whisk. Set aside.
  • Beat egg whites in a large bowl until stiff peaks form, then set aside.
  • In a separate bowl, whisk together egg yolks and powdered sugar until light and smooth. Mix in butter and vanilla until well incorporated. Gently fold in dry ingredients until just combined. The mixture will be thick and ready to use.
  • While mixer is on low speed, gently incorporate the milk until smooth. Gradually add egg whites in 3 portions using a whisk, whisking only until no large lumps are visible. It's okay if the mixture looks slightly curdled. Pour the batter into the pan.
  • Bake for 50 to 60 minutes until the cake is dry on top and slightly jiggly. Let it cool for 2 to 3 hours, then refrigerate. Before serving, dust with powdered sugar and add whipped cream and berries on top.

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