Magic Chocolate Custard Cake

The perfect cake for any occasion Magic Custard Cake has three layers of deliciousness. The bottom layer is a silky smooth dense layer of cake topped with a layer of chocolate custard and a spongy cake.

  

L.J. recently returned from outdoor school and I wanted to surprise him with a special treat for dessert when he came home. So I made this Magic Chocolate Custard Cake I've been eyeballing on Pinterest for sometime from White On Rice Couple and new it was meant to be.

This cake is fairly simple to make and magically separates into 3 layers of deliciousness.

A silky smooth dense bottom layer followed by a chocolaty layer of custard topped with a light layer of cake.

If that's not magical I don't know what is.

Mix together flour, salt and cocoa powder until well blended.

I made this recipe for a 9x13 because with 5 people in our house a 8x8 never lasts long and it's a good thing too because Colt ate 3 pieces on the first night.

In a medium sauce pan over medium-low heat melt butter, remove from heat and add chocolate chips. Stir until chocolate chips are melted and remove from heat to cool for a minute.

Butter a 9x13 pan and line with parchment paper. Butter parchment paper well.

I use parchment paper because it makes it easy to remove the cake from the pan for slicing, its not mandatory but does make it much easier to remove.

Beat 8 egg whites with 1/4 teaspoon of vinegar until stiff peaks form.

Remove egg whites from bowl and set aside.

Clean mixing bowl and add melted butter mixture and powdered sugar. Beat on medium speed until well combined.

Heat milk over medium-low heat until lukewarm. Make sure milk isn't too hot or it will scramble the eggs.

Add eggs one at a time to the butter sugar mixture while mixing on medium speed.

Scrape sides of bowl and add strong coffee. Mix until well combined.

Your mixture should be smooth and creamy just like this!

Add flour/cocoa powder mixture and stir until well combined.Scrape sides of bowl well.

Slowly mix in milk on low. If milk is splattering you can hand stir in milk until well combined.

Batter should be smooth and creamy.

Fold in egg whites 1/4 at a time to the cake batter until well combined.

Batter won't be completely smooth, that's ok thats the light spongy cake layer on top once it bakes.

Bake that bad boy in a 325 degree oven for 55-65 minutes or until cake is still slightly loose in the center but set around edges when pan is moved.

Cool cake completely and dust cake with powdered sugar and cocoa powder.

Slice into desired size.

I strongly suggest whip cream and fresh berries for serving.

Magic Chocolate Custard Cake

Recipe by Serena Bakes Simply From Scratch Adapted From White On Rice Couple

Magic Chocolate Custard Cake is a cake that magically forms 3 layers in one pan a dense bottom layer, a custard like center layer and a light cake top.

Prep time: PT25M
Cook time: PT1H5M
Total time: PT1H30M
Yield: 12 Servings
Ingredients

• 1 cup Butter Plus More For Greasing Pan
• 1/2 cup Chocolate Chips
• 2 cups All-Purpose Flour or Whole Wheat Pastry Flour
• 3/4 cup Cocoa Powder
• 1/4 teaspoon Sea Salt
• 8 whole Eggs, Separated
• 1/4 teaspoon White Vinegar
• 5 cups Whole Milk
• 3 1/2 cups Powdered Sugar
• 1/4 cup Strong Brewed Coffee
• 2 teaspoons Pure Vanilla Extract
• Additional Powdered Sugar, Cocoa Powder, Whip Cream and Berries for serving.

Cooking Directions

1. Preheat oven to 325 degrees. Lightly butter a 9"x13" baking pan and line with parchment paper. Butter parchment paper well.
2. In a medium sized sauce pan heat butter over medium heat until melted. Remove from heat and add chocolate chips. Stir until chocolate is melted. Set aside.
3. Mix flour, cocoa powder and sea salt together in a small bowl and set aside.
4. Beat egg whites with vinegar until stiff peaks form, remove to a separate bowl and set aside.
5. Heat milk over low heat until lukewarm.
6. In clean mixing bowl using whisk attachment beat melted butter mixture with powdered sugar until smooth.
7. Add egg yolks one at a time to butter mixture, scraping sides of bowl as needed.
8. Stir in coffee and mix until well combined.
9. Add all of the flour mixture and mix until well combined.
10. Slowly pour in warm milk while mixing on low speed until well combined.
11. Fold 1/4 of the egg whites into the batter mixture until all egg whites have been added. Batter won't be completely smooth.
12. Pour batter into prepared pan and bake for 55-65 minutes or until cake is still loose in the center but set around edges.
13. Allow cake to cool completely before dusting with powdered sugar, cocoa powder and slicing. Garnish with whip cream and berries.