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.
Here's how to make this magical Chocolate Custard Cake recipe:
Mix together:
- 2 cups All-Purpose Flour (Fluffed before measuring.)
- 3/4 cup Natural Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
Mix together until well combined and set aside.
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:
- 1 cup Butter
- 1/2 cup Good Quality Semi-Sweet Chocolate Chips
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.
Separate 8 whole Eggs into whites and yolks. Set Yolks aside.
- 8 whole Egg Whites with 1/4 teaspoon of White Vinegar
In a clean mixing bowl and add:
- Melted Butter/Chocolate Mixture
- 3 1/2 cups Powdered Sugar
Heat over medium-low heat until lukewarm:
- 5 cups Whole Milk
Scrape sides of bowl and add:
- 1/4 cup Strong Brewed Coffee
Add flour/cocoa powder mixture and stir until well combined. Scrape sides of bowl well.
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.
Slice into desired size.
I strongly suggest whip cream and fresh berries for serving.
Other Cake Recipes you might love are:
Yield: 12
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.
Prep time: 25 MinCook time: 1 H & 5 MTotal time: 1 H & 30 M
Ingredients
- 1 cup Butter Plus More For Greasing Pan
- 1/2 cup Good Quality Chocolate Chips
- 2 cups All-Purpose Flour or Whole Wheat Pastry Flour, Fluffed before measuring
- 3/4 cup Natural Unsweetened Cocoa Powder
- 1/4 teaspoon 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.
Instructions
- Preheat oven to 325 degrees.
- Lightly butter a 9"x13" baking pan and line with parchment paper. Butter parchment paper well.
- 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.
- Mix flour, cocoa powder, and salt together in a small bowl. Set aside.
- Beat egg whites with vinegar until stiff peaks form, remove to a separate bowl, and set aside.
- Heat milk over low heat until lukewarm being careful not to heat it too hot or it could scramble the eggs.
- In a clean mixing bowl using whisk attachment beat melted butter/chocolate mixture with powdered sugar until smooth.
- Add egg yolks one at a time to butter mixture, scraping sides of bowl as needed.
- Stir in coffee and mix until well combined.
- Add all of the flour mixture and mix until well combined.
- Slowly pour in warm milk while mixing on low speed until well combined. Scrape sides of bowl as needed.
- Fold 1/4 of the egg whites into the batter mixture until all egg whites have been added. Batter won't be completely smooth.
- Pour batter into prepared pan and bake for 55-65 minutes or until cake is still loose in the center but set around edges.
- Allow cake to cool completely before dusting with powdered sugar, cocoa powder and slicing. Garnish with whip cream and berries.
Nutrition Facts
Calories
497.06Fat
24.76 gSat. Fat
14.39 gCarbs
62.96 gFiber
4.13 gNet carbs
58.84 gSugar
44.43 gProtein
10.89 gSodium
252.76 mgCholesterol
161.99 mgCalories are estimated.
© 2014 Serena Bakes Simply From Scratch
It's like and upside down chocolate pudding! So nice!
ReplyDeleteGoodness sakes, this looks beyond delicious! Those layers and richness are amazing - and it is such a simple recipe! Love it!
ReplyDeleteYummy. Looks so amazing.
ReplyDeleteI've seen custard cakes before but what makes this one outstanding is that it used parchment so you could later remove it from the pan to serve on a plate—much more elegant!
ReplyDeleteI've seen custard cakes before but what makes this one outstanding is that it used parchment so you could later remove it from the pan to serve on a plate—much more elegant!
ReplyDelete@myhealthyeatinghabits
DeleteThanks Mia. I agree that was the big problem when I was looking at the original recipe is how we were going to have something easy to work with once it was baked, the parchment worked beautifully!
DeleteWhoa! This would scratch my chocolate itch for sure!! Yummm!
ReplyDelete