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Chocolate Magic Custard Cake

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Chocolate Magic Custard Cake
  • Prep Time 20 min
  • Total Time 3 hr 10 min
  • Servings 9
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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!

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

Directions

  • 1 Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.
  • 2 In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.
  • 3 In large bowl, beat egg whites to stiff peaks. Set aside.
  • 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.
  • 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.
  • 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.
Tips  

For best results, all ingredients should be at room temperature before preparing recipe.

This cake is very delicate and may crack upon cooling. Handle gently.

For clean slices, chill cake thoroughly in the fridge. Place knife in hot water, and dry with a towel between each slice.

Nutrition Information 
No nutrition information available for this recipe
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