Chocolate Magic Custard Cake | 1 Batter - 3 Layers | Impressive Cake

If you love chocolate sponge cakes and custard, you are going to be obsessed with this cake! It looks like it’s been carefully layered with three different components. But it’s not! You just pour one simple batter into a cake tin, pop in the oven, and this is how it comes out! Try it and you will be amazed!

INGREDIENTS

4 whole eggs, room temperature
3/4 cup (85g) all-purpose flour
1/4 cup (25g) cocoa powder, unsweetened
2/3 cup (145g) granulated sugar
2 cups (460ml) whole milk, room temperature
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup (113g) unsalted butter, melted but cooled
Pinch of salt

INSTRUCTIONS

Preheat the oven to 325 F (160 C) degrees

1. Carefully separate the eggs, transfer egg whites and egg yolks to individual bowls. With an electric whisk, whip the egg whites on high speed until stiff peaks. Set aside.
2. Beat the egg yolks & sugar until light and fluffy for 5 min. Add vanilla bean paste or vanilla extract and soft butter. Beat for 2 minutes. Toss in the flour and cocoa powder and mix until fully incorporated.
3. Slowly start adding the milk while whisking. Once everything is well incorporated add whipped egg whites and gently fold them in until combined.
4. Line an 8-inch x 8-inch (20cmx20cm) baking tin with parchment. Pour batter into the baking dish and bake for approx 55-60 minutes. Let the cake cool down completely then cut into 9 squares, dust heavily with powdered sugar and serve.

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[Radaweu]

I made the vanilla version a couple of times already (I always half the recipe, works just as well!), and I'll surely try this chocolate one as well!

[MaryJane-zwpv]

i wish i had a kitchen that i could do more than boil water in. i want to make this!

[indecentthinking]

I made this and it looked like absolute vomit going into the oven and came out as one of the strangest but most delicious desserts ive ever made. Incredible.

[WhatToCookToday]

Do you know why I only get two layers ? The most bottom layer didn't really show. I beat my meringue exactly like yours but not sure why.