The magical cocoa cake is the ultra-chocolaty variant of the vanilla cake of the same name. A simple recipe within everyone's reach, prepared with a single dough cooked in the oven which, as if by magic, transforms into a dessert made up of three layers of different consistencies: the first, softer and more fragrant, recalls a sponge cake, the second, soft and melting, a custard and the last, denser and buttery, a delicious pudding.
To bring it to the table, simply work the egg yolks with the granulated sugar, then add the flour and cocoa, sifted together, the melted butter, the warm milk and the egg whites, semi-whipped with an electric whisk, to the light and frothy mixture obtained, and then pour everything into a 9 inches square mold. After the passage in a static oven at 302°F (150°C), all you have to do is transfer the cake to the fridge for at least a couple of hours, cut it into squares once cold and finally dust it with plenty of icing sugar: for a super delicious dessert, ideal to serve at the end of a dinner with guests, or enjoy for breakfast and as a snack with a steaming cup of infusion.
The Science Behind Magic Cake
The science behind the delightful dessert known as "magic cake" lies in its unique batter, which miraculously separates into three distinct layers during baking: a dense base, a creamy custard middle, and a fluffy sponge top. This culinary magic trick is achieved through a single, thin batter made from standard ingredients like eggs, sugar, flour, and milk. The key is in the egg whites, which are whipped and then gently folded into the batter. During the slow baking process, the heavier elements naturally settle to the bottom, while the whipped egg whites rise to the top, creating the sponge layer. The middle layer remains liquid longer, setting into a soft custard. Thus, the magic cake's distinct textures all stem from the same batter, showcasing the fascinating interplay of precise ingredient ratios, careful mixing, and controlled baking temperatures.
Tips for Making Chocolate Magic Cake
– Leave your eggs out to come to room temperature before you start baking. Get some very fresh eggs, preferably organic and from free-range hens.
– Make sure the bowl you use to beat your egg whites is completely clean. Any traces of grease or fat will prevent them from forming the stiff glossy peaks you're after.
– For impeccable success, it will be important to respect the sequence in which the various ingredients are added to the bowl, being careful not to whip the egg whites too stiff and using milk at a temperature of 98°- 104°F (37°-40°C).
– We advice you use a kitchen thermometer or, more simply, you can drop a few drops of liquid, heated in the microwave, on the back of your hand: if it is lukewarm, you can proceed as per our instructions.
– Instead of vanilla extract, used here to flavor the cake, you can add the seeds of a berry, or you can add a pinch of cinnamon, cardamom or the grated zest of an orange and a lemon.
– If you like, you can replace the icing sugar, to be sprinkled on the cake just before serving to prevent it from being moistened when it goes into the fridge, with bitter cocoa powder, a dollop of whipped cream, a spoonful of diplomat cream or a scoop of ice cream.
– The batter might look running at first, but don't fret! It'll turn into a beautiful cake once baked.
– An 9×9-inch baking dish is ideal for this recipe.
More Magic Recipes You Might Like
Magic Ricotta Cake With Lemon Zest
How to Store Magic Chocolate Cake
The magical chocolate cake can be stored at room temperature, under a glass bell jar or in a special airtight container, for a maximum of 2-3 days.
Find out how to make the magic chocolate cake by following the step-by-step procedure and advice.
Ingredients
How to Make Magic Chocolate Cake
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First separate the egg yolks from the whites, then sift together the flour and bitter cocoa powder into a bowl.
First separate the egg yolks from the whites, then sift together the flour and bitter cocoa powder into a bowl.
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In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture is light and fluffy.
In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture is light and fluffy.
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Add the warm melted butter and flavor with the vanilla extract.
Add the warm melted butter and flavor with the vanilla extract.
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Combine the cocoa and flour mixture, little by little, and operate the electric whisk at minimum speed.
Combine the cocoa and flour mixture, little by little, and operate the electric whisk at minimum speed.
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Add the warm milk with the whisk.
Add the warm milk with the whisk.
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At the end you will have to obtain a rather liquid mixture.
At the end you will have to obtain a rather liquid mixture.
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Work the egg whites in a bowl and, when they start to swell, pour in the lemon juice.
Work the egg whites in a bowl and, when they start to swell, pour in the lemon juice.
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When the egg whites are semi-whipped, add them to the cocoa mixture, mixing delicately with a spatula.
When the egg whites are semi-whipped, add them to the cocoa mixture, mixing delicately with a spatula.
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Transfer the prepared dough into a 9x9 inch square mold, lined with baking paper, and place in a static oven at 302°F (150°C) for about 80 minutes. Once the time has passed, take the cake out of the oven, let it cool to room temperature and then put it in the fridge for at least a couple of hours.
Transfer the prepared dough into a 9×9 inch square mold, lined with baking paper, and place in a static oven at 302°F (150°C) for about 80 minutes. Once the time has passed, take the cake out of the oven, let it cool to room temperature and then put it in the fridge for at least a couple of hours.
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At this point, turn out the cake and cut it into squares.
At this point, turn out the cake and cut it into squares.
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Distribute the magical chocolate cake on a serving plate, sprinkle it with icing sugar, bring to the table and serve.
Distribute the magical chocolate cake on a serving plate, sprinkle it with icing sugar, bring to the table and serve.
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