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–+ servings

Magic Cake

Gastro-PubOvenVegetarian
Time :5 hours 20 minutes
Yield :9 servings
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The Scoop

One batter, three layers, zero actual magic tricks required.
This chocolate cake bakes into a fudgy base, a silky custard-like middle, and a light, fluffy top, creating a seriously impressive dessert from one very simple mixture. The oven does the heavy lifting, and you get to take all the credit.
Hack it:
Add espresso powder to the batter to make the chocolate flavor even deeper.
Swap some of the milk for strong brewed coffee for extra richness.
Add orange zest, peppermint extract, or a pinch of cinnamon for a different flavor direction.
Fold in mini chocolate chips for little pockets of chocolate throughout.
Finish with powdered sugar, whipped cream, chocolate shavings, or fresh berries.
Serve with vanilla ice cream or raspberry sauce for a bakery-style dessert plate.
Leftovers:
Layer chilled slices with whipped cream and berries for an easy trifle.
Turn cubes into individual dessert jars with chocolate pudding and whipped cream.
Serve cold with ice cream and warm chocolate or caramel sauce.
Crumble over yogurt with berries for a rich breakfast-style treat.
Freeze individual slices for an easy dessert whenever the chocolate craving hits.

Ingredients

  • 4 large eggs, at room temperature, yolks and whites separated
  • 1 tablespoon water
  • 3/4 cup sugar
  • 8 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 6 1/2 tablespoons all-purpose flour
  • 6 tablespoons cocoa powder
  • 2 cups milk, warmed to about 95 degrees F
  • 1 teaspoon regular white vinegar

Directions

  • Preheat the oven to 325 degrees F.
  • Line an 8x8-inch baking dish with parchment paper.
  • To the bowl of a stand mixer, add the egg yolks.
  • Add the water and the sugar to the egg yolks and beat at high speed until the eggs are light and pale in color.
  • Add in the melted butter, the vanilla, and the salt and beat until the butter is fully incorporated and the mixture is light.
  • Add the flour and the cocoa powder to the bowl and mix thoroughly, scraping down the sides of the bowl as needed.
  • Add the milk a little at a time, stirring between each addition. The milk needs to be warm so the butter does not cool. Keep adding milk until all of it is mixed in thoroughly. The mixture will be very wet.
  • In a large clean bowl, add the egg whites and the vinegar.
  • Using a clean hand mixer or other mixing tool, whip the egg whites mixture until stiff.
  • Add a small portion of the stiffened egg white mixture to the chocolate mixture and gently mix using a whisk.
  • Add a small portion of the chocolate mixture to the stiffened egg white mixture and mix together, being careful so as not to knock the air out of the egg whites.
  • Keep repeating this process of mixing the chocolate mixture and the egg white mixture into each other a little at a time until everything is mixed together and the mixture is quite thin but leaving a distinct layer of fluffy egg white lumps at the top of the batter.
  • Pour the batter into the prepared baking dish.
  • Bake until cooked through, about 60 minutes. The cake should still jiggle in the middle.
  • Let the cake cool completely.
  • Chill the cake for at least 4 hours in the fridge.
  • Slice and serve.
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