Chocolate Magic Cake

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Chocolate Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer chocolate cake, magic cake.

Chocolate Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer chocolate cake, magic cake.

Well I finally did it! I finally made the chocolate version of this delightful magic cake. The original version was very popular and a lot of people were asking about different flavors, so I decided to give it a go and see how it turns out. Well I knew it couldn’t be bad, because I loved the original version so chocolate magic cake could only make it better.

I also found out that the origin of this cake is from Romania, and the actual name of the cake is intelligent cake because of how it separates into 3 layers. I made a couple changes to my original recipe, such as add a bit of vinegar to the egg whites and some vanilla extract for additional flavor. The rest of the recipe is exactly the same with the exception of the addition of some cocoa powder.

I baked it for exactly 60 minutes but I think I could have baked it for another 10 min. Some readers were saying that their magic cake was done after 45 minutes or so, so I want to stress again that the baking time can vary drastically based on the oven, each oven is different, so you really have to watch it and when it looks done you remove it from the oven and let it cool. I’ve seen many versions of this cake and it seems like for a lot of people the top layer which is the cake layer ends up being very thin, this layer should be nice and airy, just like a normal cake, not thin and condensed.

So yes, you can have the original version of this cake or this chocolate version and if I had to pick one for a favorite I’d go with this chocolate version just because I love chocolate. You still end up with the 3 layers of the cake, with the middle layer being a custard like layer. It’s absolutely divine.

Chocolate Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer chocolate cake, magic cake.

 To see original version click on the image below:


 Click the image below for the Butterscotch Magic Cake recipe with step by step photo instructions:


For an easy version of a impossible coconut pie, same ingredients, different preparation technique click here or the image below.


4.9 from 10 reviews
Chocolate Magic Cake
Prep time
Cook time
Total time
Serves: 9
  • 4 eggs, at room temperature and separated
  • 1 tbsp water
  • ¾ cup sugar (150 g)
  • 1 stick of butter (125 g), melted
  • 6.5 tbsp all purpose flour (65 g)
  • 6 tbsp cocoa powder (50 g)
  • 2 cups milk (500 ml), warmed up
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  1. Preheat oven to 325 F degrees. Grease and flour an 8x8 inch baking pan.
  2. Separate the eggs and add the egg yolks to the bowl of a mixer. Add a tbsp of water to the egg yolks and add the sugar. Beat this at high until eggs are light and creamy.
  3. Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fully incorporated and mixture is light and fluffy.
  4. You can mix the cocoa and flour together and add to the mixing bowl in batches, 3 times should be enough. After each addition mix thoroughly.
  5. Once flour and cocoa powder has been mixed in, add the milk a bit at a time and mix. The milk should be warm so not to cool the butter. Make sure the milk has been mixed in thoroughly, the mixture should be pretty liquidy, so don't get scared.
  6. Clean the mixing bowl and whisk attachment and make sure you dry it out. Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
  7. Add a bit of the egg whites to the chocolate mixture and gently fold in. Next you're going to reverse and add a bit of the chocolate mixture to the egg whites. This way it will be easier to mix everything together. Repeat until everything is well mixed and the mixture should be thin like a pancake batter.
  8. Pour the batter in the prepared baking dish and bake for roughly 60 minutes or until done. The cake will still jiggle in the middle when you take it out, so that's normal. Let it cool completely then cut into squares and serve.
Nutrition Information
Serving size: 1 piece


Chocolate Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer chocolate cake, magic cake.
Pin on Pinterest31.6kShare on Facebook5.4kShare on Google+82Share on StumbleUpon60Tweet about this on Twitter20Email this to someoneShare on Yummly


  1. Krustin says

    Made this for my mum’s birthday yesterday. Probably cooked it for a bit longer than necessary, as I forgot to set the timer >_< It didn't jiggle in the middle when I took it out, but it seemed fine when I cut it. Both my parents said it was the best chocolate cake they had ever had – they don't like a too-rich one. Thanks Jo!

  2. Don says

    Tried the chocolate one today. Baked well and looks like it should, but I feel it could use another 1/2 cup sugar. It really doesn’t have any sweetness at all. Maybe would be better with some homemade whipped cream on top.

  3. Heather Van Krimpen says

    Saw this through my cousins fb page and am keen to try. But can you tell me, is all purpose flour what we call in Oz plain flour?.

  4. says

    I’ve tried it and it’s unbelievably yummy! I substitute the vinegar with a pinch of sugar in the egg whites and added a little bit of coffee into the batter. Now that I’ve nailed this one, I can’t wait to try the butterscotch and the lemon. Thanks a lot for the recipe!

  5. Laleh says

    Hi, thanks for the perfect recipe. I baked both chocolate and lemon cakes and both were very delicious. Everybody liked the magic cakes and asked for the recipes.

  6. Bruna says

    Yaaay! I tried your chocolate version and I got three layers! It was delicious, thank you! I admit I added a bit spoonful of rum to the batter, I love rum with chocolate/cocoa. Will def be making again very soon


  7. Angela Lee says

    Just made the chocolate magic cake today. It was delicious! The problem with my cake is that there were large cracks in the top after it had baked for 20 minutes. I continued to cook it for total time of 55 minutes. What caused the big cracks aka craters in my cake? Thanks!

    • says

      You need to refrigerate them, I’d say up to 5 days in the fridge they should be fine, but are best when served same day.

  8. charlotte creech says

    Hi! I love your blogs and facebook page! I have tried three variations of your ” magic cake ” and absolutely LOVE THEM! It literally will be gone within an hour and thats with only a 3 member family…lol.
    Ok This may be your most challenging question yet involving the cake. I would live to try a PEANUT BUTTER CAKE…but my trials and errors.always end up errors. You want to try it? I would make it every week if you can make one and share it.
    Thank you!!!

    • says

      Hi Charlotte,
      Thank you so much, so glad you’re enjoying the magic cakes. Sure I’ll look at trying a peanut version and I’ll post it. :) I’m always up for a challenge!

    • Kelsey C. says

      I wonder if PB2 (powdered peanut butter) would work similar to cocoa powder? Less heavy than peanut butter.

  9. Jasmin says

    Am going to try this tonight. have you ever thought about using silicone patty pans to make individual cakes? can you divide the mixture into smaller pans to stretch the number of squares produced?

    • says

      Never thought of it, but what a great idea. You could definitely use smaller pans, you’ll just have to adjust the baking time.

      • Jasmin says

        The small silicone patty pans actually turned out quite good, didn’t cook them quite long enough but they look great. The small thin tray didn’t cook long enough, but still tastes great. Will try again in a few days, and let you know

  10. Sangi says

    What a delightful recipe !! So detailed and well illustrated…thankyou so much.
    Really so nice for you to take the trouble to share it with so much effort !
    Going to try it tmrw… already drooling !!! :)

  11. Carriez says

    I really wish you had step by step photos for this cake. I’m not an experienced baker and it would have been helpful to have some pictures to guide the way things should look after they’re mixed.

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