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.
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.
To see original version click on the image below:
OR
Check out the video for the original magic cake and see how easy it is to make this cake!
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.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Leave a comment below and rate this recipe or take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Chocolate Magic Cake
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Serves: 9
Chocolate Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer chocolate cake, magic cake.
Ingredients
- 4 eggs at room temperature and separated
- 1 tbsp water
- 3/4 cup sugar
- 8 tbsp butter unsalted and melted
- 6.5 tbsp all-purpose flour
- 6 tbsp cocoa powder
- 2 cups milk warmed up
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 tsp vinegar
Instructions
- Preheat oven to 325 F degrees. Grease and flour an 8x8 inch baking pan.
- 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.
- Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fully incorporated and mixture is light and fluffy.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1pieceCalories: 245kcal (12%)Carbohydrates: 26g (9%)Protein: 6g (12%)Fat: 14g (22%)Saturated Fat: 8g (50%)Cholesterol: 105mg (35%)Sodium: 86mg (4%)Potassium: 159mg (5%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 509IU (10%)Calcium: 80mg (8%)Iron: 1mg (6%)
Click the image below for the Nutella Magic Cake recipe:
I just found your site. Lucky me! Your magic cake recipes and impossible pie looks wonderful. I plan to try them very soon. What I would like to know before I make them is can one substitute a good quality oil instead of using butter? Perhaps Avocado or Organic Canola oil? Also could I use 2% milk instead of full fat for these recipes be it the chocolate or other versions of the magic cakes as well as the impossible pies. Just curious if these substitutes would suffice. Some other similar recipes state to fully bake the cakes and yet yours states it should be a tad jiggly in the centre. Not sure why the differences. When time permits I would love to hear from you. So glad I found your website. With thanks! Deena
Hi Deena! I haven’t tried to substitute different oil instead of the butter, so I can’t really advise you one way or the other, though in theory it should be fine. As far as the milk goes, yes you can use 2%, I’ve even made this with lactose free milk so you should be fine.
This was soooo good! This was my first time making anything like this, so I didn’t think it would come out right. I was wrong! It came out great! The layers were obvious, though the bottom layer was pretty thin compared to the cake and custard layers. The chocolate flavor was perfect. So delicious! My kids (10 and 4) didn’t care for the texture of the custard, but that meant more for me. They loved the other 2 layers, though. (It was interesting to watch them deconstruct it.) My husband enjoyed it as well. I would definitely make this again, but I’d make the day before and refrigerate, so the custard is cold – but that’s my personal preference. I’ll try the other flavors, too!
FYI, I made this in an 8.5 × 8.5 Pyrex pan (all I had close to 8in) and I baked it for the full 60 minutes and it came out great. Hope this helps someone! Thanks Jo, for the great recipe!
I haven’t made any of the magic cakes yet but was curious if it is possible to use coconut flour instead of regular ap flour sure to diet restrictions?
Unfortunately, unless you want a baked pudding with no volume, you cannot substitute coconut flour for all purpose flour!
I cooked this cake for 60 minutes and the bottom layered was not done
Then you need to bake it a bit longer, every oven is different, I’ve had some ovens take 70 minutes and some take 40 minutes.