Last updated on March 13th, 2018 at 08:58 pm
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.
MY LATEST VIDEOSI 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!
- 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
- 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Click the image below for the Nutella Magic Cake recipe:
I made this cake several times and when I watched my family and friends reaction to the first bite it’s always “wow this is delicious”. It’s easy and it’s different and it looks pretty when done adding some powdered sugar and a few berries on top. Try it, you won’t be sorry.
A friend made this type of cake but somehow used a chocolate stout beer in the recipe. Any idea how to incorporate something like that?? It was terrific and ive been looking for a way to do it for awhile and she can’t remember where she got the recipe. Any advice appreciated
I found this recipe for a chocolate magic cake with Guinness from Foodness Gracious:
1/2 cup unsalted butter
1 cup milk
1 1/2 cups Guinness draught 1 whole 11.2 fl oz bottle
1 cup flour
1/2 cup cocoa powder
4 eggs separated
1/8 teaspoon white vinegar
1 3/4 cups confectioners sugar
1 teaspoon vanilla extract
Extra cocoa powder for dusting on top
Give that a try!
how would a lemon be incuded for a lemon flaour?
You can find the lemon flavored magic cake here: http://www.jocooks.com/bakery/cakes/lemon-magic-cake/
How do I check to see if this cake is done? If the cake layer is too thin is it because it wasn’t baked long enough?
Thanks
I had the same problem. I baked it for 70 minutes but the bottom layer remained crepe-like.
Would it be ok to bake as cupcakes?
Yes, you could. You’d have to adjust the baking time though, since they shouldn’t take so long to bake.
Could you double it and bake it in a 9 x 13 pan? If so, how long would you bake it?
I haven’t tried it myself, but a lot of readers have and were successful with it.
Why does chocolate version uses only 6,5 Tbsp of flour while vanilla version 3/4 cup?
Because you are adding the cocoa powder as well which makes up for the rest of the flour
Loved the taste of the nutella magic cake but got just a crusty top and the rest was a nice firm custard.
No layers.
Whaddaya think?
You need to just fold in the egg whites and not blend them n too much which will help with thelayers
I made this yesterday with Swerve in place of sugar. Super delicious! I will say that i like it more after it sat in the fridge for 24 hours. The long cool off softened the sponge layer so it’s more like the cake I miss being in a low carb lifestyle. I think next time I’ll experiment with more cocoa – I like super rich chocolate.
Hi,
I use regular cocoa powder and not dutch process, correct?
Thanks
Marale
That’s correct.
Do you think it work with dutch process cocoa powder?
Yes!
How would I adjust this recipe to make a white chocolate version? I tried both the vanilla and chocolate version. Although they had the layers and tasted good, I think a white chocolate version would be awesome.
Hi Andromeda, cool name 🙂
Unfortunately, I’ve never tried this with white chocolate before so I cannot tell you how to do it. Since you have to melt the white chocolate, you’d probably have to reduce the milk a bit, but I’m just guessing here. 🙂
Do you think i can make it with no eggs? Use apple sauce instead?
No the eggs are there to make it airy and custard like , there for applesauce would not be a alternative substitute for the eggs.
I’ve tried both – the original and the chocolate version but neither of them got the third layer but they’ve been rather thin too even though unused a smaller dish the second time. Still tastes really good but don’t know what I did wrong so that there’s no bottom layer after the custard
does this cake need to be refrigerated? Im taking to a party the next day. Thanks,, looks great!
Yes it does, because there’s milk in it.
Can I use an 8inch cake tin for this recipe? Would the amount be similar or too much? Thanks!
Yes you can, should be the same.
What kind of vinegar should I use? Is it white wine vinegar?
Yes it is, just plain white vinegar.
Would it be possible to make ahead & freeze?
This cake is best served on the day it’s made. I haven’t really tried freezing it, but I don’t think it’ll be as good as fresh.
I made this with my 11 year old son. I have to say it is a great teaching recipe for young bakers as it includes some of the more difficult baking skills to learn for children and new bakers. The batter was shockingly thin so I am very glad that you noted this in the recipe! I took the liberty to put this through the nutrition calculator as my son is diabetic. Hope this helps out people looking to watch certain nutrients.
Nutrition Facts
9 Servings
Amount Per Serving
Calories 245.9
Total Fat 13.8 g
Saturated Fat 8.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.9 g
Cholesterol 127.5 mg
Sodium 134.6 mg
Potassium 165.4 mg
Total Carbohydrate 26.1 g
Dietary Fiber 1.3 g
Sugars 19.4 g
Protein 6.2 g
Vitamin A 11.0 %
Vitamin B-12 0.4 %
Vitamin B-6 0.3 %
Vitamin C 0.2 %
Vitamin D 7.3 %
Vitamin E 1.1 %
Calcium 8.0 %
Copper 7.3 %
Folate 3.0 %
Iron 6.2 %
Magnesium 5.0 %
Manganese 9.1 %
Niacin 2.1 %
Pantothenic Acid 0.5 %
Phosphorus 3.5 %
Riboflavin 2.4 %
Selenium 3.6 %
Thiamin 3.1 %
Zinc 2.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Looks like the cake is out of the oven and it looks fantastic! Can’t wait to try it out. Will be giving you 5 stars for a great lesson in baking for my son.
Do you think the chocolate recipe could be made with peppermint also?
Replace vanilla extract with peppermint extract. Or after done, crush candy canes and sprinkle on top
i MADE THE CHOCOLATE MAGIC CAKE…so good! I’ve never had anything like it. Cake was like something you would be served in a 5-star restaurant. Good warm or cool!
That’s wonderful, so glad you liked it!