Mother’s Day is one of the best celebratory days where we speak on our gratitude for the mothers in our lives, even more than we usually should be doing, and to tell them that we love them both vocally and at times through a thoughtful gift, or a simple gesture like a baking a dessert.
So today this recipe is for the mothers in your hearts, I prepared the magic chocolate cake, magical like any mother, who with her smile and her hug can transform anything ugly into something beautiful.
And today this fluffy cake is only for her.
My mother used to tell me that if you want to do something well, you have to follow the rules and instructions given by the right people.
And the same thing also applies to the success of this delicious cake.
To make the magic happen the ingredients must be added in a precise order and at the indicated temperature. The importance of making this cake is precision.
Its origins are lost in the maze of the web as it has been renamed by the internet people. With very few ingredients, and even the simplest ones, this cake will be “magically” divided into layers of different consistency but with the same taste.
The cake is kept at room temperature and closed in a box which can last 1-2 days at most, or you can also keep it in the refrigerator which can last 3-4 days, but I assure this delicious cake will not last more than a day in your home!
How to make Chocolate Magic Cake
- 500 ml whole milk 2 cups
- 65 g 00 flour 1/2 cup
- 150 g sugar 3/4 cup
- 2 tbsp cold water
- 3 tsp fresh lemon juice
- 4 eggs at room temperature
- 125 g melted butter ½ cup
- 50 g unsweetened cocoa powder 1/2 cup
- seeds of a vanilla bean
- a pinch of salt
- Sieve the flour and cocoa together and put them aside.
- Separate the yolks from the egg whites, keep the egg whites aside.
- Pour the yolks at room temperature into the mixer bowl with a whisk hook and operate it at medium-high speed, adding the sugar little by little.
- After about 5-6 minutes the mixture will become clear and frothy, then add the cold water, vanilla seeds, and salt.
- At this point also pour the warm melted butter and mix again for a few moments, then lower the speed to the minimum and add a spoonful of flour and cocoa which were previously sieved together.
- After incorporating the powders, add the heated milk, which should be heated at 40C.
Beat the egg whites with the electric whisk in a separate bowl, adding the lemon juice:
- the egg whites must be semi-whipped.
- Pour the beaten egg whites into the bowl with the cocoa mixture.
- Incorporate the egg whites evenly with a spatula.
- The final compound will be very fluid, almost liquid.
- Pour the dough into the previously lined baking pan (9×9 inches) and bake in a preheated static oven at 150 °C (300°F) for about 70-80 minutes.
- Check the consistency with a toothpick to make sure that it’s still not liquidy.
- Remove the cake from the oven and let it cool completely.
- Put it in the fridge for at least 2 hours.
- Remove the mold and cut it into cubes and sprinkle with icing sugar.