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How to make Chocolate Magic Cake

Chocolate Magic Cake

Mother’s Day is one of the best celebratory days when we express our gratitude for the mothers in our lives, even more than we usually should, and tell them that we love them both vocally and, at times, through a thoughtful gift or a simple gesture like 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 can transform anything ugly into something beautiful with her smile and her hug.

And today, this fluffy cake is only for her.

Chocolate Magic Cake

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.

The same thing 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. Precision is the key to making this cake.

Its origins are lost in the web maze as the internet people have renamed it. With very few ingredients, even the simplest ones, this cake will be “magically” divided into layers of different consistencys 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 you this delicious cake will not last more than a day in your home!

Chocolate Magic Cake
Cooking Method
Difficulty Beginner
Prep Time: 20 mins Cook Time: 70 mins Rest Time: 2 hrs Total Time: 3 hrs 30 mins
Servings 6
Best Season Suitable throughout the year

Chocolate magic cake is a unique dessert that features three distinct layers in one cake: a dense bottom layer, a creamy custard-like middle layer, and a light, airy top layer. This is achieved by carefully combining the ingredients in a specific way, allowing the layers to form during the baking process. Here's a recipe you can follow to make chocolate magic cake:

  • 2 cups whole milk
  • 1/2 cup flour 00
  • 3/4 cups sugar
  • 2 tablespoons cold water
  • 3 teaspoons fresh lemon juice
  • 4 eggs (room temperature)
  • 1/2 cup butter (melted)
  • 1/2 cup cocoa powder (unsweetened)
  • 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 gradually.
    • After about 5-6 minutes the mixture will become apparent and frothy, then add the cold water, vanilla seeds, and salt.
    • At this point, 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 previously sieved together.
    • After incorporating the powders, add the heated milk, which should be heated at 104°F

    • Beat the egg whites with the electric whisk, adding the lemon juice in a separate bowl.
    • 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 ensure it’s still not liquid.
    • Remove the cake from the oven and let it cool completely.
    • Put it in the fridge for at least 2 hours.
    • Remove the mold, cut it into cubes, and sprinkle with icing sugar.
Keywords: Chocolate magic cake