Magic Chocolate Cake

A dessert as surprising as it is easy: the chocolate magic cake ! A single dough for 3 textures created during cooking: flan, cream and soft sponge cake. Flavored with cocoa, it is very light in the mouth, making it perfect for ending a meal...

What you will like about this magical chocolate cake

• flavors : the good taste of cocoa with a touch of vanilla and brown sugar which make it even more delicious.
• textures : 3 textures in 1! One part flan, one part creamy and one part light sponge cake...
• difficulty level : this magical chocolate cake is really very simple to prepare! Plus, it cooks easily in a classic round mold.

The choice of ingredients

• eggs : you need medium-sized eggs, and at room temperature, this is important
• bitter cocoa : it is thanks to him that this magic cake will have a good chocolate taste. It is indeed bitter cocoa powder for baking.
• all-purpose flour : I take T55
• milk/cream : I'm going to use this mixture to make my cake more melting and creamy. For the milk, take whole milk, it's important, and the cream must be whole at 30% mg as well.
• sucre : I make a mixture of white powdered sugar and brown sugar to add more deliciousness to accompany the bitter cocoa.
• vanilla : it is an ideal flavor enhancer for this magic chocolate cake

How to make a magical chocolate cake?

1. We whip the yolks with the sugars to whiten them
2. We add melted butter
3. We sift the powders and we incorporate them
4. Pour the mixture milk and cream
5. We beat snow whites
6. We incorporate them without breaking them too much
7. We pour this dough in the pan prepare
8. On bake !
9. On place in the refrigerator before tasting...

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your magical chocolate cake a success

• avoid using a springform pan and instead use a classic round metal pan : the dough being very liquid, if you use a springform pan, the dough would flow everywhere in your oven, we prefer to do without it!
• prepare the mold well in advance : butter, place a sheet of baking paper in the bottom and flour the sides. This will allow you to unmold the magic chocolate cake as best as possible once cooked.
• the melted butter and the milk/cream mixture must be warmed to be added to the preparation to guarantee a very homogenous cake batter.
• do not crush the egg whites too much when adding them to the dough: there should be some pieces left, it seems imperfect but I assure you that it is thanks to this that you will have the 3 layers in your cake.

How to store the magical chocolate cake?

Once cooked, the magical chocolate cake keeps for 3-4 days in the refrigerator : this will allow it to gain a nice consistency, and we will be able to cut it more easily.

I invite you to take it out about 15 minutes before tasting so that it regains all its flavor.

Other recipes to try

If you like to prepare homemade cakes, then I advise you to take a look at these other recipes from the blog:

• Magic Vanilla Cake
• Family raspberry financier
• Basque cheesecake
• Invisible apple cake
• Very moist coconut cake
• Chocolate banana cake

If you make this magical chocolate cake, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful homemade cakes!

Magic Chocolate Cake

5 on 2 votes

A cake with 3 different textures, for just one preparation! Easy to prepare, it can be enjoyed after a short time in the refrigerator...

Amount : 8

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Prepare in advance 20 minutes min

Cook time 50 minutes min

Total 1 time h 10 minutes min

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TO PRINT Pin

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• Digital kitchen scale accurate to 1g
• KitchenAid Cordless Electric Mixer
• Round pan 20cm

Ingredients 

• 125 g unsalted butter
• 4 medium eggs at room temperature
• 75 g granulated sugar
• 75 g light brown sugar
• 1 cc natural vanilla extract
• 75 g flour T55
• 45 g unsweetened cocoa powder
• 1 pinch of salt
• 420 g whole milk at room temperature
• 80 g heavy whipping cream 30% at room temperature

Prepare in advance 

• Preheat the oven to 160° conventional heat. Butter a 20cm round (without hinge) tin - it must be high enough to hold the dough, mine is 7cm high. Place a round of baking paper in the bottom. Flour the sides then tap to remove the excess.
• Melt the butter in the microwave or in a saucepan, let it cool.
• Whisk the egg yolks with the powdered sugar, brown sugar and vanilla. The mixture should turn white, this takes about 2-3 minutes (I use a mixer).
• Pour in the warmed melted butter and mix.
• Sift together the flour, bitter cocoa and salt. Incorporate these dry ingredients into the dough. Mix just enough to no longer see any powder (do not insist).
• Warm the milk/cream mixture. Add these liquids to the dough in 3 batches, mixing well between each addition to maintain a uniform consistency. The dough becomes very liquid and this is normal.
• Whip the egg whites until stiff and add them to the dough in 3 batches. Use a whisk to roughly break them up while incorporating them: you don't want a homogeneous mixture, the whites remain on the surface, a little thick.
• Pour the batter into the prepared pan. Bake for around 50 minutes (this varies from one oven to another). The sponge cake rises a little but goes back down after cooking. The center should be a little wobbly when you move the mold, a sign that it will be creamy for tasting.
• Leave to cool on a rack then place in the refrigerator for at least 3 hours. Refrigeration is what allows the magic cake to hold together well when cut.
• To unmold it, pass a knife blade all around, and tap the mold on the work surface to release it easily. Sprinkle with a little bitter cocoa before serving.

Notes

Once cooked, the magical chocolate cake keeps for 3-4 days in the refrigerator : this will allow it to gain a nice consistency, and we will be able to cut it more easily.

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Keywords: chocolate, cake

Recipe : Dessert, Snack