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This Magic Chocolate Custard Cake separates into three irresistible layers—a dense chocolate cake base, creamy custard center, and fluffy top layer—from just one easy batter. It’s the ultimate chocolate magic cake: simple, beautiful, and totally delicious.
Magic Chocolate Custard Cake (One Batter, Three Layers!). If you love chocolate, you may also like these European Style Chocolate Brownies, Chocolate Macarons or Flourless Chocolate Muffins.
Why You’ll Love This Recipe
I’ll be honest: I’ve failed at making custard cakes in the past. They can be a bit finicky—but that’s part of their charm. The magic is in the batter and how it transforms. Even if the layers don’t separate perfectly, this chocolate custard cake is still absolutely delicious.
- One batter transforms into three perfect layers
- Rich chocolate flavor and silky, creamy custard layer
- Made with pantry staples and a mixer
- Can be prepared ahead and served chilled
- Effortless but impressive dessert for guests
- Even kids can help make it and serve it when people come over
- Contains protein and fiber from the eggs and cocoa
Ingredients For Chocolate Custard Cake
- 4 large eggs, separated
- 3/4 cup (150g) sugar
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 2 cups (480ml) lukewarm milk (whole or 2%)
- 1 tsp vanilla extract
- 1/4 tsp salt (or 1/2 teaspoon salt if using unsalted butter)
- Optional: 1/2 tsp white vinegar (to stabilize egg whites)
- Optional: powdered sugar or whipped cream for serving
Instructions To Make Magic Custard Cake With Chocolate
Total Time: around 3 hours (15 min prep, 50–60 min baking, 2 hr chilling)
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
- Separate the eggs. Place egg whites in a clean bowl and yolks in a separate large bowl.
- Using a mixer on medium speed, beat the egg whites with white vinegar or a pinch of salt until stiff peaks form. Set aside.
- In the other bowl, beat the egg yolk mixture with sugar until pale and creamy.
- Mix in the melted butter and vanilla extract.
- Sift in cocoa powder and flour. Mix on medium speed until smooth.
- Slowly add lukewarm milk while mixing until fully incorporated. Batter will be thin.
- To make folding easier, start by adding a small amount of the beaten egg whites to the chocolate mixture and gently whisk to lighten it. Then, add a spoonful of the chocolate mixture back into the remaining egg whites and gently whisk again. Repeat this process until both mixtures are gradually combined. The final batter will be thin with visible fluffy egg white lumps at the top—this is what creates the cake’s magical layers, so don’t overmix.. The batter will look uneven and slightly curdled.
- Pour batter for the chocolate custard cake into the prepared pan and bake for 50–60 minutes, or until the top layer is firm and no longer jiggly.
- Cool completely, then chill for at least 2 hours before slicing.
- Serve cold with a dusting of powdered sugar or a dollop of whipped cream.
Tips for the Chocolate Custard Cake
- Use room temperature eggs and lukewarm milk for even texture.
- Whipping the egg whites properly helps create the light top layer.
- Don’t over mix when folding the whites; this keeps the custard layer creamy.
- Use high-quality cocoa powder for deep chocolate flavor.
- Chill overnight for the best flavor and it is much easier to slice.
Storage
- Store in the fridge for 3–4 days in an airtight container.
- Not suitable for freezing (the custard layer may separate).
Questions & Answers (FAQ)
I get this question a lot! I personally prefer making two separate batches instead of doubling the recipe. The delicate texture and magic layer separation are easier to control when baked in an 8×8-inch pan. Doubling can lead to uneven baking or soggy centers.
The thin batter and folded egg whites create different densities: a dense cake base, a creamy custard center, and a sponge-like top.
The thin batter and folded egg whites create different densities: a dense cake base, a creamy custard center, and a sponge-like top.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
It may be underbaked. The center should jiggle slightly but set as it cools.
Yes, you can reduce to 2/3 cup, but it may affect texture slightly.
Whip cream, berries, or chocolate shavings work beautifully.
Troubleshooting
- Top layer of chocolate custard cake too thin? Your egg whites may have deflated too much when folding.
- No separation into layers? Batter was overmixed or milk was too cold.
- Rubbery custard layer? The cake may have overbaked.
- Cake sunk in the middle? Normal for this type of cake; ensure full cooling and chilling.
Magic Chocolate Custard Cake
Video
Ingredients
- 4 large eggs, separated
- 3/4 cup 150g sugar
- 1/2 cup 115g unsalted butter, melted and slightly cooled
- 1/3 cup 30g unsweetened cocoa powder
- 1/2 cup 65g all-purpose flour
- 2 cups 480ml lukewarm milk (whole or 2%)
- 1 tsp vanilla extract
- 1/4 tsp salt, or 1/2 tsp if using unsalted butter
- Optional: 1/2 tsp white vinegar, to stabilize egg whites
- Optional: Powdered sugar or whipped cream for serving
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
- Separate the eggs. Place egg whites in one bowl, yolks in another.
- Using a mixer on medium speed, beat egg whites with vinegar or a pinch of salt until stiff peaks form.
- In a separate bowl, beat egg yolks with sugar until pale and creamy. Add vanilla.
- Mix in melted butter.
- Sift in cocoa powder and flour. Mix on medium speed until smooth.
- Slowly whisk in the lukewarm milk. The batter will be very thin.
- To make folding easier, add a spoonful of egg whites to the chocolate mixture and gently whisk to lighten. Then add a spoonful of the chocolate mixture to the egg whites. Repeat until fully combined. The batter should be thin with fluffy egg white lumps on top — do not overmix.
- Pour into the prepared pan and bake for 50–60 minutes, until the top is set.
- Cool completely, then chill for at least 2 hours.
- Dust with powdered sugar or serve with whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
