Chocolate Magic Cake

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4.6 from 287 votes

Chocolate Magic Cake creates a layered dessert with a firm top layer, soft creamy middle, and delicate cake bottom. It uses separated eggs with whipped whites folded gently into a batter of cocoa, flour, sugar, butter, and warm milk. Baking at a moderate temperature causes the distinct layers to form. The final cake offers a rich chocolate flavor with contrasting textures and is chilled before serving for clean slices.

Prep Time

20 mins

Cook Time

1 hr

Chilling Time

4 hrs

Total Time

5 hrs 20 mins

Servings: 9

Calories: 247 kcal

Course: Dessert, Cake

Cuisine: Romanian

Ingredients

4 large egg at room temperature and separated
1 tablespoon water
¾ cup sugar
8 tablespoon butter unsalted and melted
1 teaspoon vanilla extract
⅛ teaspoon salt
6½ tablespoon all-purpose flour
6 tablespoon cocoa powder
2 cups milk warmed up to about 95°F
1 teaspoon vinegar regular white vinegar

Instructions

Cup of Yum

Prep: Preheat oven to 325°F. Line a 8x8 inch baking dish with parchment paper.
Mix the yolks with water and sugar: Separate the eggs and add the egg yolks to the bowl of a mixer. Add a tbsp of water and the sugar. Beat this at high speed until are eggs are light and pale in color.
Drizzle in melted butter, vanilla and add salt: Add melted butter, vanilla extract and salt to the yolk mixture and continue beating until butter is fully incorporated and the mixture is light.
Stir in the dry ingredients: Add the flour and cocoa powder to the bowl and mix thoroughly, scraping down the side and bottom of the bowl as needed.
Add milk: 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 wet, so don't get scared.
Whisk the egg whites: If using a handheld mixer, clean the beaters and pour the egg whites in a large clean bowl. If using a stand mixer, wash the mixing bowl and whisk attachment and make sure you dry them out. Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
Add the egg whites to cake batter: Add a bit of the egg whites to the chocolate mixture and gently mix using a whisk. 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 mixed together and the mixture should be quite thin. Make sure to leave a distinct layer of fluffy egg white lumps at the top of the batter, so do not overmix.
Bake, chill and serve: 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, chill for about 4 hours letting the cake set, then cut into squares and serve.

Notes

Use an 8x8-inch (2-inch deep) pan for best layering; larger pans dilute the batter and prevent layered structure.
Gently stir egg whites into the batter so some white streaks remain, which helps form the top cake layer.
Look for set edges and a jiggle in the center to judge doneness, rather than using a toothpick.
Chill the cake for several hours after baking before slicing to achieve neat layers.
Store in an airtight container in the fridge up to three days; it can be frozen up to one month.

Nutrition Information

Serving 1piece Calories 247kcal (12%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 115mg (38%) Sodium 90mg (4%) Potassium 163mg (3%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 519IU (10%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 247

% Daily Value*

Serving	1piece
Calories	247kcal	12%
Carbohydrates	26g	9%
Protein	6g	12%
Fat	14g	22%
Saturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	115mg	38%
Sodium	90mg	4%
Potassium	163mg	3%
Fiber	1g	4%
Sugar	20g	40%
Vitamin A	519IU	10%
Calcium	82mg	8%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.