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Chocolate Magic Custard Cake

  • Prep 20 min
  • Total 3 hr 10 min
  • Servings 9

One batter bakes into a cake with three separate layers in the oven. It's rich and decadent, yet simple to prepare. In a word, magic! MORE + LESS -

Annalise Sandberg Annalise Sandberg
November 24, 2014

Ingredients

1
cup Gold Medal™ all-purpose flour
1/2
cup unsweetened cocoa powder
1
teaspoon espresso powder
1/4
teaspoon ground cinnamon
4
eggs, separated and at room temperature
1 3/4
cups powdered sugar
1/2
cup unsalted butter, melted and cooled
1
teaspoon vanilla
2 1/2
cups whole milk, at room temperature
Additional powdered sugar, if desired
Whipped cream and berries, if desired

Steps

Hide Images
  • 1
    Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.
  • 2
    In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.
  • 3
    In large bowl, beat egg whites to stiff peaks. Set aside.
  • 4
    In another bowl, beat egg yolks and powdered sugar until pale and smooth. Add butter and vanilla; beat until combined. Add dry ingredients; beat until just combined. Mixture will be very thick.
  • 5
    With mixer on low speed, slowly add milk. Mix until smooth. With whisk, add egg whites in 3 additions, beating with whisk just until no large lumps remain. Mixture may appear slightly curdled. Pour into pan.
  • 6
    Bake 50 to 60 minutes or until cake appears dry on top and slightly jiggles when shaken. Cool completely, 2 to 3 hours; refrigerate until ready to serve. To serve, sprinkle with powdered sugar, and top with whipped cream and berries.

Expert Tips

  • For best results, all ingredients should be at room temperature before preparing recipe.
  • This cake is very delicate and may crack upon cooling. Handle gently.
  • For clean slices, chill cake thoroughly in the fridge. Place knife in hot water, and dry with a towel between each slice.

Nutrition Information

No nutrition information available for this recipe

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