It is not often that you come across a recipe for a chocolate cake that makes you think: “That’s it. This is the one”. Well, folks… This Chocolate Magic Cake IS the one!
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A good chocolate cake recipe is everything. I mean, it is a cook book essential, isn’t it!? Some people like super fudgy chocolate cake while other enjoy them being light and fluffy like a Chiffon Cake. Great news: you can now have both at the same time! Yup, that’s what this Magic Chocolate Cake will deliver… the ultimate 2 in 1 Chocolate cake!
What is a Magic Cake?
What makes this cake “magic”? You will only need to prepare one batter, but two layers with completely different textures will form in the oven: one light chocolate brownie over a rich chocolate pudding.
It creates the most indulgent, soft, moist, delicious layered magic chocolate cake ever!
I know, I am overselling it a bit here, but this is seriously the best chocolate cake I have ever made. And trust me, I have made many…
I was a bit sceptical when I found the recipe on another blog (check original recipe in French here) and thought “no way it’s gonna work”! How can two fundamentally different layers magically appear out of one preparation!?
I was expecting to cut it and be disappointed but oh, man, was I wrong! At the top was a super light chocolate cake and at the bottom was a silky and rich chocolate flan.
The texture of the flan was one of the most amazing thing I had ever tasted!
How to make a Chocolate Magic Cake
There are two ingredients that are key for this recipe: Dark Cacao Powder instead of chocolate and Brown Sugar instead of Caster Sugar. Cacao Powder is the best way to bring a strong chocolate taste to any of your recipe without added fat/sugar.
Make sure you choose a good quality Cacao Powder – like this one – if you want to achieve the best taste in your desserts.
Brown Sugar also gives any baked good a nice, caramel-y taste and because of its sweeter taste, you can use less! Trying to bake with less Sugar is something really close to my heart, and if it is something you are trying to do it as well, make your your read these 3 tips!
I love to bake with Cacao Powder and Brown Sugar and highly recommend giving them a go if you don’t use them often.
Alright, before I stop praising this Magic Chocolate Cake and give you the recipe, here are a few advices to succeed this recipe:
- Precisely follow the steps and recommended ingredient temperatures advised in the recipe below. I cannot tell you exactly how it works, but I suspect that it will only works if you respect the recommended temperatures and proportions (Yes, Mum, I’m talking to you...)
- Use a Springform Pan to bake the cake. It will be rather fragile to move so being able to remove the edges of the pan is essential.
Magic Chocolate Cake
- 4 Eggs, at room temperature
- 100 gr Brown Sugar
- 1 tbsp. Water
- 125 gr Unsalted Butter, melted
- 70 gr Plain Flour
- 60 gr Cacao Powder, unsweetened
- 1 Pinch of Salt
- 500 ml Full Fat Milk, it also works with Soy Milk, lukewarm
- Preheat the oven on 160°
- Separate the Egg Yolks and White.
- In a large bowl, mix the Egg Yolks, Brown Sugar and Water.Add the melted Butter (must be at a lukewarm temperature) and mix well.
- Sift the Flour, Cocoa Powder and Salt through a Sieve (see note 1), add to the mixture and mix well with a hand mixer.
- Slowly add the lukewarm Milk while mixing.
- In a separate bowl, whip the Egg White with a pinch of salt until soft peaks form.Gently fold the Egg White preparation with the rest of the batter, small batches at the time. Try not to overwork it or you will break the meringue.The batter will be very liquid – it is normal.
- Line a Circular Springform Pan with baking paper. Pour in the cake batter and delicately place in the oven.
- Bake in the oven for 40 to 50 minutes, until the top layer is completely set.Let it cool down completely before removing from the tin.
- You can skip the “sieve” step if you don’t have one, but you will get less lumps if you sift it.