Magic Chocolate Cake Recipe: One Batter Turns Into Three Layers by Donna John

Cakes/Cupcakes Desserts
3 months ago

Magic Chocolate Cake Recipe: One Batter Turns Into Three Layers

Ready for another magic dessert recipe? With the popularity of my vanilla magic cake recipe (it's officially a hall of fame fan favorite!), I had to try another magical dessert recipe. With a chocolate craving in full swing, I decided on a magic chocolate cake. This chocolate cake magically separates into three layers as it bakes – and it's pretty dang delicious.

To make the cake magic, you'll need one stick of butter (melt it in the microwave), four eggs (separate the eggs whites from the yolks), granulated sugar, all-purpose flour, cocoa powder and milk that's at room temperature. Start by beating the egg whites to stiff peaks. Set the egg whites aside and whisk the egg yolks and sugar together until pale and creamy. Add the melted butter, flour, cocoa powder and milk, then gently fold in the egg whites. Pour the batter into a greased and lined square cake pan and bake for about one hour. Cool at room temperature then pop the cake into the refrigerator to chill completely. Once it's cold, you can cut it and see the magic you created.

One layer of the chocolate cake is like a custard, one layer is like a cake and one is soufflé-like in texture. You can dust the top of the cake with powdered sugar before serving. Serve this not-too-sweet chocolate cake for dessert or as a sweet snack. What's the next magic dessert recipe I'll tackle? Stay tuned!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour (ovens vary)
Total Time: 1 hour and 10 minutes
Servings: 10

Ingredients

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Recipe Notes

  • Don't skip the parchment paper! It helps you remove the cake easily from the pan.
  • Take the milk out of the refrigerator at least 30 minutes before baking so it comes to room temperature.

Here's how to make it: 

  1. Spray an 8x8-inch square baking pan with nonstick cooking spray and line with parchment paper. Spray the parchment paper with nonstick spray.
  2. Melt the butter and set aside to cool.
  3. Beat the egg whites until they form stiff peaks. Set aside.
  4. In a mixing bowl, whisk together the egg yolks and sugar until creamy.
  5. Add the melted butter and stir to combine.
  6. Add the flour and cocoa powder.
  7. Mix the ingredients together until thoroughly combined.
  8. Pour in the milk.
  9. Mix well until combined.
  10. Fold in the egg whites. Be gentle so you don't deflate them.
  11. Pour the batter into the prepared pan.
  12. Bake in a preheated 320-degree F oven for about 1 hour or until the cake still jiggles in the center but feels firm to the touch. Because ovens vary, start checking the cake at 45 minutes.
  13. Cool the cake on the counter, then put it into the refrigerator to chill.

Nutrition Facts Per Serving

Calories: 243

Total Fat: 13g

Saturated Fat: 6.9g

Cholesterol: 172mg

Sodium: 124mg

Total Carbohydrate: 27.6g

Dietary Fiber: 1.1g

Total Sugars: 21.3g

Protein: 7g

Vitamin D: 20mcg

Calcium: 52mg

Iron: 1mg

Potassium: 118mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This is a chocoholic's dream come true. I am so excited about this recipe, Donna John , and plan to bake up my own magic cake very soon!
bepositive
Magic cake is on for Mother’s Day.
foldlady
Will this recipe work with either King Arthur or Bob's Redmill gluten-free all-purpose, or 1 to 1 flour? If so, which one is best, and do the proportions change?
Donna John
I've never baked with gluten-free flour. But from my understanding, the 1:1 can be substituted in most recipes. I would say go for it! Please report back.

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