Description
This 5 Ingredients Chocolate Magic Cake transforms simple pantry staples into three magical layers of sponge, custard, and flan. Light, creamy, and deeply chocolatey, it’s an easy yet impressive dessert perfect for any occasion.
Ingredients
Scale
4 large eggs, separated
¾ cup (96 g) all-purpose flour
¼ cup (32 g) unsweetened Dutch-process cocoa powder
1 cup (197 g) granulated white sugar
2 cups (473 ml) low-fat milk (1% or 2%), divided
Instructions
- Preheat and prepare pan
Preheat your oven to 325°F (163°C). Line an 8×8‑inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later. - Mix yolk batter
In a large bowl, combine the egg yolks, flour, cocoa powder, sugar, and ½ cup (about 120 ml) of the milk.- Add that half‑cup of milk before mixing the yolks with flour and sugar. If you attempt to mix without any milk, the flour will clump and form a paste that’s hard to smooth out later.
- Beat on high speed until the mixture is smooth, uniform in color, and free of flour lumps.
- Add remaining milk
Once you have a smooth base, pour in the rest of the milk (about 1 ½ cups). Reduce mixer speed to medium‑low, and mix just until the milk is incorporated. The batter will be very thin—this is expected. - Beat egg whites
In a clean bowl (no grease or residue), beat the egg whites on medium‑high speed until stiff peaks form. This should be done after your yolk batter is fully mixed so that the whites can go in immediately. If you beat them too early and wait, the structure can weaken and the cake may collapse. - Fold in egg whites
- Take about one third of the beaten egg whites; gently fold into the yolk batter using a spatula. Go from the bottom of the bowl upward to ensure even mixing. The batter is delicate—don’t over‑fold.
- Add the second third, fold in the same way.
- Finally fold in the last third; it’s okay if a few larger lumps remain (size of a dime or so), but don’t leave anything huge.
- Bake
Pour the combined batter into your prepared pan. Bake for 55‑60 minutes, or until the cake is puffed up and evenly browned on top. The center should not be excessively wobbly. If unsure, give it another 5 minutes rather than removing too early. - Cool strategically
When baking time is done, turn off the oven but do not remove the cake yet. Let it rest 5 minutes inside with the oven off—during this time it will deflate a bit. After that, take it out to cool completely. As it cools further, it will settle even more. - Chill (highly recommended)
While you can eat it as soon as cooled, the cake is best after chilling for a few hours or overnight. This helps the layers set, reduces any strong eggy flavor, and gives better texture in the custard portion. - Serve and store
Lift the cake using the parchment overhang, slice with a large sharp knife. Leftovers should be stored in the fridge.
Notes
Use low-fat milk for best texture—whole milk may affect layer separation.
Ensure egg whites are beaten just before folding in.
Chill overnight for firmer layers and richer flavor.
Use parchment overhang to lift and slice cleanly.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 140 kcal
- Sugar: 19 g
- Carbohydrates: 26 g
- Protein: 5 g