Everyone is loving this Magic Chocolate Custard Cake and you will too. It’s easy and delicious and will be a new family fave and we have a quick video tutorial to show you how.

How To Make Yummy Magic Chocolate Custard Cake

WHOot Contributor Wendy from Wendy’s Kitchen Table fame is back to share her delicious Magic Chocolate Custard Cake with us and to say it’s delicious is an understatement.

You’ll love this Magic Chocolate Custard Cake and the memories will come flooding back the minute you see it plated up!  This recipe will be continually requested and seconds are compulsory!

Magic Chocolate Custard Cake Video Tutorial

Wendy has also made a video tutorial that shows us how to make Magic Custard Cake in Vanilla and the principal is the same only the flavor is different. Click Play above ^

Magic Chocolate Custard Cake Ingredients 

  • 4 eggs (Whites separated from the yolks), room temp
  • 1 teaspoon vanilla extract
  • ¾ cup sugar
  • 125g (4.4 oz) butter, melted
  • ½ cup cocoa powder, sifted to remove lumps
  • 2 Tablespoons or a shot of strong espresso coffee (optional)
  • ¾ cup plain flour
  • 2 cups milk, lukewarm
  • icing sugar, for dusting

Magic Chocolate Custard Cake Recipe 

Preheat oven to 160˚C (320F) or 140˚C (280F) fan-forced. Line the base of a round springform cake pan (20cm) with baking paper and grease the sides with cooking spray.

Separate the eggs. Add the egg whites to a mixer and beat until egg whites are stiff. Place egg beaten egg whites in a bowl and set aside.

Beat the egg yolks and sugar until light in color. Add butter and vanilla. Beat for 2 minutes. Add the flour and cocoa and mix it in until fully incorporated. Slowly start adding the milk and shot of espresso coffee and beat until everything is well-mixed together. (It will be thin and very liquidy.) Add the egg whites, a third at a time and gently fold them in using a hand-held whisk, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 50- 60 minutes or until the top is lightly golden. Because of the custardy center, there still should be a jiggle when you gently shake the pan. (I have a hot oven and it was ready in 45 minutes). Cool. Keep refrigerated until required. Dust heavily with icing sugar. Cut into wedges and serve with berries and cream.

Want more Wendy? Her recipes are loved worldwide on the net. They are good old-fashioned favorites. We recommend -:

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