Who doesn’t like a custard chocolate cake that’s easy to make. Some call it magic cake due to the different layers that are created thanks to the help of gravity. Fudgy on the outside with a custard inside and a sponge cake top. No pastry crust required as it’s magic!
Separate the eggs by placing four yolks in one mixing bowl and four whites in another.
Whisk the egg whites until you reach stiff peaks. Leave aside.
Add the sugar to the egg yolks and whisk until the mixture becomes a creamy pale yellow colour.
Melt the butter in microwave or use a pot on the stove.
As you whisk, incorporate the butter to the egg yolk mixture a little at a time, not too slow.
Mix the cocoa powder and flour together and add to mixture a little at a time.
Warm up your milk Luke warm and add to mixture a little at a time as you whisk.
Add a pinch of salt and mix.
Add the beaten egg whites all at once and gently fold into the mixture. The mixture will look lumpy, that’s normal, it should have lumps. Don’t over mix it.
Butter your cake dish, line it with flour, tip out any excess flour.
Pour in your mixture and bake for 50-60 minutes at 160ºC – 320ºF.
Leave to cool on wire rack for an hour then refrigerate two hours before unmoulding.
Dust top with icing sugar, slice and serve.
Add a tsp of white vinegar to your whites to make them stiffer.
Once cooked, there should still be a slight jiggle in the centre of the cake if you shake the pan. If mixture appears liquid, return to oven a few more minutes. Better overcooked then undercooked.
By Joel Mielle
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