Side Pannel
Chocolate Magic Cake
Chocolate Magic Cake
- Recipe Submitted by maryjosh on 01/24/2019
Ingredients List
- For cake:
- 4 eggs, separated
- 1 ¼ cup powdered sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups milk, lukewarm
- ½ cup all-purpose flour
- Chocolate glaze:
- ½ cup heavy cream
- 1 ½ cups milk chocolate chips
- For swirl:
- ¼ white chocolate chips
- 1 ½ teaspoons shortening
Directions
Preheat the oven to 325°F. Lightly grease 8x8 inch baking dish, set aside
Separate egg whites and yolks.
Whip the egg whites until stiff peaks form, set aside.
Beat the egg yolks and powdered sugar until pale yellow.
Mix in melted butter and vanilla until evenly combined (for about 3 minutes)
Add flour and unsweetened cocoa powder until evenly incorporated.
Slowly beat in the milk until well combined.
Gently fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). Use rubber spatula to fold in the egg whites, don’t do this with electric mixer or the cake might not separate in layers while baking.
Pour the batter into the pan and bake for 50-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 50 minutes.
Let it cool for about half an hour and then remove from the pan.
For glaze:
On a medium heat bring heavy cream to boil. Place half of the milk chocolate chips in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth.
Pour the glaze on top of the cake
Place the white chocolate chips and shortening in a microwave safe bowl Heat for 30 seconds. Stir and heat again for 15-20 seconds.
Sprinkle the white melted chocolate chips on the top and using a toothpick make a pretty swirled design
Let the glaze set before cutting
Separate egg whites and yolks.
Whip the egg whites until stiff peaks form, set aside.
Beat the egg yolks and powdered sugar until pale yellow.
Mix in melted butter and vanilla until evenly combined (for about 3 minutes)
Add flour and unsweetened cocoa powder until evenly incorporated.
Slowly beat in the milk until well combined.
Gently fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). Use rubber spatula to fold in the egg whites, don’t do this with electric mixer or the cake might not separate in layers while baking.
Pour the batter into the pan and bake for 50-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 50 minutes.
Let it cool for about half an hour and then remove from the pan.
For glaze:
On a medium heat bring heavy cream to boil. Place half of the milk chocolate chips in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth.
Pour the glaze on top of the cake
Place the white chocolate chips and shortening in a microwave safe bowl Heat for 30 seconds. Stir and heat again for 15-20 seconds.
Sprinkle the white melted chocolate chips on the top and using a toothpick make a pretty swirled design
Let the glaze set before cutting
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