Magic cake recipe was born on the web, and in a short time it has become very popular all over the world. It is called “magic” because from only one mixture you obtain three different consistencies: a hard base, a crunchy surface and the internal part that seems a pudding. Today I propose you the magic cocoa cake, even more appetizing than the classical white version!
The magic cocoa cake is perfect for your coffee break or ever sweet moments of your day.
You can taste it both cold and at a room temperature, as you prefer 😉
If you still have not tried it, this is a good occasion to prepare this delicious cake!
Magic cocoa cake
Ingredients for a square 25cmx25cm/9.8inx9.8in tin (or rectangular of roughly the same area):
165 grams of 00 flour
50 grams of unsweetened cocoa powder
125 grams of butter
500 ml milk
150 g sugar
A few drops of apple cider vinegar or lemon
Icing sugar to garnish
Melt the butter in a saucepan, then let it cool down.
Separate the egg yolks from the whites.
Beat the egg yolks with the sugar until it becomes light in colour and frothy.
Warm the milk up in a saucepan.
Whisk the egg whites with a few drops of vinegar to stiff peaks.
Add the flour to the yolks, then add the cocoa, butter and finally the milk.
Whisk well until everything is blended.
Fold in the egg whites, mixing with bottom to top motion.
Grease and dust the tin with flour, then pour in the mixture.
Bake in a preheated oven at 150C/300F/2 Gas Mark for 50 minutes.
Allow to cool, cut into cubes and sprinkle with icing sugar.
If you prefer, eat it cold or at room temperature.
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