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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://twitter.com/12tomatoes
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@idhttps://12tomatoes.com/chocolate-magic-custard-cake/#recipe
headline
nameChocolate Magic Custard Cake
descriptionOne simple batter, three distinct layers. Pure magic!
urlhttps://12tomatoes.com/chocolate-magic-custard-cake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 4 eggs, at room temperature
  • 1 tablespoon water
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons all-purpose flour
  • 1/2 cup cocoa powder
  • 2 cups milk, lukewarm
  • 1 teaspoon white vinegar
  • Powdered sugar, for dusting
Preparation
  1. Preheat oven to 325°F and grease and flour an 8x8-inch baking pan. [Grease with butter. Add flour, tap flour around and turn over to tap out excess. Don't need to do on camera.]
  2. Separate the eggs. Add yolks to a mixing bowl along with a tablespoon of water and sugar. Beat with an electric mixer until well combined and creamy.
  3. Add melted butter, salt, and vanilla and increase mixer speed to high. Beat until light and fluffy.
  4. Mix flour and cocoa together and add to egg yolk mixture in three batches, mixing after each addition.
  5. Add the milk gradually and mix in thoroughly. Batter will be liquidy.
  6. In a separate bowl, beat egg whites and vinegar with whisk attachment until stiff peaks form.
  7. Add a heaping spoonful of the egg whites to the chocolate mixture and gently fold in. Then, add the chocolate mixture to the egg whites and fold until no white streaks remain.
  8. Transfer batter to prepared dish and bake 1 hour. Cake will still jiggle in the center. Let cool completely before dusting liberally with powdered sugar, cutting in to squares, and serving. Enjoy!
One simple batter, three distinct layers. Pure magic!
Course: Dessert
Allergen(s): Eggs, Eggs

Recipe adapted from Hugs and Cookies.

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Chocolate Magic Custard Cake

One simple batter, three distinct layers. Pure magic!

Chocolate Magic Custard Cake

3.3 from 9 votes
Servings: Serves 9
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 eggs, at room temperature
  • 1 tablespoon water
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons all-purpose flour
  • 1/2 cup cocoa powder
  • 2 cups milk, lukewarm
  • 1 teaspoon white vinegar
  • Powdered sugar, for dusting

Preparation

  1. Preheat oven to 325°F and grease and flour an 8x8-inch baking pan. [Grease with butter. Add flour, tap flour around and turn over to tap out excess. Don't need to do on camera.]
  2. Separate the eggs. Add yolks to a mixing bowl along with a tablespoon of water and sugar. Beat with an electric mixer until well combined and creamy.
  3. Add melted butter, salt, and vanilla and increase mixer speed to high. Beat until light and fluffy.
  4. Mix flour and cocoa together and add to egg yolk mixture in three batches, mixing after each addition.
  5. Add the milk gradually and mix in thoroughly. Batter will be liquidy.
  6. In a separate bowl, beat egg whites and vinegar with whisk attachment until stiff peaks form.
  7. Add a heaping spoonful of the egg whites to the chocolate mixture and gently fold in. Then, add the chocolate mixture to the egg whites and fold until no white streaks remain.
  8. Transfer batter to prepared dish and bake 1 hour. Cake will still jiggle in the center. Let cool completely before dusting liberally with powdered sugar, cutting in to squares, and serving. Enjoy!