My first attempt at the Original flavour of the Magic Custard Cake was a hit with my family. Shortly after, I decided to attempt a chocolate version.
It was such a delight to see the 3 layers after I've chilled in the fridge and removed from the cake pan. This cake tastes so good that every bite leaves you wanting for more.
For the notes and recipe on the Original flavour of the Magic Custard Cake, please refer here.
Magic Chocolate Custard Cake
makes a 8" square pan
113g unsalted butter
2½ cups milk
2 tbsp strong coffee, lukewarm
4 eggs, separated
115g plain flour
43g cocoa powder
2 tbspn sugar
1 tsp vanilla extract
extra confectioner's sugar for dusting
1. Lightly grease and line a 8"x8" square pan.
2. Preheat the oven to 160ºC.
3. Melt the butter and set aside to cool slightly. Warm the milk to lukewarm and set aside.
4. In a separate bowl, sift flour and cocoa powder.
5. Whisk egg whites till foamy. Add 2 tablespoon sugar and whisk to stiff peaks.
6. Beat the egg yolks and 185g sugar until light.
7. Beat in the melted butter and coffee for about 2 minutes or until evenly incorporated.
8. Mix in flour and cocoa powder until evenly incorporated.
9. Gently beat in the milk and vanilla extract until everything is well mixed.
10. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
11. Pour the batter into the prepared pan and bake for 50-55 minutes or until the top is golden.
12. Allow cake to completely cool on a wire rack.
13. Cover the top of the cake pan with cling wrap and chill in the fridge for at least 2 hours before removing the cake from the pan.
14. Trim the sides of the cakes, dust with confectioner's sugar and serve.
* My good friend Cheryl has done a Pandan flavour version and she has a comprehensive guide and video tutorial in making this cake here.
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