Monday, September 8, 2014

Chocolate Magic Custard Cake

When was the last time I bake a chocolate bake with my oven?  I cannot recall.  I spend more time making bread more than any other bakes now, but when I saw Diana Gale's post on her chocolate magic custard cake, I knew I had to bake it. Diana's photos of her rich looking chocolate cake won me over.

If I had any worries about the cake not doing its magic to form the layers, they were unfounded lor!  The cake did its job and formed its layer. Though mine had only 2 layers formed (there should be 3 layers rightfully), it was still delicious.

Really a nice, smooth, rich and yummy chocolate custard cake.  Easy to prepare and serve during gatherings since you can do this in advance, chill it and serve.

Next try will be the matcha flavoured magic custard cake!

Chocolate Magic Custard Cake (Serves 10-12)
Recipe by Diana Gale from Domestic Goddess Wannabe

1/2 cup (113g) unsalted butter
1/4 cup (45g) chocolate - I used Valrhona 70% - break into smaller pcs
2 1/2 cups (600ml) milk - I used whole milk
1 cup (115g) plain flour
1/8 teaspoon salt
3/8 cup (44g) cocoa powder - I used Valrhona
4 large eggs, separated
1/8 teaspoon white vinegar
1 3/4 cups (210g) icing sugar
2 tablespoons (30ml) espresso, lukewarm
1 teaspoon (5ml) vanilla extract
extra incing sugar sugar for dusting - I used a combination of icing sugar and cocoa powder (I did not dust the cake top)
fresh berries for garnish - optional
whipped cream for garnish - optional

1. Preheat the oven to 325°F (160°C). Lightly grease a 8x8-inch baking pan.
2. Melt the butter and then add in the 45g of chocolate and stir till melted, then set aside to slightly cool. Warm the milk to lukewarm and set aside.
3. In a separate bowl, whisk together the flour and cocoa powder. Set aside.
4. Whip the egg whites with vinegar to stiff peaks. Set aside.
5. Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
6. Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk in the milk until everything is well mixed.
7. Whisk in the egg whites in three batches until all of the egg whites are folded in.
8. Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly.
9. Allow cake to completely cool before cutting and then dust with confectioner's sugar and/or cocoa powder.
10. Garnish with fresh berries if desired.


  1. where u mix the 45g of chocolate in? TQ..

  2. Sorry for the late reply and confusion. Once Butter has been melted, add in the 45g chocolate and stir till chocolate has melted and leave aside to cool slightly. U may leave the 45g chocolate out too if you prefer to use just the cocoa powder (which is being sifted with the flour). Thanks for pointing it out :) - recipe updated.

  3. 2 layers, 3 layers, makes no difference as long as the cake is yummy! I do love the distinct layering of your cake though! Thanks for trying the recipe Janice!

    1. Thanks for dropping by, Diana :) Thank you for the encouraging words, and yeah keep your yummy food posts coming for they are a great feast to the eyes (and tummies!)

    2. Thanks for dropping by, Diana :) Thank you for the encouraging words, and yeah keep your yummy food posts coming for they are a great feast to the eyes (and tummies!)


Welcome All to my little food blog & utmost thanks for your effort in leaving me a comment. Regardless of whether or not you have tried and tested my recipes shared here, do drop me a note - I definitely would like to hear from you :)

I would appreciate if you DO NOT SPAM here. Spams will be removed upon my review.

All images and contents within this site are the sole copyright of The Fussy Palate © 2014 - 2015
No images may be reproduced or used without prior consent.