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.