This recipe has been floating around Pinterest in many forms. I keep thinking I’ll make this every time the photos pop up, because it looks so good. It is good! It’s easy to make and is a good little dessert for any weeknight. One of those I’ve-got-everything-in-my-cabinet recipes.
There’s a vanilla version, but since there’s also this chocolate version it was no contest. Chocolate won.
The idea behind this “magic” cake is that you make the batter, pour it in the pan and it miraculously (?) divides into three different layers – a thin cake base, custard layer and fluffy cake topping. Well, it worked, but my bottom layer was barely noticeable.
We really enjoyed this cake and I especially liked the custard layer. It was like a cross between a custard and flan to me, and the flavor was delicious. We warmed our pieces up a few seconds in the microwave and plopped some vanilla ice cream on top. Truly an enjoyable dessert!
- 4 eggs , room temperature and separated
- 1 tbsp water
- 3/4 C sugar
- 1 stick butter , melted
- 1 tsp vanilla extract
- 6 1/2 tbsp all purpose flour
- 6 tbsp cocoa powder
- 2 C milk , slightly warmed
- pinch of salt
- 1 tsp vinegar
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Preheat oven to 325 degrees and grease/flour an 8x8" baking pan. Separate the eggs and add the egg yolks to the bowl of a mixer. Add the water and sugar to the egg yolks. Beat on high until the eggs are light and creamy.
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Add the melted butter (slightly cooled), vanilla extract and salt to the mixer and continue beating until butter is fully incorporated and mixture is light and fluffy. Stir together the flour and cocoa and add to the egg/butter mixture in three batches - incorporate well between batches. After flour mixture is added, pour the milk into the mixing bowl and mix until well blended. The batter will be thin.
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In a clean mixing bowl, whisk the egg whites and vinegar until stiff. Fold the stiff egg whites into the batter a little at a time, just until whites are incorporated - don't over mix. Batter will still be thin.
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Pour the batter into the prepared pan and bake for 45-55 minutes. The cake will still jiggle a bit when you take it out - just make sure the cake on top is done and browned. Let it cool completely before cutting into squares and serving.
Tips and Stuff:
Make sure the butter is slightly cooled before adding to the egg yolk mixture so the yolks don't cook.
Next time I will use a glass pan. I think it will come out better when sliced.