My baking experiment #20 – magic chocolate cake

Yay my 20th and final bake for 2014! Can’t believe i managed to bake 20 times these past 2 months. Phew I’ve been busy!

This is also important because it’s for my friend’s New Year’s Eve party so the cake has to be extra special. She asked me to make the molten lava cakes i made previously but i only have 4 ramekins and these have to be baked and served immediately so it’ll be hard for me to bring to the party.

Since the magic custard cake came out so wonderfully last time, i thought i’ll try the chocolate version for the party. And since it’s for almost 20 people, i’ll have to double the recipe:

http://www.jocooks.com/bakery/cakes/chocolate-magic-cake/

INGREDIENTS
  • 8 eggs (separated), at room temperature
  • 2 tbsp water or coffee
  • 1 1/2 cups granulated sugar
  • 2 sticks of butter, melted
  • 2 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 cup cocoa powder
  • 4 cups milk, lukewarm
INSTRUCTIONS
  1. Preheat oven to 325 F. Grease a 9×13 inch baking dish.
  2. Put egg whites in a bowl and beat until stiff.
  3. Put egg yolks in a giant bowl. Add the coffee and sugar and beat on high until light and creamy.
  4. Add melted butter and vanilla and continue beating until mixture is light and fluffy.
  5. Mix the cocoa and flour together and add to the mixture in 3 batches. After each addition mix thoroughly until fully incorporated.
  6. Slowly add the milk a little at a time and gently hand whisk until everything is well mixed together.
  7. Add a bit of the egg whites to the chocolate mixture and gently fold in. Repeat until everything is well mixed and the mixture should be thin like a pancake batter.
  8. Pour the batter in the prepared baking dish and bake for 60 – 70 minutes or until when you gently shake the cake, it is slightly jiggly.
  9. Let it cool completely then cut into squares and serve.

The magic chocolate cake did not turn out as well as the magic cake. Perhaps because it’s twice as large so the baking could not be done evenly. The outside was more done than the inside. The inside was moist & custard-y, while the outside was drier.

You couldn’t really see the 3 layers because everything was just dark brown. The top cake layer was great, the middle custard layer was too little while the bottom crust layer was too thick. The taste was definitely very chocolate-y, great for a chocoholic like me.

So, baked 20 desserts these 2 months. Hopefully i can squeeze in a few more desserts before i leave!

the ingredients
the ingredients
stiff egg whites
stiff egg whites
after adding flour
after adding flour
after adding milk
after adding milk
the batter
the batter
after baking
after baking
i put ganache on it
i put ganache on it
3 layers
3 layers
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