It is not often that you come across a recipe for a chocolate cake that makes you think: “That’s it. This is the one”. Well, folks… This IS the one!
What makes this cake “magic”? You will only need to prepare one batter, but two layers with completely different textures will form in the oven.
It creates the most indulgent, soft, moist, delicious layered chocolate cake ever!
I know, I am overselling it a bit here, but this is seriously the best chocolate cake I have ever made. And trust me, I have made many…
I was a bit sceptical when I found the recipe on another blog (check original recipe in French here) and thought “no way it’s gonna work”! How can two fundamentally different layers magically appear out of one preparation!?
I was expecting to cut it and be disappointed but oh, man, was I wrong! At the top was a super light chocolate cake and at the bottom was a silky and rich chocolate flan.
The texture of the flan was one of the most amazing thing I had ever tasted!
Alright, I’ll stop praising this cake and give you the recipe.
Note that it is super important to follow the steps and temperatures written in the recipe. I cannot tell you exactly how it works, but I suspect that it will only works if you respect the recommended temperatures and proportions (Yes, Mum, I’m talking to you...)
Magic Chocolate Cake
What you will need:
- 4 Eggs at room temperature
- 100gr Brown Sugar
- 1 tbsp. Water
- 125gr Butter, melted
- 70gr Plain Flour
- 60gr Cocoa Powder, unsweetened
- 1 Pinch of Salt
- 500ml Full Fat Milk (it also works with Soy Milk), lukewarm
- Preheat the oven on 160°
- Separate the Egg Yolks and White.
- In a large bowl, mix the Egg Yolks, Brown Sugar and Water.
- Add the melted Butter (must be at a lukewarm temperature) and mix well.
- Sift the Flour, Cocoa Powder and Salt through a Sieve, add to the mixture and mix well with a hand mixer.
You can skip the “sieve” step if you don’t have one, but you will get less lumps if you sift it.
- Slowly add the lukewarm Milk while mixing.
- In a separate bowl, whip the Egg White with a pinch of salt until soft peaks form.
- Add the Egg White preparation to the rest of the batter, small batches at the time.
Gently fold it; try not to overwork it or you will break the meringue.
The batter will be very liquid – it is normal.
- Rub a little bit of flour in a circular cake tin with removable bottom and remove the excess of flour. Alternatively, you can line the tin with baking paper.
Use a tin with removable bottom, otherwise it will be very hard to cut and serve.
- Bake in the oven for 40 to 50 minutes, until the top layer is completely set.
- Let it cool down completely before removing from the tin.
- Optional: amaze everyone around you with this epic cake, pretend it was super complicated (when it was super easy) and show off your “ridiculous baking skills”. Or not!