Recipe Magic chocolate cake : Easy, Special and Delicious

Recipe Magic chocolate cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Magic chocolate cake. This Recipe Magic chocolate cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Magic chocolate cake was necessary 20m, cook 45m and serving 45m. Attention: allergies . Without having to wait long, let's just check the Recipe Magic chocolate cake

The kids will love this magical chocolate cake that has a dense and fudgy bottom, a fluffy mousse middle and crunchy, crisp top.

Magic chocolate cake


9 Ingredients












  • 4 eggs, separated










  • 2 tsp vanilla extract










  • 3/4 cup caster sugar










  • 125g butter, melted, cooled










  • 3/4 cup plain flour










  • 1/4 cup Dutch-processed cocoa powder










  • 3/4 cup milk










  • Pinch of cream of tartar










  • 1 cup thickened cream, whipped, to serve









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 170C/150C fan-forced. Grease a 3.5cm-deep, 18cm x 28cm (base) slice pan.







  • Step 2


    Using an electric mixer, beat egg yolks, vanilla and sugar together for 5 minutes or until thick and creamy. Gradually add melted butter, beating until well combined. Add flour and cocoa, in 2 batches, beating until combined. Gradually beat in milk (mixture will be quite runny).







  • Step 3


    Using an electric mixer and a clean bowl, beat egg whites and cream of tartar until stiff peaks form. Fold 1/2 the egg white mixture into chocolate mixture. Fold in remaining egg white mixture.







  • Step 4


    Gently pour mixture into prepared pan (mixture will sit level with the top of pan). Bake for 40 to 45 minutes or until edges are just firm, but mixture is slightly wobbly in centre. Cool for 30 minutes. Refrigerate for at least 2 hours or until cold. Serve cake with whipped cream.



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