Skip to main content New<> this month
Get the Allrecipes magazine

Chocolate Magic Cake

Rated as 3.59 out of 5 Stars
76

"This magical confection is part pudding, part cake, entirely delicious. Dust cake with confectioners' sugar before serving. Consider serving with berries, whipped cream or your favorite chocolate sauce."
Added to shopping list. Go to shopping list.

Ingredients

1 h 40 m servings 249
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  2. Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.
  3. Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.
  4. Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
  5. Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.

Nutrition Facts


Per Serving: 249 calories; 13.6 29 5.8 104 50 Full nutrition

Explore more

Reviews

Read all reviews 14
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was very tasty but for some reason it formed a gummy crust, which we did not care for. We wound up scooping the pudding and cake part away from the 'crust'. Much better without it.

Most helpful critical review

I felt like the salt amt was too much as the cake had a salty flavor in the background. Overall the cake was moist and it was more like a flan or mousse style cake. The texture was ok but not my...

Most helpful
Most positive
Least positive
Newest

This was very tasty but for some reason it formed a gummy crust, which we did not care for. We wound up scooping the pudding and cake part away from the 'crust'. Much better without it.

I felt like the salt amt was too much as the cake had a salty flavor in the background. Overall the cake was moist and it was more like a flan or mousse style cake. The texture was ok but not my...

I did not care for the texture of this.

added whole egg, instead of water used coffee, baked at 250. for 2 hrs; richest chocolate cake i'd ever made---pudding is not like American concept of soft pudding---its very rich, softer but t...

I came across this recipe when looking for a pudding pie that didn't need whipping cream. This recipe filled 2 ready made cookie crumb pie crust and took 50min to cook. I didn't use the coffee b...

This is easy to make. The only problem I had was the temperature was a bit to high,

It baked perfectly and looked wonderful but...... it was so strong tasting. I did not care for it and neither did most of my family members. But I did substitute the expresso powder for this str...

This is amazing! I made it for my mom's birthday dinner. Everyone loved it! I would say it is part souffle and part pudding cake.

I was intrigued by the idea of the layers in this cake, but neither my husband or I cared for it. I won't be making it again.