Magic Chocolate Cake! 🎂✨
Hello everyone! Today I am going to write about a cake that I made a while ago, which is more like a dessert than a cake. It is fudgy at the bottom, gooey in the middle and mousse-like at the top - and it separates itself into those three layers all by itself! It really is magical!! I got this recipe from the
Co-op food magazine after my mum saw it in there and thought it looked good 😋.
Co-op food magazine after my mum saw it in there and thought it looked good 😋.
Here is how you do it:
Ingredients:
125g unsalted butter, melted then cooled
Extra butter for greasing the cake tin
Extra butter for greasing the cake tin
500ml semi-skimmed milk
4 eggs, separated
150g caster sugar
65g plain flour
50g cocoa powder
1. Preheat the oven to 160°C, or 140°C if you have a fan oven.
4 eggs, separated
150g caster sugar
65g plain flour
50g cocoa powder
1. Preheat the oven to 160°C, or 140°C if you have a fan oven.
2. Find a 20cm loose-bottomed cake tin, grease it and then line the bottom and the sides with greaseproof paper.
3. Heat the milk in a saucepan until it is warm, but not hot - I used my finger to test it.
4. Meanwhile, whisk the egg whites in a bowl with an electric whisk until they form stiff peaks.
5. In a separate bowl, add 1 tbsp of water to the egg yolks and put the sugar in too. Use an electric whisk to, well, whisk them I suppose - what else would you do with an electric whisk 😂! - until they are light and frothy.
6. Add in the melted butter and give it a good stir, then add in the flour and the cocoa powder. Carry on stirring it until the mixture is smooth, with no lumps.
7. Slowly pour in the warm milk, stirring it all the time.
8. Using a big metal spoon, spoon in a third of the egg whites and gently fold them in. Once they are incorporated into the mix and there are no lumps, fold in the next third and then the final third. The cake mix will look extremely liquidy (is that even a word?!) but don't worry, it is meant to look like that.
9. Pour it into the tin and place it on a baking tray. My mixture was so runny that it actually leaked out if the tin and formed a puddle on the tray - my tip is once it is in the tin, get it into the oven as soon as possible so it will start to cook and (hopefully) won't leak! You should cook it for about 55 minutes to 1 hour.
10. When the time is up, take the cake out of the oven. It should be set, but still be slightly wobbly on the top. You can't use a skewer for this cake as it won't work - it is the wrong kind of cake, but hopefully you will know when it is cooked properly. I know that is not very helpful, but it is the best advice I can give!
11. Leave the cake to cool completely (in it's tin) and then put it into the fridge for at least 2 hours.
12. Turn the cake out onto a plate. This step is sort of complicated because you have to get the cake the right way up at the end - it is lighter at the top and heavier at the bottom, not in colour, but in density (does that make sense? I don't know!). Anyway, put a plate on top of the cake tin and get the cake out so it is upside down. Now put another plate on top of that and turn it over so the cake is the right way up.
13. If you like, you can dust the top of the cake with cocoa powder - I did that and I also put edible glitter on; you can never have too much glitter!!
Even though this is called a cake, I think it should be classified as a dessert - it is definitely more dessert than cake. The way it is moussey, fudgy and gooey all at the same time is amazing! I think that if someone told me about something they had at a restaurant that was fudgy, gooey and moussey, I would automatically assume that they were talking about a dessert rather than a cake. Maybe the creator of this 'cake' just decided to call a cake as it is cooked in the same way as a cake is - who knows? Anyway, the dessert/cake was actually very interesting and tasted a bit like chocolate mousse, but then not like chocolate mousse at the same time... make this cake (or dessert, whichever you like!!) so you can find out for yourself what it tastes like!
3. Heat the milk in a saucepan until it is warm, but not hot - I used my finger to test it.
4. Meanwhile, whisk the egg whites in a bowl with an electric whisk until they form stiff peaks.
5. In a separate bowl, add 1 tbsp of water to the egg yolks and put the sugar in too. Use an electric whisk to, well, whisk them I suppose - what else would you do with an electric whisk 😂! - until they are light and frothy.
6. Add in the melted butter and give it a good stir, then add in the flour and the cocoa powder. Carry on stirring it until the mixture is smooth, with no lumps.
7. Slowly pour in the warm milk, stirring it all the time.
8. Using a big metal spoon, spoon in a third of the egg whites and gently fold them in. Once they are incorporated into the mix and there are no lumps, fold in the next third and then the final third. The cake mix will look extremely liquidy (is that even a word?!) but don't worry, it is meant to look like that.
9. Pour it into the tin and place it on a baking tray. My mixture was so runny that it actually leaked out if the tin and formed a puddle on the tray - my tip is once it is in the tin, get it into the oven as soon as possible so it will start to cook and (hopefully) won't leak! You should cook it for about 55 minutes to 1 hour.
10. When the time is up, take the cake out of the oven. It should be set, but still be slightly wobbly on the top. You can't use a skewer for this cake as it won't work - it is the wrong kind of cake, but hopefully you will know when it is cooked properly. I know that is not very helpful, but it is the best advice I can give!
11. Leave the cake to cool completely (in it's tin) and then put it into the fridge for at least 2 hours.
12. Turn the cake out onto a plate. This step is sort of complicated because you have to get the cake the right way up at the end - it is lighter at the top and heavier at the bottom, not in colour, but in density (does that make sense? I don't know!). Anyway, put a plate on top of the cake tin and get the cake out so it is upside down. Now put another plate on top of that and turn it over so the cake is the right way up.
13. If you like, you can dust the top of the cake with cocoa powder - I did that and I also put edible glitter on; you can never have too much glitter!!
Even though this is called a cake, I think it should be classified as a dessert - it is definitely more dessert than cake. The way it is moussey, fudgy and gooey all at the same time is amazing! I think that if someone told me about something they had at a restaurant that was fudgy, gooey and moussey, I would automatically assume that they were talking about a dessert rather than a cake. Maybe the creator of this 'cake' just decided to call a cake as it is cooked in the same way as a cake is - who knows? Anyway, the dessert/cake was actually very interesting and tasted a bit like chocolate mousse, but then not like chocolate mousse at the same time... make this cake (or dessert, whichever you like!!) so you can find out for yourself what it tastes like!
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