Magic Cocoa Cake

The magic cocoa cake is a cake that is distinctive for dividing into three layers during baking: a dense flan-like base, a creamy layer in the center, and a soft surface like a brownie. Let’s see how to prepare it together.

Ingredients

• 500 ml of whole milk
• 1 vanilla pod (or 1 teaspoon of vanilla extract)
• 150 g of caster sugar
• 4 eggs (at room temperature)
• 1 tablespoon of water
• 125 g of butter
• 70 g of 00 flour
• 45 g of unsweetened cocoa powder
• a pinch of salt

Preparation

1. Preheat the oven to 150 °C.
2. Warm the milk with the vanilla pod slit lengthwise to release the seeds (or vanilla extract) and let it cool slightly.
3. Separate the yolks from the whites.
4. In a large bowl, whisk the yolks with the sugar and water until you get a light and frothy mixture.
5. Melt the butter and let it cool a bit, then slowly incorporate it into the egg and sugar mixture.
6. Sift the flour with the cocoa and salt, and blend them into the batter.
7. Add the lukewarm milk, mixing gently to obtain a homogeneous mixture.
8. Whip the whites to stiff peaks and gently fold them into the batter, trying not to deflate them.
9. Pour the preparation into a previously buttered square or rectangular mold.
10. Bake for about 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
11. Let it cool completely and then put it in the fridge for at least 2 hours before serving.

Serve the magic cocoa cake by cutting it into squares. It’s important that the consistency of the cake is well stratified, with the bottom being denser and the top softer and lighter.

Curiosity

This dessert is of French origin, where it is known as “Gâteau magique,” and it gained popularity for the simplicity of its ingredients and for the magic that occurs in the oven, where the layers separate, creating a very special and delicious effect.