Wednesday, June 19 2024

There are cakes that have something magical about them and just putting them in your mouth they can take you back in time and evoke memories and emotions and then… then there is the magic cake.

Yes, that famous cake that when put in the oven splits into three layers of different colors and textures.

How is that possible?

Actually there is an explanation and it has to do with physics, but it is too complicated for me to explain it to you and then if we unveil the “trick” the cake would lose all its magic.

In short, you make a normal cake, with the usual ingredients that are used to make cakes, then you pour the dough into a cake pan and bake it.

When you cut it, you end up with a three-layer cake: the top one resembling sponge cake, the middle one creamy, and the bottom one resembling pudding.

But the magic does not end there.

Sink your teaspoon in and it will be spectacular to taste how many textures in one bite.

The original recipe calls for the magic cake to be white, and this one I am suggesting is the chocolate variant.

The only caution you will need to have is to follow all the steps as they are described and to weigh all the ingredients well.




Ingredients for a 8 x 8 inch cake:

  • 4 eggs at room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon cold water
  • 1 packet of vanillin (or 1 tablespoon of vanilla extract or the seeds from one vanilla bean)
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 cup melted butter
  • 2 cups lukewarm milk
  • 1 teaspoon lemon juice
  • Powdered sugar for decoration



Separate the yolks from the egg whites.

With an electric mixer, beat the yolks with the sugar, vanillin, and water until light and creamy.

Gradually add the sifted cocoa powder and flour, continuing to beat with the mixer.

Add the melted butter and mix well.

Start adding the warm milk a little at a time, stirring continuously with a whisk (to avoid splashing, you can use a hand whisk during this step).

Beat egg whites with lemon juice until peaks form.

Gently incorporate the egg whites into the batter.

Use wide, gentle motions to avoid deflating the mixture.

Pour batter into an 8 x 8 inch  square baking pan lined with baking paper.

Bake at 300°F for 80 minutes.

Allow the cake to cool to room temperature.

Once cooled, cover the cake and place it in the refrigerator for at least two hours.

With a sharp knife, trim the edges and cut the cake into cubes of about 2 inches.


My suggestions:

For a classic version of this magic cake, you can replace the cocoa powder with an equal amount of flour.
For best results, it is important to use the indicated pan size and measure the ingredients accurately.
To cut the cake, use a sharp knife, preferably a wet one.
You can store the magic cake in an airtight container in the refrigerator.

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