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–+ servings
gluten free chocolate magic custard cake prajitura desteapta fara gluten cacao

Chocolate Magic Custard Cake

This chocolate magic custard cake is incredibly easy to make and sets into three distinct layers as it bakes: a light sponge on top, a silky custard in the middle, and a dense base. Rich, decadent and deeply chocolatey.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Choose Serving Size 12

Ingredients 

  • 6 eggs at room temperature and separated
  • 1 ½ tbsp water
  • 250 g stevia powder or the same amount of sugar
  • 200 g coconut oil melted
  • 100 g gluten-free flour I used MixIt by Schar, but you can also use all-purpose flour if you don't need to make this gluten-free
  • 9 tbsp cocoa powder
  • 750 ml soy milk warm (or dairy milk, if you don't want to make this recipe dairy-free)
  • 1 pinch salt
  • 2 tsp vanilla powder
  • 1 tbsp rum
  • 1 ½ tsp apple cider vinegar

Instructions

  • Preheat the oven to 325 F / 190 C. Grease and flour a baking dish. Mine was oval-shaped (see photos), approx. 35 cm long and 25 cm wide.
  • Separate the eggs and add the egg yolks to a bowl. Add the water and stevia powder (or sugar) to the egg yolks. Beat on high speed (using a hand mixer or stand mixer) for a couple of minutes.
  • Add the melted coconut oil, vanilla, rum and salt to the mixer and continue beating until the oil is fully incorporated.
  • Mix the cocoa and flour together in a bowl, then add to the mixing bowl in batches. Mix thoroughly.
  • Add the milk a little at a time and mix. The batter will be almost liquid, but don't worry.
  • In a separate large bowl, add the egg whites and vinegar and mix until the egg whites are stiff.
  • Add a bit of the egg whites to the cocoa mixture and gently fold in. Then reverse and add a bit of the chocolate mixture to the egg whites. Repeat until everything is well combined.
  • Pour the batter into the baking dish and bake for 50-60 minutes, or until done. The baking time may vary depending on your oven.
  • Very important! Let it cool completely before cutting. As it cools, the layers of this magic cake will separate. While hot, the cake will still be jiggly and won't have the proper texture.

Notes

I used an oval ceramic baking dish, approx. 35 cm long and 25 cm wide. Let the cake cool completely before slicing so the layers set properly. The batter will look very liquid before baking, which is normal. Store leftovers covered in the fridge for up to 3 days.