Chocolate Magic Custard Cake

By KeyIngredient

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder
• 1/4 teaspoon ground cinnamon
• 4 eggs, separated and at room temperature
• 1 3/4 cups powdered sugar
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla
• 2 1/2 cups whole milk, at room temperature
• Additional powdered sugar, if desired
• Whipped cream and berries, if desired

Details

Servings 12
Cooking time 190mins

Preparation

Step 1

1
Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.

2
In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.

3
In large bowl, beat egg whites to stiff peaks. Set aside.

4
In another bowl, beat egg yolks and powdered sugar until pale and smooth. Add butter and vanilla; beat until combined. Add dry ingredients; beat until just combined. Mixture will be very thick.

5
With mixer on low speed, slowly add milk. Mix until smooth. With whisk, add egg whites in 3 additions, beating with whisk just until no large lumps remain. Mixture may appear slightly curdled. Pour into pan.

6
Bake 50 to 60 minutes or until cake appears dry on top and slightly jiggles when shaken. Cool completely, 2 to 3 hours; refrigerate until ready to serve. To serve, sprinkle with powdered sugar, and top with whipped cream and berries.