CHOCOLATE MAGIC CUSTARD CAKE

Chocolate Magic Custard Cake image

Provided by Annalise Sandberg

Categories Dessert

Time 3h10m

Yield 9

Number Of Ingredients 11

1 cup Gold Medal™ 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

Steps:

Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.
In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.
In large bowl, beat egg whites to stiff peaks. Set aside.
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.
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.
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.

Nutrition Facts : ServingSize 1 Serving