Chocolate Magic Custard Cake- a second obsession.

This chocolate magic custard cake is inspired from our original magic custard cake recipe. This chocolate version has a subtle chocolate flavor, but it’s definitely high on the eggy-custard cake flavor!

Chocolate Magic Custard Cake Recipe via

Two days ago, I shared with you how completely obsessed I was with this Magic Custard Cake recipe. If you read about my infatuation for this magical three layer cake, you’ll understand why I’m totally enamored with it.

The silky chocolate magic custard cake interior had me smitten and I went as far as to eat two pieces in one sitting. This is a luxurious feat for a gal who lives on salt and spice. Got potato chips? That’s me with my hand raised high. But this cake is perfect because it’s not too sweet and satisfies our sweet tooth without having to be inundated with sugar.

The texture for this chocolate magic custard cake is to die for as well: soft, silky and melt-in-your-mouth. We still can’t get over how easy this magic custard cake is to make (aside from the long wait for it to cool).

So, we decided to make a chocolate version because we needed another excuse to make another magic custard cake and to eat more chocolate. It’s so fun to rationalize this evil way of eating and cooking.

Chocolate Magic Custard Cake Recipe via

What were the results of this second obsession? Fantastic! It’s just as wonderful as the original Magic custard cake recipe, but with the added bonus of chocolate for all you lovers out there.  And add some fresh berries to make it totally over-the-top amazing!


diane and todd

The center is soft, so be careful when removing from pan. It may crack, but it’s still delicious. For faster cooling & quicker settling of custard center, chill cake in fridge.

Chocolate Magic Custard Cake Recipe via

Check out the custard layer! This chocolate version is wonderful. Get the other Magic Custard Cake Recipe Here.

Chocolate Magic Custard Cake Recipe via

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Chocolate Magic Custard Cake Recipe

Yield: one 8"x8" Cake

Total Time: 1 hour 30 minutes

Recipe is adapted from our previously posted Magic Custard Cake. A few notes on making the cake: the vinegar helps stabilize the egg whites after they've whipped to stiff peaks. If you have a copper bowl to whip them in, you can skip the vinegar.
When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. You could also wrap the head of the mixer and the top of the bowl with plastic wrap to help contain the splattering.
As with the original magic custard cake, the temperatures of the ingredients are important. If too hot it will cook the eggs, too cold it will harden the butter.
For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks.
Because of the custard center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes (this one or the original), going into the oven we don't think they will work correctly, and after baking they are magically perfect.


  • 1/2 cup (113g) unsalted Butter
  • 2 1/2 cups (600ml) Milk
  • 1 cup (115g) Flour
  • 1/2 cup (43g) Cocoa Powder
  • 4 Eggs, separated
  • 4 drops White Vinegar *see head note
  • 1 3/4 cups (210g) Confectioner's Sugar
  • 2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm
  • 1 teaspoon (5ml) Vanilla Extract
  • extra confectioner's sugar for dusting
  • optional-fresh berries for garnish


  1. Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
  4. Whip the egg whites with vinegar to stiff peaks. Set aside.
  5. Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
  6. Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
  7. Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  8. Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly (I know it sounds weird, but that is the best way we can think of describing the sensation).
  9. Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1. Garnish with fresh berries if desired.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly. It is also very delicate to move. We we're able to gentle slide/flip it out of the pan without too much damage, but after trying to move it again, it quickly cracks the top. That's part of its charm. Just dust with confectioner's sugar and devour away.

Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


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{ 106 comments… read them below or add one }
  1. Mariah

    OMG.. i love this, its delicious!

  2. vanessa


  3. Ruth Minsk-Whitehead

    Can gluten free flour be used?

  4. Nancyj

    So I made this cake and it actually turned out nice. however, it looked better than it actually tasted. I found it wasn’t so sweet which was actually disappointing, the chocolate flavor was there but not the “chocolatey sweetness” I expected. Could I add more sugar or would that sabotage the recipe ?

  5. Kelly Rose

    Well, I made this today.. Murphy, S law was at work.. Used spring form pan instead of 8×8 .. Didn’t realize I hadn’t fastened it properly.. Lol.. Man!! That batter is liquidy!! So, pored it into a bowl while I fixed the pan.. Oven is hotter that I thought.. Cooked in 45 minutes.. Maybe a little too long.. As there was not much jiggle… Cooled it.. Sprinkled icing sugar on it.. And bloody hell!! It still turned out great!! thanks for the awesome recipe!!

  6. Sarah

    Does a stainless steel bowl have the same effect as a copper bowl?

  7. AN

    I tried this with mixed reviews from family & friends. If it’s warm & fresh on the first day — bitter with the consistency of a solid pudding. If it’s chilled & served a day later — semi-sweet and more solid texture.

    What I would change – I would probably add powdered milk to my fat free milk for a richer taste w/o the added fats, along with extra sugar and chocolate. Definitely a smidge more coco, as the universal complaint was “it doesn’t taste enough of chocolate.”

    Overall, it was something I really liked & am ready to experiment with the plain custard cake to make a lemon version.

    Highly recommended!

  8. Jessica

    Made this for husbands birthday, the top was crunchy, and the rest of it had a firm pudding skin like texture (it only came out in 2 layers) I was wondering if anyone else had this problem and figured out what caused it?

  9. cluna1

    Could almond milk be used in place of regular milk?

  10. Jenna

    Is the cocoa powder unsweetened?

    1. Todd & Diane

      Hi Jenna- yes, the cocoa powder is unsweetened.

  11. Mary Ford

    Mine set up as well as the vanilla magic cake. Next time I will use granulated sugar instead of confectioners sugar less cocoa powder.

  12. Zahirra

    I made this last week, and am making it again today! It is AMAZING – I honestly didn’t know what to expect when I made it, but all I can say is that it was like a soufflé on top of custard. AMAZING! Thank you so much

  13. mathieu

    I immediately fell in love with the base recipe because custards are awesome and flexible. Especially for working with liquors.

    A Cream of Limoncello version was the first one out (take the vanilla recipe and swap some of the milk for Cream of Limoncello + lemon zest)

    A few generous dollops of Nutella went into the chocolate version with great success (no replacing of anything – just extra). As often happens, Nutella’s hazelnut character really comes to the fore in baked goods, so we also gave it a couple of shots of Frangelico.

    Another chocolate one was done with a goodly portion of Baileys replacing some milk. That was really yummy!

    The vanilla base came out again, but was pimped up with “speculaas” spices (in the same ballpark as gingerbread/pumpkin pie spices). No booze this time.

    It took a bit of practice to get the timing right on my side for a good gooey middle, but well worth it.

    Slated for future experiments include orange flavours (both in chocolate and vanilla form — Grand Marnier/Triple Sec/Mandarin Napoleon + orange zest), minty chocolate (add Creme de Menthe) and Cookies n’ Creme (mix in some Oreo crumbs to the vanilla batter just before baking).

    In short, the possibilities are endless and this recipe is shared ONLY with good friends, because I don’t want to let anyone else in on the secret.

    Thanks again.

  14. Emily

    My poor husband was so irritated with how long I was taking in the kitchen, and became very doubtful of the stew consistency batter I was pouring in the pan. When it finished cooling and I plated up this amazing “magical” cake, his mind was blown. He ate in silence, though starring in wonder. I have a very satisfied and impressed husband. Thank you for the recipe.

  15. jody

    With holidays coming up I thought eggnog flavors would be good. Cinnamon, nutmeg, cloves, brandy? I’m not the biggest chocolate fan (weird I know). Just saying’! And they shouldn’t change the basic recipe.

  16. jody

    With holidays coming up i thought that eggnog flavors would be good in the vanilla one. I’m not the biggest chocolate fan, weird i know, just sayin’!

  17. Alice @ Hip Foodie Mom

    just discovering this now. . chocolate-magic-custard-cake. . I need a little (or a lot) of magic in my life right now. . pinned!!! and love!

  18. lisa

    I used coconut extract instead of coffee, came out wonderful. I mixed the extract with the butter. This was a wonderful cake and is simple to make. Thank you for sharing it.

  19. sandy

    Looks wonderful!! Is the coffee essential to the flavor? I am not a coffee person.

    1. White on Rice Couple

      No, just our preference. Feel free to sub or omit.

  20. Gleneva

    Hello ~ I tried the the Magic Custard Cake recipe from the other day ~ my husband flipped! It was so easy to assemble! I added a blueberry/rasberry compote as a topping dusting the cake with powdered sugar, it was yummy. It’s gone!

    Thanks from Texas!

  21. LC

    Must give this a try! But I’m wondering…what’s the fat/calorie content of this cake? I have a serious sweet tooth and must portion everything out or else I’ll go crazy!

    1. White on Rice Couple

      No idea. Maybe someone can help.

  22. Heather

    Hi, I’ve just made this but the top layer is really thin and soft, not at all crunchy. It was completely set when I took it out of the oven – only 45 min – so I don’t know what has gone wrong. Any suggestions?

    1. White on Rice Couple

      It should be soft, not crunchy. The layers will have different texture and firmness, but they should all be soft.

  23. Remy

    I was so excited about this cake (and I’m making the original version tonight), but the consistency turned out very weird for me, even after I followed the instructions exactly. There was a sour, slightly gummy white layer under the chocolate custard, and the custard itself was a bit grainy. Very perplexing. I wonder about the possibility of redoing it, but this time, sifting the powdered sugar in with the cocoa powder and flour, and whisking the egg yolks in with the milk — otherwise changing nothing. Have y’all (or has anyone) ever tried that?

  24. AMS

    This is in the oven right now! Your helpful hints at the top of the recipe were invaluable. I found that gently whisking in the egg whites rather than folding them in worked better—as you point out, the batter is very runny and it’s almost impossible to get the beaten whites broken up adequately with a spatula. This isn’t at all difficult, though there are quite a few steps. The only downside is that it generated a lot of dishes—a bowl each for the dry ingredients, the egg whites, and the batter, a pan for heating the milk, a bowl or pan for melting the butter, a cup for brewing the espresso, both hand mixer (for the whites) and stand mixer (for the batter, as well as measuring utensils. But I expect it to be worth it!

  25. Mamurre

    I was wondering if you added some fruit in the vanilla version , how would that affect the batter. Would you guess I’ll need a longer cooking time? And if I wanted to replace butter… What do you recommend I do it with? Thanks!

  26. Heather

    I was just reading this two days ago, bought all of the ingredients to make today for my fiance’s birthday, and now the recipe is nowhere to be found?!? I can only read the comments? What? Why?

    1. White on Rice Couple

      Thanks for the heads up. It looks like our database was corrupted. Hopefully all fixed now, but we’re glad you were able to find the info already.

  27. Naomi

    What could I use as an alternative to espresso/coffee???

    1. White on Rice Couple

      I would just increase the vanilla extract to about 2 teaspoons and omit the coffee. Unless you wanted to sub with Bourbon or Kahlua, or something similar.

  28. Kristen

    So, what about a lemon one… just saying! I can’t wait to try this.

  29. Natalie

    Hi! Is the batter supposed to be sticky n lumpy after adding in the butter? Mine got all crumby together and after I added in the milk, it got really watery with the crumbs settling at the bottom.

    1. White on Rice Couple

      It does have kind of a funky texture. It all depends on the temperature of everything, but the butter will usually solidify a bit when mixed in.

  30. Julie @ Forbidden Rice Blog

    I made this yesterday for my husband, 8 year old, and mother in law… It was a huge hit all the way around. I’ve been wanting to try this recipe for months and will certainly be coming back to it again and again. (I certainly understand the eating two pieces in one sitting!)

  31. liz

    Hi, with this recipe do you use plain or self raising flour, thanks

  32. Bonnie

    Quick question, if I wanted to make this with Nutella would I do a one to one swap with the cocoa powder? And would it matter that the cocoa powder is “dry” while the Nutella is “wet”??

    1. White on Rice Couple

      The difference in wet and dry would most likely affect things. If you try we’d love to hear how it works out.

  33. denise

    Do you use all purpose or self rising flour

    1. White on Rice Couple

      It was all-purpose flour.

  34. Sarah

    This is completely amazing! I’m drooling at my computer! and I love the Custard on the cake best, awesome photography too! I had featured u in the post of Here Are Seven New Ways To Make Romantic Chocolate Cakes For Fathers on AllFreshRecipes. If u have more Eats want to be featured, please let me know!

  35. Saiorse

    Hi, I’m just wondering what size pan these can be baked in? Thanks!

    1. White on Rice Couple

      The recipe is for an 8 inch by 8 inch baking dish or equivalent.

  36. Vickie

    I made one today (a double batch, because I’m baking for eight people) & it is delicious.
    Not really sure what I did though as I have fluffy chocolate cake, on top of pale, coffee flavoured custard, with a thin layer that is kind of a mix in between. I mean, it still tastes awesome & is already half gone, but it doesn’t look quite like the picture, lol.
    I may be forced to bake it again in the not-to-distant future to see what happens – what a terrible fate 😛

  37. sudeshna

    this is fabulous i would love to make this

  38. Alx

    This looks amazing! I want to make both versions, but I don’t have cocoa powder! Would semisweet chocolate chips work instead?

    1. White on Rice Couple

      Chocolate chips are a whole different ingredient than the cocoa powder. Best is to bite the bullet and go out and buy some cocoa powder unless you really, really want to play with the chocolate chip experimentation, and that will be just that – experimentation with its risk of reward and failure.

  39. meghan

    i just made the batter and its in the oven now. excited to try it, but i had too much batter for my 8×8 pan. anyone else have this issue? should it completely fill the pan?

  40. Jim

    Ok, found this cake last night and am inl ove with the idea, I got up early this am to make one, it is cooling now and like they say this is the hardest part of the whole recipe! I’am going to top with whipped cream and a dusting of cocoa powder, YUM! can’t wait! Thank you and the chocolate Gods!
    Peace Jim

  41. Sevimin Askanasi

    cookin right now,
    I can not wait to taste nice recipe
    It smells very nice house
    Thanks for the recipe

  42. Ellen

    I was totally obsessed with these cakes after reading the descriptions and seeing those gorgeous photos. Then, I made both this past weekend and… They were just ok. Vanilla was much better than chocolate, but neither had much depth of flavor; they tasted kind of flat. The cakey top was the best part, even though I expected to be all about the custard. I’m going to start by adding salt, but do you have any other ideas on how to punch up the flavor without sacrificing the magic?

  43. Emmy

    Oh my god….I just tried this today and I felt like I died and went to heaven. Used cream of tartar instead of vinegar and it worked just as well. GENIUS! Thanks for the awesome recipe! 😉

  44. Laura

    I… somehow, did it backwards… I added the milk to the egg/sugar mixture, then the butter, vanilla, and then, the flour/cocoa mixture. I had a hard time trying to incorporate everything with a fork and a spatula…
    But it worked..!! kind of… the cake layer is weird, not as fluffy as I hoped, but tastes really nice! The filling was everybody’s favorite layer, and mom said the bottom layer was too dense and thick, I tought it was the best part.
    Thanks for sharing the recipe! I’ll make it again soon and try to follow the instructions!

  45. John

    Would this work well with buttermilk?

    1. White on Rice Couple

      Most likely, but we haven’t tested it out with buttermilk to know for sure.

  46. Helene

    This is a recipe that I will bake this week. Can’t wait to taste it. Beautiful pics 🙂

  47. Nicole

    Made this last night, and I must say, I’m not impressed! I do like rich, chocolaty desserts — which this admittedly is not — so I won’t be making again. For those who do make it, be sure you don’t underbake. Mine was still pretty jiggly in the center when I took it out of the oven and it was only completely set around the edges by the time it cooled.

  48. Katie

    In the oven now! I thought I read the notes at the top, but somehow missed the bit about whisking the whites in. I was folding with a spatula and thinking “this is not good” because of the liquid batter. I hope it still comes out!

  49. @mycustardpie

    Chocolate Magic Custard Cake- a second obsession. Have I mentioned this?! @whiteonrice

  50. Shari

    Any idea if there is a flour blend i could use instead of wheat to make this gluten-free? Looks amazing 😀

    1. White on Rice Couple

      Shari- gosh, we really wouldn’t know where to start for gluten free. A reader left a comment on the vanilla magic custard cake post about using Mochiko rice flour. Don’t know how that would work, but you could maybe experiment with that or a reliable GF flour blend. Good luck and please let us know how it turned out. Your insight would be helpful to our gluten free readers!

      1. Ginger

        Shari, I’ve had pretty good success with brown rice flour. I used that as the only flour in the chocolate version and loved it. The layers separated out really nicely. I also made the original version with coconut flour, which had an amazing flavor, but the texture wasn’t quite right. More work might be required there, but I think I’m up for it.

        Thanks for posting both versions, they are irrestible!

  51. Eliza B

    This looks even better than the original- like incredibly creamy brownies. Also I’ve always used cream of tartar to stabilize my egg whites instead vinegar. Does this recipe need the vinegar to work?

    1. White on Rice Couple

      Cream of tartar would work just fine too. As would whipping the whites in a copper bowl. The vinegar is just there to help them stabilize, but there are several ways it can be done. Whichever way you like. 😉

  52. tovie

    That looks soooo good! You made me remember my grandma used to make a magic pie sort of like this, mix it all together and it would bake up into the separate layers. Hers had coconut in it which would end up in the top layer. I need to try this recipe and then go see if I have her recipe somewhere…

  53. Kim Bee

    This is really stunning. I just want to bite my screen.

  54. Ms. Smith

    I wold like to try the chocolate but don’t like the coffee flavor that would be added with the espresso. How do you think in could be replaced?? Milk, water? Any other ideas? Thanks

    1. White on Rice Couple

      You could just do water if you don’t like coffee flavor. One note on it: the coffee flavor isn’t very noticeable when eat it, but just brings out a touch of the chocolate’s flavor.

  55. Abi

    I have tried many of your dessert recipes. So far my favorite is slab pie with berries and chocolate chips. But this one looks yummy. I guess the trick with this one is to bake to get the correct texture. I’m going to try this one. As usual amazing photography

  56. karen

    I am so tempted to make this! Should it be served cold or room temperature?

    1. White on Rice Couple

      We like it best at room temperature, but it would still be fine chilled.

  57. Tracy {Pale Yellow}

    This cake looks magically delicious! The layers are beautiful and simple. I can’t wait to try!

  58. sara

    made them both, tried them both, love the flavor of the custard one, the chocolate is not a favorite of mine and next time i will leave out the vinegar, cause i really do not like the fluffy, cake-like top, i just love the smooth silky layer underneath, and the pic of the custard one has more of that, and since you made it without the vinegar i will try that next time…now i just scraped off all the fluffy top…

  59. Betty Ann @Mango_Queen

    I could not resist reading the post after I saw the photos, then I saw the words “chocolate magic custard cake”. I have made custard cake before, but in vanilla flavors. And this is the first time I’ll be making custard cake and that is not in a bain marie method. I’m sure it will work out. I can hardly wait! Thanks for sharing the recipe!

  60. Maria

    When I saw the first Magic Cake post, I made it the next day (which was last night). Outstanding. On my drive to work, I was considering what other flavors could be added to the mix, and then I see you have a post for chocolate. Can’t wait to try this version–looks even yummier than version #1!!

  61. marcie@flavorthemoments

    I’m not a huge custard fan, but put chocolate AND espresso in it, and I’m there! This looks heavenly.

  62. Niki

    I made the batter few mints back, i realised that as soon as i started folding the egg whites in the batter, the batter seperate/curdled. i then used a hand whisk and whisked it for a mint. i think i either over whipped the egg whites or the milk was beyond luke warm temp. one more point, the batter was too runny as everyone mentioned. I jus pushed the batter in the oven. keeping my fingers crossed. Can you suggest what could have gone wrong with my batter?

    1. Carla

      Hi Niki,

      Mine did the same. Realised my butter was way too hot when I added it and it cooked the egg. Baked it hoping for the best, but it came out terrible and just tasted like undercooked egg.

      PS. For anyone thinking of trying these in cupcake’s don’t even bother. They are just way too jiggly and nearly impossible to eat out of the case.

      I found when using baking paper underneath it just went soggy under the cake and messy when I cut it and tried to remove it. I greased and floured the brownie tin and it came out well.

      I’ve also tried another version of the chocolate one WonR and found your’s far more comprehensive. Thanks soooo much for sharing! Oh and the shot of coffee was a stroke of genius!!!

    2. White on Rice Couple

      That all sounds more or less normal for this batter. It is different than almost any other batter that I’ve ever made. Because of the things you mentioned, I never think it is going to work, but so far it has come out of the oven perfect each time. Hope yours does as well!

  63. sara

    did make them both, both are now in the fridge, i removed them from the baking tray cause i feared once cool, i would not be able to get them our, as it was hard enough as it was, question, would baking paper underneath work? or will that mess with the baking process? want to make this next week for my boyfriend but want to cut perfect squares then, i don’t mind eating a mess, but next week i want perfect squares, hence wanting to put in a sheet of baking paper….

    1. White on Rice Couple

      Baking paper should work fine. Because of the soft texture on the top and heavier custard middle, the top may still develop cracks when you move it. However the baking paper underneath shouldn’t affect the baking and would make it easier to lift everything out of the pan. An alternative that I used to do occasionally for removing super delicate squares out of a tray it is to cut the squares in the dish then have one “sacrificial” piece – one that you remove the best you can, but you know it won’t be perfect. That will leave you an opening with easier access to the rest of the squares. Also when cutting the squares use a sharp knife with gentle slices and wipe the blade off in between cuts. Good luck.

  64. Eva

    That looks so good! Will have to try this!

  65. Caroline @ chocolate & carrots

    Oh my word, you did it again! I bet the chocolate is pure magic. 🙂

  66. katb

    The magic custard cake you posted has been on my mind constantly since you posted it the other day. And now, a chocolate version?! It looks amazing. There’ll be a lot of cake baking and eating going on here this weekend.

  67. Nicole

    OMG…you are trying to kill us! I just finished off the last piece of the original version with breakfast this morning. Now this? Good thing the days are getting warmer and lighter here…I’m good to need a good long walk…like a 12 hour walk.
    A note as well…
    I used barely 1/8 teaspoon of cream of tartar in my egg whites. This produced a cake that was almost exactly half custard and half very soft and fluffy white cake. Also, because I couldn’t wait…I cut into my cake about 10 minutes after it came out of the oven because I love warm custard. I really enjoyed it at this point, but the cake completely separated from the custard when I put it on my plate, slid right off. The rest of the cake was fine once it cooled completely. I noticed other comments about not wanting to wait, so I thought I would let you know what happens if you don’t!
    Back to the kitchen for more (chocolate) magic…

    1. White on Rice Couple

      Thanks so much for the update! Sometimes having to have patience together with desserts just isn’t fair. 😉 Warm custard does sound soooo tempting though. I think it is worth the “slide off’!

  68. Mikaela Cowles

    If you don’t finish it all in one sitting, which would be hard to believe but it happens, how do you store it? Does it have to be refrigerated?

    1. White on Rice Couple

      It is probably best and safest stored in the fridge, but since we ate our within a day, we left it out at room temperature on a covered cake plate.

  69. Angela

    Absolutely sold on this after I made your first one. Definitely going to try this one next – can’t wait!

  70. Mikaela Cowles

    If you don’t finish it all in one sitting, which would be hard to believe but it happens, how doe you store it. Does it have to be refrigerated?

  71. hakanai

    I totally made the magic custard cake last night, with the vinegar to get the fluffy top. (I had a piece for breakfast this morning. >_<) It was delicious! I can't wait to try this chocolate one!

  72. sara

    OMG are you trying to kill me here?? i was already licking the screen of my laptop with the custard one but now i am just drooling over here…
    decided to make both of them, yup, there, i said it…….
    if i survive that overdose i will come back and report how they were…..
    too bad it needs time to cool since it is already evening here, so making now, endulging tomorrow…might be my breakfast…sheesh…this…is…too..much…can’t…take…it….

  73. LisaR @ Who Stole My Baby?

    I’m going to make this, but I really doubt that it will even make it out of the pan. You think I’m kidding, but I’m not.

  74. Trevor Sis. Boom.

    I may just have to make both versions so that I can let you know which I like best. Its a tough job but its really the only way I have to be sure.

  75. Lizthechef

    Stop – you’re killing my diet…Worth saving up calories for this gorgeous treat!

  76. Abbe@This is How I Cook

    Just like having twins… You are killing me here! Dessert tonight!

  77. mascara & mud


  78. Stephanie @ Salt Is Your Friend

    I’ve always considered myself a “fruit for dessert” person, as opposed to a “chocolate for dessert person” but you have just challenged me. I read your previous post on the Magic Custard Cake and thought, “that sounds good, I’ll have to try that.” But today I saw your Chocolate Magic Custard Cake and thought, “I need that NOW.” I don’t even know who I am anymore. 🙂

  79. Cristina

    I am loving these two desserts and have them on my to-make list! Just gorgeous and you describe them so deliciously. Have a great weekend!

  80. Shaina

    I love that you made a chocolate version. I have a house full of children not really interested in cake as dessert (ice cream, custards, cookies are all okay, though), and one of them is soon celebrating a birthday. This may just be the birthday cake for her.

  81. Bev @ Bev Cooks

    Oh now I’m completely done for.

  82. Natasha

    I have the other magic custard cake bookmarked to make this weekend, as I am a fan of anything custard-y. But this chocolate version looks craaazy good, I may have to make it instead or in addition. Because how can two magic custard cakes be a bad thing!

  83. Joanne @ Fifteen Spatulas

    Okay, wowwwwww! First you tempt me with the original and now there’s a chocolate version?! Which will I make first? =)

  84. Averie @ Averie Cooks

    I saw the other cake blow up on Foodgawker! I knew it would. It’s totally magical looking. And this one..the same! The raspberries are a beautiful touch. The texture of this; slightly jiggly and buttery smooth and very chocolaty. Talk about total perfection. I like how you said that when you make this cake and put it into the oven, you swear it’s not going to work out, but it does! I love tidbits like that 🙂 Pinning!

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