CHOCOLATE MAGIC CUSTARD CAKE

Recipe and photo: Gail S Marshall
One cake batter turns into a 3-layered cake OR single layer pancake. It will be your ultimate chocolate cake for special occasions.

• 4 eggs, at room temperature
• 1 teaspoon Vanilla extract
• 1 ¼ cup sugar
• 110 g butter (½ cup), melted and cooled
• ½ cup all purpose flour
• 1/3 cup and 2 tablespoons unsweetened cocoa powder
• 2 cups milk, lukewarm
• 1 tablespoon powdered sugar for dusting
• Preheat oven to 320ºF (160ºC).
• Grease a 8 x 8 inch baking pan and line it with parchment paper.
• Separate egg whites and yolks.
• Beat egg whites in a bowl until stiff and put aside.
• Whisk egg yolks, vanilla extract and sugar until creamy.
• Add melted butter and mix for half a minute.
• Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.
• Pour the milk gradually and continue whisking.
• Add in the egg whites, one third at a time and gently stir with a whisk. Don’t overmix, just stir until combined.
• Pour this runny batter into the baking pan and bake for 60 minutes.
• The centre of the cake will still be jiggly when removed from oven.
• Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.
• Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.
• Keep it in refrigerator until you finish it all.
• Notes – I used a 24 x 17 x 6 cm rectangular pan for this cake. If you have a similar pan, use it. This cake doesn’t rise, so keeping this in mind, you can choose another type of pan. A square pan works fine too.