The Best 3-Layer Chocolate Magic Cake Ever

Updated at: Wed, 04 Sep 2024 15:37:19 GMT

Step 1

Keep reading for all the magical details.

Step 2

Step 1 Prep and separate

Step 3

Preheat the oven to 325°F. Then, grease and line an 8×8-inch baking pan with parchment paper. Allow the parchment paper to overhang slightly to make removing the cake after baking a breeze.

Step 4

Separate the eggs, putting the yolks in one large bowl and the egg whites in another clean, dry bowl.

Step 5

Step 2 Beat

Step 6

Add the sugar to the bowl with the egg yolks and beat on medium-high until smooth and pale in color.

Step 7

Step 3 Combine

Step 8

While mixing on low, drizzle in the melted butter, vanilla (here are our favorite vanilla brands), espresso powder and salt. Beat for 1 to 2 minutes until well incorporated.

Step 9

Step 4 Add dry

Step 10

Using a rubber spatula, stir the flour and cocoa powder into the mixture. Mix thoroughly, scraping down the sides as needed.

Step 11

Step 5 Add the milk

Step 12

Next, gradually add the milk to the chocolate mixture, about 1/2 cup at a time, beating until the batter is well combined and uniform in color. Set aside.

Step 13

In a separate bowl, beat the egg whites until stiff peaks form. Take care not to under or over-whip your egg whites.

Step 14

Step 7 Fold

Step 15

Gently fold the egg whites into the chocolate batter. Mix with a gentle hand so you don’t deflate the egg whites. The final batter should be thin, with distinct lumps of egg whites still visible throughout. Do not mix until smooth, or the layers will not form correctly.

Step 16

Step 8 Bake

Step 17

Transfer the batter to the prepared baking pan and bake for 40 to 45 minutes until the top is firm to the touch and the center slightly jiggles when shaken gently.

Step 18

Step 9 Cool

Step 19

Leaving the cake in the oven, turn off the heat and crack the door to allow heat to escape. Let the cake remain in the oven for 4 to 6 minutes, then remove and let it cool at room temperature completely, about 60 minutes. Transfer to the fridge and chill for at least 4 hours.

Step 20

Step 10 Slice and serve

Step 21

Remove the cake from the fridge and then carefully lift it from the pan, using the overhanging parchment paper as handles. Slice into squares and garnish with cocoa powder (or powdered sugar) and fresh berries, if desired. Enjoy!

Step 22

Adding up to 1 teaspoon of white vinegar or lemon juice to your egg whites before whipping them will help stabilize them (like when making meringue). This makes whipping them to stiff peaks easier and ensures they get maximum loft for the fluffiest top layer of magic cake possible.

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Easy

Under 30 minutes