One batter. One cake. Abracadabra. Three layers. It’s a magic cake!
I recall first seeing magic cakes soon after launching Only Crumbs Remain. Back then they were the bee’s knees!
Even though that trend has since given way to pouring (illusion) cakes, drip cakes and more recently unicorn cakes (or at least that’s what my Pinterest and Instagram feed has led me to believe) I felt the need to try out this relatively simple cake, which produces such an interesting bake once sliced into.
On the face of it, this tray bake cake looks like a regular sponge cake. But once sliced into the magic becomes apparent. Three layers including a delicious brownie-like sponge and set custard!
You can’t fail to be intrigued.
Imagine bringing this chocolate orange magic cake to the table to share with family and friends over a pot of tea or cup of coffee. Nicely cooled from the oven, aromas of chocolate and baking still fill the air. Gasps of amazement as the cake is cut before them to reveal its magic!
Now I have to admit that other magic cakes on social media and Google searches are blessed with layers of equal depth, unlike our third layer which is slightly thin sandwiched between the brownie like sponge and custard layer. I suspect that is all down to our oven. But don’t let that put you off trying this fun and scrummy bake, who knows, you may have more luck than me and achieve equally sized layers!
So, here’s how to make Chocolate Orange Magic Cake!
Hands on time: about 25 mins Cook time: about 50 mins Yield: 1 x 20cm cake, producing 9 pieces
1 x 20cm Brownie Tin
For the Sponge Batter
- 4 medium Eggs
- 125g Unsalted Butter, plus a little extra for greasing
- 475ml Milk (full fat, or semi-skimmed, not skimmed)
- 1 tsp White Wine Vinegar (optional)
- 150g Golden Caster Sugar
- 2 capful Orange Extract (we used Sainsbury’s Taste the Difference, Valencian Orange Extract)
- Pinch Salt
- 95g Plain Flour
- 30g Cocoa Powder
- 1 – 2 tsp Icing Sugar, for dusting before serving
a) If you prefer a richer chocolate flavour substitute some of the plain flour for more cocoa. b) Avoid over heating the milk and butter. If they feel hotter than lukewarm before they’re added to the batter, dip the base of the pan into cold water. Avoid getting water inside the pan. c) Use utensils like a spatula or balloon whisk to incorporate the flour and milk to the batter. Electric beaters or stand mixers will create a cloud of flour and splatter the milk everywhere! d) The uncooked batter will be very thin, similar to single cream. e) The baked magic cake is likely to have a few cracks on the surface once removed from the oven. As the cake cools the cake will drop very slightly and the cracks will be largely unnoticeable. f) Store in an air tight container once completely cold.
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