Go to all recipes
Magic chocolate cake

Magic chocolate cake


Part pudding and part cake – the loose batter mix magically turns into a triple-layered chocolate treat

  • Feeds 8 Feeds 8
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    1293kj 310kcal
  • Fat
    Med 26%
  • Saturates
    High 52%
  • Sugar
    Med 24%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • 125g Co-op unsalted butter, melted, then cooled, plus extra for greasing
  • 500ml Co-op semi-skimmed milk
  • 4 Co-op British free range eggs, separated
  • 150g Fairtrade caster sugar
  • 65g Co-op plain flour
  • 50g Fairtrade cocoa powder, plus extra for dusting


  1. Preheat the oven to 160°C/fan 140°C/Gas 3
  2. Grease and line a 20cm diameter loose-bottomed cake tin
  3. Heat the milk until warm but not hot
  4. Beat the egg whites until stiff, using an electric mixer
  5. Add 1 tbsp of water to the egg yolks, along with the sugar, then use the mixer to whisk until light and frothy
  6. Add the melted butter and stir to combine, then add the flour and cocoa, and continue stirring until smooth
  7. Slowly pour in the warm milk, stirring continuously
  8. Using a large metal spoon, gently fold in the egg whites in 3 stages, taking care not to knock the air out; the mixture will be quite liquid at this point
  9. Transfer to the tin and bake for 55 mins to 1 hour, or until the top of the cake is set but still with a slight wobble
  10. Leave to cool completely, then transfer to the fridge for at least 2 hours
  11. Remove from the tin and dust with cocoa to serve

Explore more recipes