Fairy Magic Cake
Ingredients
- 1 Cup Unsweetened Cocoa Powder
- 1/3 Cup All-Purpose Flour
- 2 Teaspoons Instant Espresso Powder
- 3/4 Teaspoon Sea Salt
- 4 Eggs At Room Temperature, Separated
- 1 Cup White Sugar
- 1 Tablespoon Water
- 1/2 Cup Unsalted Butter, Melted Cooled
- 2 Teaspoons Pure Vanilla Extract
- 2 Cups Half n’ Half, Lukewarm
- 1 Teaspoon Cream Of Tartar
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
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Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.
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Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.
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Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
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Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.