So these are like the old Impossible Pie. Quick, easy, and pretty impressive looking when cooked!
I used this recipe from Jo Cooks, she has fabulous step by step photos on her posts and everything looks delicious!. I must say I was worried about 2 things when making this. Firstly, the mixture is sooooooo runny, more like a chocolate milkshake than cake batter. And secondly, would it come out of the pan as I did not line it, just buttered and floured it? Both of my concerns were short lived as I watched the cake form through the oven door. The top turned into a lovely light sponge and I could see it coming away from the sides of the pan as time went on.
After the cake had cooled on the bench, I popped it into the fridge. Apparently this makes it easier to cut. I cut the cake into 4 large squares while still in the pan and then used an egg flip to get each piece out fairly easily. I did see on one blog that they just flipped it out like a normal cake and then cut it up. I’m not so sure mine would have survived that treatment as the top was quite fragile. Maybe I should have left it in the oven for a bit longer?
The Magic Layer Cake turns from chocolate milk into a cake with 3 definite layers: sponge on top, firm custard in the middle, and a base.
I took this cake over to a friend’s place for lunch, the ladies there would be my guinea pigs! The verdict: both thought it was lovely, not too sweet and really enjoyed it with the strawberries and raspberries. I left a few pieces for my friend’s kids to have after school. As the cake has quite a grown up flavour (like dark chocolate) I wasn’t sure if they would like it. Miss 4 said “It’s really good”, and Mr 7 also thought it was good, “It’s good. It’s coffee!” My kids who both love dark chocolate and rich deserts woofed it down 🙂 So all around, it was a success!