Mystical cake

Mystical cake

Made  times
Marmar 1

"It's quite a big cake, but don't worry, everyone will be back for seconds!!! Light and cool perfect for hot summers and adored by kids and adults alike :)"
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12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat the oven at 400 degrees.
  2. Pour 1 cup of suger in a 13-by-9-inch pan, put on medium heat and leave until a light caramel color forms. Stir until a nice even caramel color forms then remove and set aside to cool.
  3. In a bowl, beat the eggs, 1 1/2 cup of sugar and vanilla extract until well combined. Add the milk and beat well. Pour on top of the cooled caramel in the pan.
  4. In a bowl, sift together the flour, baking powder and cocoa powder. Set aside.
  5. In another bowl, Beat the eggs and sugar until doubled in volume (at least 5 minutes). Add the oil, milk and vanilla extract. Beat well.
  6. Lightly sprinkle the flour mixture on top of the batter and fold in with a wooden spoon or spatula until just mixed.
  7. Spoon the batter on top of the custard in the pan (it will float on top). Be sure to cover the egg mixture well with the cake batter.
  8. Place the pan carefully inside a bigger one half-filled with boiling water and put into the medium rack in the oven. It should take 45-60 min.
  9. Check with a toothpick. When done let cool preferably over night in the fridge.