Name: Chocolate Magic Cake
Prep time: 15 min
Cook time: 45 min
Total time: 4 h 30 min
Yield: 9
Cuisine: American
Ingredients: 4 egg whites; 3/4 cup white sugar; 4 egg yolks; 1/2 cup butter, melted; 2 teaspoons vanilla extract; 1 teaspoon instant espresso powder (optional); 1/4 teaspoon salt; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder or Dutch-process cocoa powder; 2 cups milk, heated to lukewarm; 1 tablespoon powdered sugar

1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish or pan.

2 Beat egg whites with an electric mixer on medium speed in a medium glass or metal bowl until stiff peaks form. Set aside.

3 Beat white sugar and egg yolks with an electric mixer on medium speed in a large bowl until fluffy and lightened in color, about 2 minutes.

4 Gradually beat in melted butter, vanilla, instant espresso powder (if using), and salt until smooth and thickened, about 2 minutes.

5 Mix in flour and cocoa powder just until combined. Gradually beat in milk until smooth.

6 Gently fold egg whites into the batter using a spatula until partially combined. Small lumps and streaks of egg white should still be visible; this will help create the cake's distinct layers. Transfer batter to prepared baking dish.

7 Bake in the preheated oven until top is golden and an instant-read thermometer inserted in the center registers 195 to 200 degrees F (91 to 93 degrees C), 45 to 50 minutes. The center should still jiggle slightly when gently shaken.

8 Cool to room temperature on a wire rack, 1 1/2 to 2 hours. Cover and refrigerate until cold, 2 to 4 hours. Chilling also helps the layers fully set.

9 Dust with powdered sugar before serving.