_:n2c04a458f30e49aea2810489b2501de9xb28
<http://schema.org/reviewBody>
"I loved this recipe!  I improvised quite a bit and still ended up with something I absolutely loved.  I put it in a ring mold pan and did oil and flour instead of parchment paper to keep cake from sticking.  I chopped up hazelnuts and chocolate covered candied orange peel and put those in first before the batter.  The cake came out with a very festive look, right in time for Christmas.  Also I used 1/2 cream and 1/2 coconut milk in place of regular milk as I had those to use up after some other baking.  Plus I substituted a grain-based gluten free flour, and beat it into the milk to get lumps out, so I did the assembly somewhat differently, but still folded the whites in last.  I added cinnamon and instant coffee to the cocoa as well to enrich the flavor.  I was stunned at how nicely this custard-y cake came out.  I happen to adore custard so this was perfect.  Folks that aren't into pudding cakes or custard or sponge cakes might not be into this kind of recipe, but I found it crazy-yummy, the way I made it!!!  Thank you!  It's such an easy and flexible recipe - I'm thrilled!"
<https://www.giverecipe.com/chocolate-magic-custard-cake/>