チョコレートシフォンケーキ 
Chocolate Chiffon Cake
This cake is a cross between a gateau chocolat and a chiffon cake, resulting in a dense yet fluffy texture. It's perfect for decorating as a Christmas or birthday cake.
The origin of this recipe
I was into making chiffon cakes and wanted to create a chocolate version that my kids would love.
Chocolate Chiffon Cake
This cake is a cross between a gateau chocolat and a chiffon cake, resulting in a dense yet fluffy texture. It's perfect for decorating as a Christmas or birthday cake.
The origin of this recipe
I was into making chiffon cakes and wanted to create a chocolate version that my kids would love.
Cooking Instructions
- 1
Separate the egg yolks and egg whites into different bowls. Keep the egg whites in the refrigerator.
Measure all the ingredients in advance. - 2
Place the chopped chocolate and milk in a microwave-safe bowl, heat in the microwave, and mix well until melted. Then add the vegetable oil and mix well again.
- 3
Preheat the oven to 340°F (170°C).
- 4
Add half of the sugar to the egg yolks and mix well with a hand mixer, then add the chocolate mixture from step 2 and mix well again.
- 5
Sift the cake flour and cocoa powder into the mixture and mix with a whisk.
- 6
Add the remaining sugar to the egg whites in three parts, beating with a hand mixer until stiff peaks form.
- 7
Add about 1/3 of the egg whites to the bowl from step 4 and mix well with a whisk to combine.
- 8
Add half of the remaining egg whites and gently fold with a rubber spatula, being careful not to deflate the mixture.
- 9
Pour the mixture from step 8 into the bowl with the remaining egg whites and gently fold with a rubber spatula, being careful not to deflate the mixture.
- 10
Pour the batter into the mold, swirl a chopstick through it to remove air bubbles, and tap the mold on the counter while holding the tube to release any remaining bubbles.
- 11
Bake in the preheated oven for 35 minutes.
- 12
Once baked, drop the cake to prevent shrinkage, then invert it onto a bottle to cool completely.
- 13
Thank you for making this recipe popular (^_^)
I made a few small updates to the recipe.
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