Rich Cocoa Chiffon Cake

Name: Rich Cocoa Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 60g Low-gluten flour; 71g milk; 50g Caster sugar; 36g Corn oil; 12g cocoa powder; 12g Chocolate coins

by The Rhyme of the Sea Food

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This chiffon cake has a very rich chocolate flavor. In addition to adding cocoa powder, it also contains 54.5% pure cocoa butter dark chocolate beans, so it is very favorite for chocolate control, and the taste is rich and mellow. But for those who don't like to eat bittersweet chocolate, it will feel too bitter. After all, everyone has different tastes, and it is impossible for everyone to like it. Those who love dark chocolate should not miss it. "

Ingredients

Rich Cocoa Chiffon Cake

1. Pour the corn oil into a small boiling pot and heat it on a low heat for about 30 seconds. The heating time will vary depending on the pot. Pour the heated corn oil into the cocoa powder and mix evenly.

2. Add the chocolate beans and continue to mix evenly.

3. Pour the milk and mix well, then sift the flour in, mark Z and mix well.

4. Pour in the egg yolks and mix well.

5. The mixed cocoa yolk paste can flow down the whisk.

6. Add fine sugar to the egg whites in 3 times and beat them with an electric whisk until they are dry and foamy. Take 1/3 of the whipped meringue into the cocoa yolk paste.

7. Stir up from the bottom to mix evenly, then pour it back into the remaining meringue, mix well with the same method, do not mix in circles, it will defoam.

8. Pour the mixed cake batter into a 6-inch live-bottom anode cake mold, shake out bubbles on the table, and put it in the bottom layer of the Dongling K40C oven that has been preheated to 170 degrees, and bake for about 30 minutes. The specific baking time depends on the temper of your own oven.