Chocolate Chiffon Cake Recipe｜Very delicious chocolate chiffon cake!

The video in this issue - Chocolate Chiffon Cake Recipe is a recipe with rich chocolate flavor and moist and soft taste. Follow the production method in the video to make a perfect meringue, and you can happily enjoy the chocolate chiffon cake afternoon tea~
#chiffon #chocolate
◎ Cake mould: 16cm x 6cm(H)
◎ Ingredients /原料 :
1. milk ----------------------------- 65g
2. vegetable oil ------------ 25g
3. cocoa powder ---------- 14g
4. 70% chocolate --- 20g
5. egg yolk ----------------------- 36g
6. cake flour ------------- 45g
7. egg white -------------------- 100g
8. caster sugar ------------- 50g
preheated oven 180℃,
and bake 160℃/320℉ for 30~32 mins
◎ Method :
1. Put milk and vegetable oil together, heat until small bubbles appear around the pot, then pour into the chocolate.
Melt the chocolate and stir well, set aside.
2. Sift the low-gluten flour and cocoa powder together, set aside.
3. Slightly beat the egg yolk until the color becomes lighter and lighter.
4. Pour the chocolate liquid into the egg yolk and stir well; then add the sifted flour and cocoa powder and mix well.
The chocolate egg yolk batter is ready, put it aside for later use.
5. Whip the refrigerated egg whites at a fast speed first, and add one-third of the granulated sugar when a large foam appears.
Then turn to medium speed and continue to send, and then add the second sugar after about 40 seconds.
6. After maintaining the medium speed for 40 seconds, add the sugar for the last time.
7. After another 30 seconds, change to a slow speed and stir to smooth out the air bubbles, about 1 minute.
8. A successful meringue has a great influence on the success or failure of the chiffon cake. The final meringue should be firm and firm.
The shape of the small thorns is one of the judgments that the meringue will not fall when the mixing bowl is turned upside down. A stable meringue can bake a chiffon cake that is elastic and does not shrink back.
9. Take one-third of the meringue and chocolate egg yolk batter and mix well. Use a hand-held egg beater to mix more evenly.use force.
10. After roughly stirring, then add all the meringue, and stir it evenly.
11. In the final stage, use a rubber spatula to arrange the batter, and make sure that everything is mixed well.
12. Pour the chocolate batter into the cake mold, and tap it a few times to expel the large air bubbles.
13. Put it into the preheated oven and bake at 160℃/320℉ for 30~32 minutes. After the cake expands to the highest point, there will be a little to recycle, it is baked. (You can also use a bamboo skewer to check the doneness)
14. After the baked chiffon cake is baked, tap it on the table to release the heat, and then immediately turn it upside down and let it cool.
15. When there is a little residual temperature, it can be demoulded!

[@wailinglee1335]

Great tips, perfect recipe! Thank you!

[@taisho22]

Very delicious, so glad you like it too.😊

[@user-pr6vs2wo1w]

這個好吃！濃郁濕潤有咖啡香！

[@taisho22]

冰冰涼涼吃，再搭一杯熱咖啡，是不是超享受的~😊