It is no exaggeration to say that chocolate is the most popular in the confectionery world.
The fluffy chocolate-flavored chiffon cake is delicious, isn’t it? (* ^^ *)
But have you ever experienced that when you use cocoa or chocolate, the meringue disappears and doesn’t swell at all?
This time, the difficulty level is lowered a little, and it is a chocolate chiffon cake made only with cocoa ♬
Don’t underestimate just because it’s cocoa ✧
You can feel the chocolate firmly, and it is a fluffy, soft and moist combination that swells only with the power of meringue.
Even those who have failed with chocolate chiffon cake should be able to succeed with this … (Maybe)
Please try it (* ^^ *)
18cm chocolate chiffon cake recipe (using cocoa)
* Egg L size 4 (egg white 160g / yolk 80g)
* 85 g of granulated sugar (add 2 g of dried egg whites and mix well)
* Weak flour (Dolce) 55g
* Cocoa powder 25g
* Milk 100g
* Plain yogurt (fat-free yogurt recommended) 30g
* Rice oil 30g
* 2-3 drops of vanilla oil
⚠ Please refrain from secondary use such as diversion and posting of recipes and images.
When cocoa powder is added, the sweetness is insufficient, and the egg yolk dough is hardened, making it difficult to mix with meringue, and the baked chiffon cake tends to become a firm dough.
Therefore, compared to plain chiffon cake
1. Increase the amount of sugar
2. Increase the water content (milk) in consideration of the water absorption of cocoa
3. Add yogurt to make the chiffon cake fluffy and moist.
Even with this amount of sugar, the finish is slightly less sweet. This amount of sugar seems to be good for those who decorate or add cream.
If you like to eat it as it is and you like sweets, you can add + 5g of sugar to your liking. Let’s make it now ~ ٩ (ˊᗜˋ *) و
Preparation of chocolate chiffon cake
◎ Weigh milk and yogurt together, mix lightly, add rice oil to it, and boil in hot water (see below).
◎ Put the cake flour and cocoa powder in a bag, weigh it, and keep it crispy.
◎ Mix granulated sugar and dried egg whites well.
◎ Prepare “hot water and balls” so that the balls used to make the yolk dough are soaked.
◎ Preheat the oven to 180 degrees
⇩ Milk + yogurt + rice oil (hereinafter referred to as water + oil) is warmed in a hot water bath ⇩
⇩ The temperature of this water bath is hot enough to put your finger in the bottom of the frying pan for a moment (about 60 degrees).
(Because it is also used for making egg yolk dough, prepare a large amount of hot water for boiling. To keep the temperature in this state, leave it on a simmering fire as it is) ⇩
⇩ This hot water will be used in a larger bowl in the end, so prepare a bowl for that ⇩
⇩ <How to make> ⇩
Making meringue → Making egg yolk dough (moisture + oil) → Making meringue foam → Making egg yolk dough (powder) → Making final dough → Molding → Baking → Cooling → Molding