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With cocoa * ✧ Soft and moist ♡ Chocolate chiffon cake recipe

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Baking chocolate chiffon cake

After pouring it into a mold, bake it in an oven that has been preheated to 180 degrees (actual temperature 170 degrees is OK) for a total of about 30 minutes. After putting it in the oven, lower the temperature to 170 degrees and bake for 5 minutes, then lower it to 160 degrees and bake for 23 to 25 minutes.

⇩ 8 minutes to start baking ⇩

Chocolate chiffon cake 8 minutes after baking in the oven

⇩ 10 minutes have passed since I started baking … cracks will appear ⇩

Chocolate chiffon cake 10 minutes after baking in the oven, cracks appear

⇩ 15 minutes after starting baking … ⇩

Chocolate chiffon cake 15 minutes after baking in the oven

⇩ 20 minutes after the start of baking The place that swelled to the maximum ⇩

Chocolate chiffon cake 20 minutes after baking in the oven Where it swells to the maximum

⇩ Gradually calming down … ⇩

Chocolate chiffon cake 25 minutes after baking in the oven

⇩ 1 minute before baking (this time, I baked for 30 minutes after checking the condition of the dough) ⇩

Chocolate chiffon cake 1 minute before baking in the oven 30 minutes before baking

When judging the baking of chiffon cake, look at how the dough swells, not the time.
The guideline for baking is when the dough has fallen after Max swells and 3 to 5 minutes have passed.

Cooling chocolate chiffon cake

After baking, drop it once from a height of about 10 cm to give a shock, remove the steam, and then turn it over to cool. (It will wither at once, but it’s okay)

Let it cool for at least 2-4 hours.
Touching the inside of the inner cylinder will give you an indication of how cold it is.

When it cools, put it in a plastic bag or wrap it to prevent it from drying out, and leave it until it is molded.

(Refer to plain chiffon cake for details on how to cool)

Chocolate chiffon cake cooling

⇩ Cold place

Chocolate chiffon cake recipe (18 cm)

👉The 7th page is a mold of chocolate chiffon cake

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