Chocolate chiffon cake
Directions
- 1Mix all the dry ingredients together, sifting the flour and cocoa.
- 2Add a pinch of salt and sugar to the eggs, and whisk until fluffy.
- 3Add half of the dry ingredients to the eggs and whisk on a low speed until smooth.
- 4Pour in the liquid ingredients, milk, oil, and whisk until smooth.
- 5Add the second half of the dry ingredients and whisk.
- 6Pour in 200 ml of boiling water and whisk again.
- 7Pour the dough into a pre-prepared form, lined with baking paper.
- 8Cover the narrow shape with foil to ensure that the dough is baked evenly.
- 9Send the biscuit to an oven preheated to 180 degrees and bake for about 40 minutes.
- 10Check if the dough is ready with a wooden stick.
- 11Cool the biscuit in the mold for 10 minutes.
- 12Take it out of the mold, remove the paper and cool completely on the wire rack.
- 13After complete cooling, the biscuit can be wrapped in a film and sent to the refrigerator for several hours.
- 14Cut the biscuit after it has completely cooled down.
Ingredients
- 200 grams flour
- 40 grams cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- pinch salt
- 230 grams sugar
- 150 milliliters milk
- 50 milliliters vegetable oil
- 200 milliliters boiling water
Equipment
bowlsievewhiskmixerbaking formbaking paperfoilwooden stickgrateknifecutting board
Tips
- Bake at 180 degrees Celsius. Depending on the form, the baking time may increase.
- If you bake in a small diameter form, cover with foil. Because, due to the liquid dough, the middle bakes for quite a long time, a crust forms on top and a volcano is obtained)
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