Chocolate chiffon cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Measure out all ingredients. It's much easier to cook this way.

2. STEP 2

   

   Sift flour, cocoa, baking soda and baking powder into a bowl. Mix everything until smooth.

3. STEP 3

   

   Break the eggs into a mixing bowl and add a pinch of salt. It brings out the sweetness and chocolateiness of baked goods like nothing else.

4. STEP 4

   

   Add sugar to eggs and salt.

5. STEP 5

   

   Beat eggs with sugar and salt.

6. STEP 6

   

   You will get a fluffy light mass.

7. STEP 7

   

   Add half of the dry mixture to the beaten eggs. Stir until smooth.

8. STEP 8

   

   Add milk to the mixture.

9. STEP 9

   

   Add unscented vegetable oil to the mixture.

10. STEP 10

    

    Mix well until smooth.

11. STEP 11

    

    Add the other half of the dry ingredient mixture and mix well.

12. STEP 12

    

    Add boiling water.

13. STEP 13

    

    Stir. The dough is ready. It turns out quite liquid.

14. STEP 14

    

    Place the dough into the prepared baking pan.

15. STEP 15

    

    The photo shows a mold with a diameter of 16 cm. For small cakes with a diameter of 15 to 21 cm, one portion of dough is needed, for a diameter of 22-27 cm - one and a half portions. For two-story cakes, calculate the volume of dough for each floor separately. It is better to divide one and a half and double portions into two batches or two forms, so the dough is better baked.

16. STEP 16

    

    It is better to cover a narrow pan with foil so that the dough bakes evenly over the entire height. Bake the chocolate chiffon sponge cake at 180 degrees for 40 minutes. The narrow form or one and a half (double) portion will have to be kept longer.

17. STEP 17

    

    Check readiness with a splinter.

18. STEP 18

    

    Remove the slightly cooled sponge cake from the mold, remove it from the parchment and cool completely on a wire rack or wooden board. Ceramic or plastic will make the bottom of the biscuit wet and ruin all your efforts.

19. STEP 19

    

    Once completely cooled, the sponge cake can be decorated with powdered sugar and served with tea. It is very tasty and does not require any additions. If you want to make a cake out of a sponge cake, wrap it in film and keep it in the refrigerator for 2 hours to a day. Then assemble the cake.

20. STEP 20

    

    The sponge cake turns out porous and moist.

Comments on the recipe

Evga

23.11.2023

4.7

I plan to bake it, thanks. I also saved this chocolate biscuit - German Kuchen.

Olga

23.11.2023

4.8

The chocolate chiffon sponge cake really turned out to be porous; mine was ready in just 20 minutes, since the mold was wider, the cake layer was thinner, and the time required. I think this is the best way to make sponge cake. I decided to make a mini cake from my sponge cake, which sat in the refrigerator all night and was ready for use today, and cut the rest of the pieces, so I got two different baked goods from one recipe. Chocolate sponge cake goes well with curd cheese cream. Thanks for the delicious biscuit recipe!

Natalia M

23.11.2023

4.6

I baked chocolate chiffon sponge cake for the Drunken Cherry cake. I usually bake a simple light sponge cake, but this moist chocolate sponge cake was perfect. I made 18 servings and baked them in a ring with a diameter of 23 cm. By the way, the dough turned out to be quite liquid and it leaked slightly around the edges. Not much, but it’s better to use a solid form. I kneaded the dough as described in the recipe. Beat the eggs with sugar until white, then add the remaining ingredients one by one. I replaced regular milk with diluted baby formula. It is convenient to mix with a regular whisk. I poured boiling water in three batches, while vigorously stirring the dough with a whisk. Bake for 55 minutes at 180°C. The top is slightly cracked, but that's not a big deal. The inside of the sponge cake is porous, soft and moist! It does not need impregnation. Taste and aroma of dark chocolate! For my purposes, this sponge cake was perfect, it holds its shape perfectly, the walls turned out smooth and high.

Zoryana

23.11.2023

4.7

Delicious and bottom in me, the resulting shape is really great in me and in a round shape, I recommend the oven, everything turned out great.