Easiest Way to Prepare Perfect Sublime Fluffy Cocoa Chiffon Cake

Sublime Fluffy Cocoa Chiffon Cake. Great recipe for Sublime Fluffy Cocoa Chiffon Cake. It's quite often that cocoa batters generally sink, but adding powdered coconut milk makes it fluffy and tall. The resulting flavor is very mild and rich.

In another bowl, whisk cocoa and hot water until blended. Add the sugar and cocoa powder. Mix well and set aside to cool down completely. You can have Sublime Fluffy Cocoa Chiffon Cake using 11 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Sublime Fluffy Cocoa Chiffon Cake

1. Prepare of 18cm chiffon cake mold.
2. You need 4 large of Egg yolks.
3. You need 5 large of Egg whites.
4. You need 60 grams of Cake flour.
5. It's 25 grams of Cocoa powder.
6. Prepare 15 grams of Powdered coconut milk.
7. Prepare 2 grams of Baking powder.
8. You need 90 grams of Granulated sugar.
9. You need 35 grams of Vegetable oil.
10. It's 30 grams of Water.
11. You need 10 grams of Brandy (water).

To Assemble the Cake: Cut the cake into half. Pour some chocolate drip and spread evenly. Add the whipped cream and spread evenly. Add the second layer of cake.

Sublime Fluffy Cocoa Chiffon Cake instructions

1. Combine all powdered ingredients and sift. Separate egg yolks and egg whites. Preheat oven to 170℃..
2. Add half of the granulated sugar into the bowl with the egg yolks and whip until white and thick. Add vegetable oil, water, and brandy..
3. Sift the powdered ingredients into the bowl. Make sure to mix well..
4. Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue..
5. Add a third of the meringue to the batter from step 3 and fold in. Then, add half of the remaining meringue and mix together..
6. Finally, pour the batter into the bowl of the remaining meringue. Fold in lightly in a cutting motion from the bottom up..
7. Pour into the chiffon mold. Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles..
8. Set the timer for 30 minutes and bake in a 170℃ oven. Optional: While it's baking, make four to five cuts into the cake..
9. Turn the oven down to 160℃ about 10 minutes before finishing (you could omit this step and keep it at 170℃ if you wish)..
10. Take it out, flip the mold upside-down, and set on a glass to cool. The cake will fall apart if immediately taken out of the mold..
11. When the batter has cooled down, use a cake knife to remove the edges. Use a bamboo skewer for the center. Flip over and transfer onto a plate..
12. Done..
13. Serve with whipped cream and fruits if you wish..

Cut off or trim the edges of the cake. The resulting flavor is very mild and rich. Just make sure to make a batter using powdered coconut milk. Please adjust the amount of granulated sugar to your tastes. Turn pan upside down and let cake hang until cool.