Honey Chocolate Cocoa Chiffon Cake Recipe

• 

  1. Combine cocoa powder, oil , put milk, honey and chocolate chips into a container and sit in a hot water basin, stir until the chocolate is completely melted

• 

  2.Sift the flour and add it to the cocoa paste

• 

  3.Use Beat the eggs in a "Z" shape until there is no dry powder

• 

  4.Mix the egg whites Separate the egg yolks and pour them into the cocoa batter

• 

  5.Use the egg beater "Z ” Beat the batter smoothly until the batter keeps falling and will not disappear immediately

• 

  6.Add a few drops of lemon juice or white vinegar to the egg white

• 

  7. Beat with a whisk Add one-third of the caster sugar to the fish eye bubbles

• 

  8.Whisk about After one minute, add one-third of the fine sugar into small bubbles as shown

• 

  9. Beat until the foam is fine and add the remaining white sugar

• 

  10. Beat the egg whites until fine, smooth and stiff.Soak, as shown in the picture, just lift the whisk until it has a short straight tip shape, no need to beat too much

• 

  11.Add one-third of the egg whites into the cocoa egg yolk paste and stir evenly

• 

  12.Add the remaining egg whites in two batches and stir evenly

• 

  13.The batter that is evenly mixed should be able to change the flowing texture and not disappear immediately

• 

  14.Pour the batter into the mold, shake to eliminate large bubbles and place in the oven at 150 degrees for 50 minutes.Ovens are different, the temperature is for reference only

• 

  15. Take it out of the oven and let it cool down.Unmold

• 

  16. Delicious chocolate chiffon is out!