After trying out various recipes for a basic chocolate, I’ve finally found one that works for me. Not perfect, but at least it looks presentable, is fluffy, moist & light enough. Taste wise, I tweaked it a little as I found the original recipe a tad too sweet and I added salt as well because I like how a pinch of salt brings out the depth of the chocolatey taste. Apologies though as I could not trace the link of the original recipe which was taken off a Facebook interest group page.
Yield: 7″ round cake (Note that the one in my picture is a 9″ square cake that already has it’s sides trimmed off. This yielded a much shorter as it was meant for the little people celebrating Children’s day)
- 4 small egg yolks / 3 big egg yolks
- 75g of corn oil
- 25g Dutch processed cocoa powder
- 80ml fresh milk or water (I use milk)
- 90g of cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3-egg whites
- 110g -caster sugar
- 1/4 tsp cream of tartar
1. Preheat oven at 160°c. Meringue: using electric mixer, beat egg whites till bubbly. Add cream of tartar, beat till foamy in appearance but underneath is still runny. Add in half of caster sugar, whisk in high speed for about 10 seconds, then add in last half. Whisk until stiff peak. Set aside.
2. Without washing the cake mixer, move onto beating egg yolks until pale yellow using another bowl.
3. Mix in oil, milk and then cocoa powder into the egg yolks until incorporated.
4. Mix in sieved flour & baking powder until well-comported (no more specks of white flour nor lumps in the mixture).
5. Check the meringue. If it has lost some of its stiffness, manually whisk using a clean whisk until it regains stiff peaks state.
6. Using a spatula, transfer 1/3 of meringue into egg yolk batter & fold in the meringue. When the mixture is smooth, transfer the rest of the meringue and fold them in. Ensure that the cake batter is consistent (color and texture) throughout without any specks of white meringue / darker brown floating around or stuck at the bottom. Typically, I fold 200-300 times in order to get a well-incorporated cake batter.
7. Pour cake batter into tin already lined with parchment paper. Bang cake tin against work top a few times to release the big air bubbles trapped inside the batter. Bake at 160°c for 45 minutes. Leave cake inside the tin on a cooling rack until it’s pretty much cooled before removing it from tin.
a. the original recipe actually asked to beat egg yolk mixture before meringue. Minimize washing, I beat meringue first. I the event the meringue became softer when you are going to mix it into the yolk mixture, be sure to manually give it a few quick whisk to make it stiff first.
b. It is important to work quickly when using separation method (egg whites & yolks done separately) so as to ensure that the PC. batter do not deflate. For this reason, I found it especially useful to measure out EVERYTHING BEFOREHAND before proceeding to work. This means my work top will look like a professional cooking show (ego booster!). Of course, it also means that I have 101 bowls/plates/saucers to wash after that. 😓
C. My oven is a conventional fan-based oven which means that the fan mode CANNOT be turned off. This means that my oven will typically produce drier cakes. To work around this problem, place the cake at nearer to most bottom shelf of the oven while shielding most of the fan force by placing a tray at the top shelf.