How to Make 8 Inch Cocoa Powder Cake

A 8-inch cocoa powder cake Eggs Cake This is a nutritious and delicious side dish, with very simple preparation. The key to making the 8-inch cocoa powder cake tasty lies in the ingredients and steps.Cooking Network The editor will introduce in detail how to make the 8-inch cocoa powder cake simply.

8-inch cocoa powder cake Ingredients Introduction

Main ingredients:

Eggs (5)(65 grams) Cake flour (65 grams), Cocoa powder (10 grams)Milk (50 grams)(40 grams) Cooking oil (40 grams), Salt (a little bit) White Vinegar (a few drops) Sugar Egg whites（For use (60 grams) Sugar ( For use (20 grams)Egg yolks For use (

Steps for making 8-inch cocoa powder cake:

Prepare all the ingredients.

Separate the eggs, put the egg yolks in a bowl.

Put the egg whites in another bowl. Make sure that the egg white bowl is dry and oil-free; this is important.

Mix 65 grams of cake flour and 10 grams of cocoa powder together and set aside for later use.

Add 50 grams of milk, 20 grams of sugar, and 40 grams of cooked cooking oil (I used peanut oil) to the egg yolks. Use a spatula to mix them well.Sift in the mixed flour and cocoa powder into the egg yolk mixture. Sift once first, then again until fully mixed. Don't worry about gluten formation; just flip carefully. Set aside the well-mixed cake batter for later use.

Add 60 grams of sugar to the egg whites along with a few drops of white vinegar and a bit of salt. Sugar should be added all at once.

You can add it in three portions if you like, but that would be more complicated.

Whip until stiff peaks form; this is called meringue.When lifting the beaters, there should be small peaks on the egg whites. Do not over-whip them. Take one-third of the whipped egg whites and fold them into the egg yolk mixture with care to avoid deflating the batter. Pour the well-mixed cake batter back into the bowl containing the egg whites, gently folding it until fully combined; this is the most vulnerable stage for deflation, so handle gently.

Transfer the mixed batter to the mold and tap it lightly twice. Preheat the oven to 125 degrees Celsius for 5 minutes.

Pour the well-mixed cake batter into the mold. Tap it gently two or three times to release any air bubbles.

Bake at 125 degrees Celsius for 60 minutes.

(My oven has this temperature and time setting) After baking, there will be some cracks on the surface. Turn out immediately after baking.Allow it to cool completely before removing from the mold. This can be very frustrating. Slice it open to check the texture; is it still good?

Finished product photo

Tip:The mixing of the cake batter is easy to deflate, so pay attention to this step.

Most people fail here.

My oven temperature was 125 degrees Celsius for both upper and lower heating elements. It took 60 minutes to bake.

Honestly, de-molding can be very frustrating because it always sticks to the sides.

Originally, there was 15 grams of cocoa powder; I reduced it by 5 grams, making the color a bit lighter.

The final photo of the finished product.

Tips:

Mixing the cake batter must be done carefully to avoid deflating.

Most people fail at this stage. My oven uses top and bottom heat at 125 degrees.

It takes 60 minutes to bake. Truthfully, demolding is the most frustrating part; it often sticks to the sides.

Originally, I used 15 grams of cocoa powder but reduced it by 5 grams for a lighter color.

Originally, the cocoa powder was 15 grams, reduced by 5 grams, making the color lighter.