Fluffy Chocolate Cake (Chocolate Castella Cake)
Cake
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Cook Time
2 h 30 min
Difficulty
Medium
Prep Time
60 Min
Description
This fluffy chocolate cake, also known as chocolate castella cake, is a true delight. It is characterized by its extremely soft and airy texture, achieved by baking in a water bath. Preparation requires some time and patience, but the result is a delicious cake that is perfect as a dessert or with coffee. The combination of chocolate and airy dough makes it a special highlight for any occasion.
Ingredients (12 ingredients)
-
125 g Cake flour (Type 405, sifted)
-
25 g Cocoa powder
-
2.5 g Salt
-
30 g Dark chocolate (melted)
-
105 g Vegetable oil (heated to 80 °C)
-
120 g Milk (room temperature)
-
9 Stück Egg yolks
-
9 Stück Egg whites
-
5 ml Lemon juice
-
125 g Sugar
-
10 g Dark chocolate (melted)
-
2 EL of the finished dough
Preparation (16 steps)
Prepare flour mixture
Sift 125 g cake flour, 25 g cocoa powder and 2.5 g salt into a bowl and mix well. This is a preparation step and is done outside of the Thermomix.
Heat vegetable oil
Heat 105 g vegetable oil in a pot on the stove to 80 °C. This is a preparation step and is done outside of the Thermomix.
Mix flour mixture and hot oil
Add the hot oil (105 g) to the prepared flour mixture and whisk well. This is a preparation step and is done outside of the Thermomix.
Add chocolate and milk
Add 30 g melted dark chocolate and 120 g milk (room temperature) to the flour-oil mixture and stir until smooth with a whisk. This is a preparation step and is done outside of the Thermomix.
Stir in egg yolks
Stir 9 egg yolks individually or gradually into the chocolate mixture until a homogeneous cream is formed. This is a preparation step and is done outside of the Thermomix.
Prepare egg whites
Place 9 egg whites in the mixing bowl and insert the butterfly whisk.
Mix egg whites briefly
Mix the 9 egg whites with the butterfly whisk inserted for 5 sec/speed 3.
Add lemon juice
Add 5 ml lemon juice to the egg whites in the mixing bowl and mix for 20 sec/speed 3 with the butterfly whisk inserted.
Beat egg whites
Gradually add 125 g sugar to the egg whites in the mixing bowl and beat until stiff with the butterfly whisk inserted until soft peaks form. Duration approx. 2-3 min/speed 3.5. The exact time may vary, so observe the consistency.
Fold in egg whites
Carefully fold the egg whites into the chocolate-egg yolk mixture so that the air is retained. This is a preparation step and is done outside of the Thermomix.
Prepare baking pan
Line an 8x8x3 inch (approx. 20x20 cm) square baking pan with parchment paper. This is a preparation step and is done outside of the Thermomix.
Pour in dough
Pour most of the dough into the prepared baking pan. Reserve about 2 tbsp of dough for decoration. This is a preparation step and is done outside of the Thermomix.
Prepare decoration
Mix the remaining 10 g melted dark chocolate with the 2 tbsp of dough set aside. This is a preparation step and is done outside of the Thermomix.
Apply marbling
Drizzle the darker mixture in lines onto the cake. Use a wooden skewer to draw vertically through the lines to create the leaves pattern. This is a preparation step and is done outside of the Thermomix.
Baking in a water bath
Preheat the oven to 160 °C. Place the cake pan in a deep baking tray. Fill the tray with 80 °C hot water (approx. 1–2 cm high). Bake the cake for approx. 75 minutes (depending on the oven). This is a preparation step and is done outside of the Thermomix.
Remove cake
After baking, carefully remove the cake from the pan. This is a preparation step and is done outside of the Thermomix.
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Eggs
- Milk
- Soy
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