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.

Be the first to review this recipe. This was my mothers recipe and I have no idea where she got it. Anyway, it is a very light and moist one layer cake which adapts to a lot of different toppings - your choice. You can cook Sublime Fluffy Cocoa Chiffon Cake using 11 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Sublime Fluffy Cocoa Chiffon Cake

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

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. This cake was inspired by the moistness of cotton cakes and the sponginess of chiffon cakes.

Sublime Fluffy Cocoa Chiffon Cake step by step

Combine all powdered ingredients and sift. Separate egg yolks and egg whites. Preheat oven to 170℃..
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..
Sift the powdered ingredients into the bowl. Make sure to mix well..
Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue..
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..
Finally, pour the batter into the bowl of the remaining meringue. Fold in lightly in a cutting motion from the bottom up..
Pour into the chiffon mold. Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles..
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..
Turn the oven down to 160℃ about 10 minutes before finishing (you could omit this step and keep it at 170℃ if you wish)..
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..
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..
Done..
Serve with whipped cream and fruits if you wish..

It uses similar ingredients to a chiffon. Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy. My chiffon cake did not rise properly. My chiffon cake sank/deflated after I took it out of the oven. You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to.