Cocoa cake.

DI Chiara Maci | 14 Mar 2019


Third chiffon in three days.

Would you say that I like it?

This cocoa cake is really soft and light: you really have to do it.

It won’t last that long at home, keep in mind that.



300g of sugar

285g of flour

5 eggs

50g bitter cocoa

1 packet of baking powder

120g seed oil

190g lukewarm water


– Preheat oven at 160c.

– Sift flour and baking powder and mix it with sugar, cocoa, egg yolks, oil and water.

– Whip the whites until stiff.

– Whip the previous mixture too and incorporate the egg whites, stirring from bottom upwards so that the dough won’t deflate.

–  Take a chiffon cake mold, do not butter or flour it and pour the mixture in it.

– Bake the cocoa cake for 50 minutes.

– Turn the mold upside down and place it upon its feet so that the cake can take air, cool down and come off the edges.

– When the chiffon cake has completely cooled down, you will have to remove the upper part of the mold: you can help yourself with a thin and sharp knife.

Share this article