Six-inch cocoa cake
Overview
Children especially like cakes or bread with cocoa powder, so I often make this flavor. For cakes with cocoa powder, it is best to melt the cocoa powder with hot water first. If you mix it directly with the flour and sift it before adding it in, the cocoa powder will not melt easily and may become granular. The following quantities can make a 6-inch cake, and the cocoa aroma is very rich.
Tags
Ingredients
Steps
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Mix cocoa powder with hot water and mix well, then let cool and set aside. Beat the egg whites and egg yolks in two clean, water-free and oil-free basins.
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Add corn oil.
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Stir until there is no separation of water and oil and the emulsification is good.
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Sift the sifted flour once again.
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Use the egg beater to mix it in a zigzag pattern until there is no dry powder.
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Add the 3 egg yolks in three batches and mix evenly.
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This is the state when the last egg is added up. I also stir using the zigzag method.
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Mixed batter.
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After adding a few drops of lemon juice to the egg whites, add the sugar in three batches and beat with a Dongling electric egg beater until it becomes dry and foamy, and the egg beater has small upright corners.
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Add 1/3 of the whipped egg whites into the cocoa batter, and stir evenly from the bottom up.
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Pour back into the remaining egg whites and continue to mix evenly.
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Pour the mixed cake batter from a height of about 20CM into a 6-inch anode removable bottom cake mold, and then shake out air bubbles on the table. Put it into the lower shelf of the Dongling K30A oven that has been preheated to 135 degrees and 150 degrees, and bake for about 60 minutes.
