Sift the cake flour, baking powder and cocoa powder together.
Add the sugar to the eggs and mix well, until the sugar has dissolved and the mixture is pale yellow.
Add half the milk.
Add the vanilla essence.
Add the sifted dry ingredients in 2 to 3 batches, mixing between each addition.
Add the rest of the milk little by little. The batter should be a bit more liquid than regular pancake batter.
Tranfer the batter to a measuring cup to make it easy to pour into the takoyaki maker. Or you can use a spoon to spoon the batter in.
Oil the takoyaki maker thoroughly using paper towels soaked in oil.
Warm the takoyaki maker at a hight temperature, then lower the heat to medium-low.
Pour the batter about 60-70% full to the takoyaki maker's markings inside the mould. If you add too much it will overflow, so be careful.
Cover the entire maker with aluminium foil, and cook over low-medium heat for about 5 to 8 minutes.
When the surface is bubbly and starting to dry out, use a bamboo skewer to flip them over.
Re-cover with foil and cook for another 5 to 8 minutes.
Try taking one out. If a bamboo skewer stuck in the middle comes out clean, it's done!
If you overcook, they'll become tough, so once they're cooked through and not raw in the middle, it's OK to take them out.
You can coat the cakes in chocolate and decorate them with a decorating pen for a cute finish.
Please adjust the cooking time depending on your takoyaki maker.
Story Behind this Recipe
Make bite sized snacks using a takoyaki maker! They will be cute and bite-sized, so they are great for little gifts! Wonderful for Valentine's Day or Christmas sweets too. If you decorate them, they'll be even cuter.
When baking these, cover with aluminium foil. Add the batter to the takoyaki maker, and leave until the surface is a bit dry. But be careful not to overcook them since will become hard! Please adjust the heat. Don't use the oiling brush you normally use for takoyaki, or your little cakes will become takoyaki-flavored.