Sublime Fluffy Cocoa Chiffon Cake

Sublime Fluffy Cocoa Chiffon Cake

Adding coconut milk prevents the batter from sinking and even makes a fluffy and tall chiffon cake. Very rich and tasty.

Ingredients: 18cm chiffon cake mold

18cm chiffon cake mold
Egg yolks
4 large
Egg whites
5 large
Cake flour
60 g
Cocoa powder
25 g
Powdered coconut milk
15 g
Baking powder
2 g
Granulated sugar
90 g
Vegetable oil
35 g
30 g
Brandy (water)
10 g


1. Combine all powdered ingredients and sift. Separate egg yolks and egg whites. Preheat oven to 170℃.
2. 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.
3. Sift the powdered ingredients into the bowl. Make sure to mix well.
4. Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue.
5. 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.
6. Finally, pour the batter into the bowl of the remaining meringue. Fold in lightly in a cutting motion from the bottom up.
7. Pour into the chiffon mold. Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles.
8. 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.
9. Turn the oven down to 160℃ about 10 minutes before finishing (you could omit this step and keep it at 170℃ if you wish).
10. 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.
11. 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.
12. Done.
13. Serve with whipped cream and fruits if you wish.

Story Behind this Recipe

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.