Description
A delicate and moist Japanese-style chocolate cake that is light, fluffy, and perfect for any occasion. This cake features a tender crumb with a subtle chocolate flavor, inspired by traditional Japanese baking techniques.
Ingredients
1 cup (120 grams) cake flour, sifted
1/4 cup (25 grams) unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
3/4 cup (150 grams) granulated sugar
1/4 cup (60 ml) whole milk, warmed
1/4 cup (60 ml) vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
Instructions
Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a medium bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the eggs and granulated sugar together using an electric mixer on high speed until the mixture is thick, pale, and triples in volume, about 5-7 minutes.
In a small bowl, combine the warmed milk, vegetable oil, vanilla extract, and white vinegar.
Gently fold the dry ingredients into the egg mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Use a spatula to fold carefully to avoid deflating the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes