Description
A fluffy and moist chocolate castella cake that melts in your mouth.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 320°F (160°C).
- Prepare a 9-inch square cake pan by greasing it.
- In a bowl, whisk together flour, cocoa powder, and baking powder.
- In another bowl, beat eggs and sugar until pale and fluffy.
- Gradually add oil and milk to the egg mixture.
- Mix in the dry ingredients until just combined.
- Add vanilla extract and stir well.
- Pour the batter into the prepared pan.
- Bake for about 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store in an airtight container to keep it fresh.
- Serve with whipped cream or chocolate sauce if desired.
- Can be refrigerated for up to a week.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Japanese
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 22g
- De Sodium: 150mg
- La graisse: 12g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 32g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 70mg
Mots-clés: chocolate castella cake