Chocolate Taiwanese Castella Cake

4.82 from 11 votes

This Chocolate Taiwanese Castella Cake is simply delightful and irresistible. It has the same delicate texture as the vanilla version, but with a soft, moist, fluffy, and chocolaty crumb that will leave your taste buds wanting more. This cake is perfect for chocolate lovers who want to try a new and exciting dessert.

Servings servings

Prep Time 20

Cook Time 1

Total Time 1 20

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Equipment

Ingredients

7 eggs , separated
2 oz (60g) semisweet chocolate
1/3 cup (80ml) milk
6 tbsp (80g) oil
1 tsp (5g) vanilla extract
1/3 cup (40g) cocoa powder
3/4 cup (90g) cake flour
1/4 tsp (1g) salt
1/2 cup (100g) sugar

Instructions

Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of a 8 inch (20cm) square pan. (preferably not a pan with a removable base, in this case you would need to wrap the pan with heavy duty aluminum foil).
Separate whites from yolks and let them get to room temperature.
In a medium bowl, sift the flour and cocoa powder set aside.
In a medium saucepan add oil (or butter if preferred), milk and chocolate.
Place over low heat just until the chocolate is melted. Don’t boil or simmer.
Pour the milk mixture over the flour mixture and mix to combine.
Add egg yolks and mix to incorporate. Add vanilla extract, mix and set aside.
Add salt over egg whites, and whip until foamy.
Gradually add sugar and continue mixing until soft peaks form. Make sure you don’t over whip, otherwise your cake might get cracked.
Gently fold in the egg yolk mixture.
Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.
Place the pan into a larger baking tray and add warm to hot water, not boiling, into the pan, up to halfway of the pan.
Place into the oven on the second bottom rack not middle and bake for 1 hour and remove the pan from the baking tray.
Serve cold or slightly warm and enjoy!