Chocolate Cloud Cake

This chocolate sponge cake lives up to its name, delivering a cloud-like softness with every bite. With a delicate crumb, rich cocoa flavor, and a perfect balance of sweetness, it’s an excellent choice for birthdays, celebrations, or a simple indulgent treat.

Why You’ll Love This Recipe

• Soft and Airy Texture: Baked with precision in a water bath, the cake stays moist and tender.
• Rich Chocolate Flavor: A balance of cocoa powder and vanilla enhances the taste.
• Elegant and Versatile: Enjoy as-is or pair with whipped cream, fresh fruit, or chocolate ganache.
• Beginner-Friendly: Clear steps make it easy for anyone to bake like a pro.
• Vegetarian: Made without any animal-derived gelatins or thickeners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 large eggs
• 15 g lemon juice
• 90 g cake flour
• 40 g cocoa powder
• 120 g granulated sugar
• 1 tsp vanilla extract
• 1/2 cup (100 g) vegetable oil
• 1/2 cup (120 g) milk

Directions

1. Prepare the Baking Pan
   Line the bottom of a 9-inch round pan with parchment paper. Preheat your oven to 300°F (150°C).
2. Separate the Eggs
   Separate the egg whites and yolks into two clean bowls.
3. Mix the Wet Ingredients
   In a bowl, whisk the egg yolks, vegetable oil, milk, and vanilla extract until smooth.
4. Sift and Combine the Dry Ingredients
   Sift cake flour and cocoa powder into the yolk mixture. Gently fold until fully incorporated.
5. Whip the Egg Whites
   Add lemon juice to the egg whites. Beat with a mixer, gradually adding granulated sugar, until stiff peaks form.
6. Combine the Mixtures
   Gently fold one-third of the whipped egg whites into the chocolate batter to lighten it. Gradually fold in the remaining egg whites, being careful not to deflate the mixture.
7. Prepare the Water Bath
   Pour the batter into the prepared pan. Tap the pan lightly to release air bubbles. Place the pan in a larger baking dish and pour hot water into the outer dish, about 1 inch deep.
8. Bake
   Bake in the preheated oven for 70-75 minutes or until the cake springs back when touched.
9. Cool and Serve
   Remove the cake from the oven and let it cool completely in the pan before transferring it to a plate. Slice and enjoy!

Servings and Timing

• Servings: 8 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes

Variations

• Mocha Sponge Cake: Add 1 teaspoon of espresso powder for a coffee-infused flavor.
• Orange-Chocolate Cake: Stir in orange zest for a zesty twist.
• Layered Cake: Slice the cake horizontally and fill it with whipped cream, mousse, or frosting.
• Gluten-Free Option: Substitute cake flour with almond or coconut flour.
• Sugar-Free: Use a sugar substitute like erythritol for a lower-calorie dessert.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 2 months.
• Reheating: Serve chilled or bring to room temperature; avoid reheating to maintain the cake’s texture.

FAQs

1. Can I use all-purpose flour instead of cake flour?

Yes, but the cake may be slightly less tender. For a closer texture, replace 2 tablespoons of all-purpose flour with cornstarch per cup.

2. What is the purpose of the water bath?

The water bath ensures gentle and even heat, preventing cracks and keeping the cake moist.

3. How do I prevent the cake from deflating?

Avoid overmixing the batter and be gentle when folding the egg whites into the yolk mixture.

4. Can I make this cake without cocoa powder?

Yes, but it will be a plain sponge cake instead of chocolate-flavored.

5. What can I use instead of lemon juice?

Use white vinegar or cream of tartar as a substitute to stabilize the egg whites.

6. Why did my cake crack?

Cracks may occur if the oven temperature is too high or if the water bath lacks sufficient water.

7. Can I bake this cake in a different pan?

Yes, but adjust the baking time for different pan sizes.

8. How do I know if the cake is done?

Gently press the top; it should spring back, and a toothpick inserted should come out clean.

9. Can I add nuts or chocolate chips?

Yes, fold them into the batter after combining the mixtures.

10. Can I make this recipe dairy-free?

Substitute milk with almond or soy milk for a dairy-free version.

Conclusion

This cloud-like chocolate sponge cake is a show-stopping dessert that’s surprisingly easy to make. With its soft, airy texture and rich chocolate flavor, it’s perfect for any occasion. Whether served plain, layered, or adorned with toppings, this cake is sure to impress. Happy baking!

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