Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CAKE FLOUR | 93.75 g / 0.75 cups |
| COCOA POWDER | 21.50 g / 0.25 cups |
| MILK | 162.67 ml / 0.67 cups |
| CHOCOLATE | 56.70 g / 2 oz |
| VANILLA EXTRACT | 0.50 tsps |
| OIL | 56 ml / 0.25 cups |
| EGGS | 6 large |
| SALT | 0.25 tsps |
| GRANULATED SUGAR | 100 g / 0.50 cups |
| CHOCOLATE CHIPS | 12 servings |
| COOKING SPRAY | 12 servings |
| WATER | 12 servings |
Chocolate Castella Cake
Chocolate Castella Cake takes around 1 hour and 10 minutes from beginning to end. One portion of this dish contains around 5g of protein, 10g of fat, and a total of 184 calories. For 40 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as a dessert. A mixture of chocolate, water, cooking spray, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by spoonacular user maplewoodroad. If you like this recipe, take a look at these similar recipes: Castella Cake – カステラ, Castella - Japanese Sponge Cake, and Maple Cinnamon Castella Cake.
Instructions
Preheat oven to 325°F and start a pot of boiling water on the stove. In a small bowl, mix flour and cocoa. In another bowl, mix together the milk, dark chocolate, vanilla extract, and oil. Microwave in 30-second increments, stirring between each time, until smooth (the mixture will still be runny...this is normal). Whisk 6 egg yolks into the chocolate mixture. Then, add flour mixture to the chocolate and stir well. Next, using either an electric hand mixer or a stand mixer with whisk attachment, whisk together egg whites and salt at medium speed until it becomes foamy. At that point, add the sugar, turn up the speed to high, and whisk until soft peaks to make a meringue. Add the meringue it to the chocolate batter, one-third at a time, gently folding it in until the color is uniform and there are no white streaks. Prepare a 9 x 9 baking dish by spraying it with cooking spray, then lining the bottom and sides with parchment paper, then spraying the parchment paper with the cooking spray again. Make sure to leave “handles” of parchment sticking up the sides, as you’ll use these handles to lift the cake out of the pan after baking. Pour the cake batter into the lined and greased 9 x 9 pan, using a spatula to level the top. With the pan sitting on the counter, lightly drop it three times. This will break up any air bubbles. At this point, prepare the bain-marie: Place the 9 x 9 baking dish into the roasting pan, then carefully pour the boiling water into the roasting pan until it reaches about 1″ up the sides of the baking dish. If you prefer, you can also place the baking dish in the roasting pan, then place everything in the oven, then add the boiling water. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Immediately lift the cake out of the pan using the “handles” of parchment paper. Then, while the cake is still hot, drop some dark chocolate chips on top. Let the cake cool for only a few minutes. Remove the parchment and wrap the hot cake tightly in plastic wrap (to seal in the moisture) and place in the refrigerator for several hours until cool. To serve, cut into 1″ slices and enjoy with tea or coffee.
Cake on the menu? Try pairing with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
