This Chocolate Castella Cake is a decadent twist on the classic recipe. It’s incredibly soft, moist, and just the right amount of sweetness. Give it a try – I promise you’ll love it!
Why I Created This Chocolate Castella Cake Recipe
Since I posted my Castella cake recipe, I’ve received so many wonderful compliments from readers.
Many people have followed the recipe and successfully made a perfect Castella cake, which makes me so happy!
As a huge chocolate fan, I’ve shared plenty of chocolate desserts over the years, and there are a few cakes that stand out as personal favorites.
Some of them are my Chocolate Swiss Cake Roll, Molten Chocolate Rice Cakes, and the rich Chocolate Hazelnut Cake.
Today, I’m excited to share a new one—a Chocolate Castella Cake!
This time, I decided to take it up a notch and make a larger version of my classic Castella cake. I’ve got a big family, and after a quick taste test with my kids, I knew I had to make a bigger batch. They couldn’t stop sneaking bites!
Why This Recipe Works
The best part about this recipe is that it’s incredibly simple to make, and it won’t crack during baking.
I’ve added two types of chocolate chips to enhance the flavor. The regular chocolate chips go into the cake batter as the filling, and I’ve topped it with heat-resistant chocolate chips for that extra chocolatey finish.
Of course, you can opt for just one type of chocolate chips, or skip the topping if you prefer something more minimalistic.
A crucial tip I want to share with you is that you’ll need a thermometer to check the temperature of the corn oil while heating it. If you don’t have a thermometer, no worries! You can refer to my original Castella cake recipe for guidance on this step.
For this recipe, I also bake it using the water bath method, which ensures the cake stays moist and doesn’t dry out.
If you’re new to using the water bath method, just check out my Castella cake recipe for a detailed explanation on how to set it up.
Ingredients:
- 8 eggs
- 85g cake flour
- 18g cocoa powder
- 85g corn oil
- 95g milk
- 90g white sugar
- 5 drops lemon juice
- 30g regular chocolate chips
- 30g heat-resistant chocolate chips (or as needed)
Instructions:
Preparation: Preheat your oven to 150°C. Line a baking tray with parchment paper and prepare a larger tray for the water bath later.
Making the Egg Yolk Mixture:
- Separate the 8 eggs into egg whites and yolks, placing them into two large bowls.
- Sift 85g of cake flour and 18g of cocoa powder into a large bowl. Set aside.
- Heat 85g of corn oil in a pan over low heat. Use a thermometer to measure the oil temperature, and once it reaches 70-80°C, remove from heat.
- Quickly pour the hot oil into the flour mixture and stir well until it becomes smooth, free of lumps.
- Add 95g of milk and continue to stir until the batter is smooth and even.
- Add the 8 egg yolks and mix until the batter is silky and smooth with no graininess. Set aside.
Whisking the Egg Whites:
- Add 5 drops of lemon juice to the egg whites.
- Gradually add the 90g of white sugar in three parts, whisking after each addition.
- When the egg whites form large bubbles, add the first portion of sugar (about 30g). When bubbles become finer, add the second portion of sugar (about 30g).
- When the egg whites show visible peaks, add the remaining sugar.
- Continue to beat on low speed until sugar dissolves, then switch to medium-high speed until stiff peaks form, and the egg whites hold a large hook shape.
Mixing the Batter:
- Take one-third of the whisked egg whites and gently fold it into the egg yolk mixture with a spatula, using an up-and-down motion.
- Continue gently folding until fully mixed.
- pour the mixed batter back into the remaining whipped egg whites and repeat the folding process until fully incorporated, and there is no visible separation between the egg whites and yolk mixture.
Preparing the Pan and Decoration:
- Pour half of the batter into the prepared baking tray and smooth it with a spatula.
- Evenly sprinkle regular chocolate chips on top.
- Pour the remaining batter into the tray and smooth it out again.
- Decorate with heat-resistant chocolate chips on top for a beautiful finish.
- Tap the tray lightly twice to settle the batter.
Baking in a Water Bath:
- Place the tray into a larger tray. Fill the larger tray with 2-3 cm of water, creating a water bath.
- Place it in the preheated oven and bake at 150°C for 70 minutes.
- Do not open the oven door during baking to prevent temperature fluctuations that could affect the cake’s texture.
Cooling:
- After baking, use oven mitts to remove the tray and place it on a cooling rack.
- While still warm, peel off the parchment paper from around the cake. Let it cool naturally.
- The cake will slightly shrink as it cools. Once completely cooled, cut it into your desired portions.
Frequently Asked Questions
Can I substitute the cake flour with all-purpose flour?
Cake flour is key to achieving that soft, airy texture. If you don’t have cake flour, you can substitute it with all-purpose flour, but the texture might not be as light.
Can I use regular chocolate chips instead of heat-resistant ones?
Regular chocolate chips can be used for decoration, but they may melt and lose their shape in the baking process. Heat-resistant chocolate chips are ideal for this cake since they maintain their form and texture when baked.
How can I store leftovers?
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Make sure to let it cool completely before storing.
Perfectly Soft and Chocolatey Castella Cake
Ingredients
- 8 eggs
- 85 g cake flour
- 18 g cocoa powder
- 85 g corn oil
- 95 g milk
- 90 g white sugar
- 5 drops lemon juice
- 30 g regular chocolate chips
- 30 g heat-resistant chocolate chips or as needed
Instructions
Making the Egg Yolk Mixture:
- Separate the 8 eggs into egg whites and yolks, placing them into two large bowls.
- Sift 85g of cake flour and 18g of cocoa powder into a large bowl. Set aside.
- Heat 85g of corn oil in a pan over low heat. Use a thermometer to measure the oil temperature, and once it reaches 70-80°C, remove from heat.
- Quickly pour the hot oil into the flour mixture and stir well until it becomes smooth, free of lumps.
- Add 95g of milk and continue to stir until the batter is smooth and even.
- Add the 8 egg yolks and mix until the batter is silky and smooth with no graininess. Set aside.
Whisking the Egg Whites:
- Add 5 drops of lemon juice to the egg whites.
- Gradually add the 90g of white sugar in three parts, whisking after each addition.
- When the egg whites form large bubbles, add the first portion of sugar (about 30g). When bubbles become finer, add the second portion of sugar (about 30g).
- When the egg whites show visible peaks, add the remaining sugar.
- Continue to beat on low speed until sugar dissolves, then switch to medium-high speed until stiff peaks form, and the egg whites hold a large hook shape.
Mixing the Batter:
- Take one-third of the whisked egg whites and gently fold it into the egg yolk mixture with a spatula, using an up-and-down motion.
- Continue gently folding until fully mixed.
- pour the mixed batter back into the remaining whipped egg whites and repeat the folding process until fully incorporated, and there is no visible separation between the egg whites and yolk mixture.
Preparing the Pan and Decoration:
- Pour half of the batter into the prepared baking tray and smooth it with a spatula.
- Evenly sprinkle regular chocolate chips on top.
- Pour the remaining batter into the tray and smooth it out again.
- Decorate with heat-resistant chocolate chips on top for a beautiful finish.
- Tap the tray lightly twice to settle the batter.
Baking in a Water Bath:
- Place the tray into a larger tray. Fill the larger tray with 2-3 cm of water, creating a water bath.
- Place it in the preheated oven and bake at 150°C for 70 minutes.
- Do not open the oven door during baking to prevent temperature fluctuations that could affect the cake's texture.
Cooling:
- After baking, use oven mitts to remove the tray and place it on a cooling rack.
- While still warm, peel off the parchment paper from around the cake. Let it cool naturally.
- The cake will slightly shrink as it cools. Once completely cooled, cut it into your desired portions.