Eight eggs.

Low gluten flour 1 19g

Cocoa powder 24 grams

94 grams of water or milk

78 grams of corn oil

Sugar150g

How to make a ten-inch cocoa cake?

Heat corn oil for one minute or microwave for 30 seconds! Add cocoa powder immediately! Stir well quickly, then add milk and stir well!

Separate the egg whites and yolks, and put the egg whites in a water-free and oil-free basin! Add egg yolk to cocoa paste and stir well, then add one third of sugar and stir well!

Sift the low-gluten flour into the cocoa paste several times and mix well! Don't stir in circles to prevent flour gluten!

Beat the egg whites and preheat the oven 150℃! Beat the fish's eyes with an egg beater at low speed until one third of the sugar is added. Turn the whisk to high speed until the foam is fine, then add one third of the sugar, and add the rest from the granules! Continue to foam until wet (the eggbeater has a small hook), then turn the eggbeater to low speed and continue to foam until dry!

Take one third of the egg white paste and add it to the egg yolk paste. Cut and stir well. (Remember not to stir in circles to prevent defoaming! ) Stir the egg yolk paste evenly and add it to the remaining protein paste. Cut and mix well!

Pour the cake paste into the cake mold and gently shake the big bubbles! Put it in the oven preheated to 150℃ for 90 minutes! Intermediate observation. If the color is too dark, cover it with tin foil!

Take it out of the furnace with a slight shock, buckle it back to the drying rack, and let it cool and take off the film!