Go Back
Amberly Vahn

Light and Airy Chocolate Castella Cake

The Chocolate Castella Cake is a light, airy dessert that combines simple ingredients into an elegant and impressive treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Group: Wet Ingredients
  • 4 large eggs, preferably free-range
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 tsp. vanilla extract
Group: Dry Ingredients
  • 2/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour, sifted
  • a pinch sea salt

Equipment

  • Loaf pan 9x5-inch
  • Electric mixer
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal later.
  2. In a large mixing bowl, crack open the eggs and add granulated sugar. Using an electric mixer, whisk together on high speed until pale and fluffy, about 5 minutes.
  3. In a separate bowl, sift together the cocoa powder, flour, and sea salt. Gradually fold the dry mix into the egg-sugar mixture using a spatula.
  4. In a small saucepan, combine milk and vegetable oil over low heat until just warm. Remove from heat and whisk in vanilla extract. Gradually add this mixture to the batter, folding it in gently.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
  6. Let the cake cool in the pan for about 10 minutes. Use the parchment to lift it out and place it on a wire rack to cool completely before slicing.

Notes

Common mistakes include not sifting the dry ingredients, overmixing the batter, and skipping the cooling step. Be patient with mixing for a perfect texture.