How To Make Double Chocolate Chiffon Cake ✿ Light And Fluffy Butter Chiffon Cake Recipe

▷Double Chocolate Chiffon Cake
Heightened tube pan : 5.5 x 4 in

▷Ingredients
‣For The Cake Batter
38g . . . Unsalted butter
12g . . . Cocoa powder
20g . . . Dark chocolate ( 64% cacao )
68g . . . Milk
3 Egg yolks
48g . . . Cake flour
‣For The Meringue
3 Egg whites
3g . . . . Lemon juice
52g . . . Sugar

▷Cook Time
Bake it a convection oven at 320°F /160°C for 30 minutes

▷Storage
Double chocolate butter chiffon cake will keep well at room temperature for up to 3 days, including the day it is baked, fridge for up to 5 days or frozen for up to 2 months

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★Notes
8-9 minutes into the baking time, make 5 1cm deep cuts spaced evenly over the surface of the cake. This ensures that the cake will rise nice and evenly

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