Chiffon chocolate sponge

12 servings
2 hours

Measure all the ingredients. It's much easier to cook like that.

Sift the flour, cocoa, soda and baking powder into a bowl. Mix everything until smooth.

In a whipping container, break the eggs and add a pinch of salt. She shades the sweetness and chocolate of the pastry like nothing else.

Pour sugar to the eggs with salt.

Whisk the eggs with the sugar and salt.

You get a lush light mass.

Add half the dry mixture to the beaten eggs. Stir until smooth.

Add the milk to the mixture.

Add the odourless vegetable oil to the mixture.

Mix well until smooth.

Add the second half of the dry ingredients mixture and mix well.

Add boiling water.

Stir. The dough is ready. It turns out to be quite liquid.

Put the dough in the prepared baking dish.

In the photo, a shape with a diameter of 16 cm. For small cakes with a diameter of 15 to 21 cm, one portion of dough is needed, for a diameter of 22-27 cm - one and a half portions. For two-story cakes, count the volume of dough per floor separately. It is better to divide the one and a half and double portions into two runs or two forms, so the dough is baked better.

It is better to cover the narrow shape with foil so that the dough is baked evenly throughout the height. Bake the chocolate chiffon sponge at 180 degrees for 40 minutes. A narrow shape or one and a half (double) portion will have to be held longer.

Check readiness with a ray.

Remove the slightly cooled biscuit from the mold, release from parchment and cool completely on a grill or wooden board. From ceramics or plastic, the bottom of the biscuit will become wet and spoil all your efforts.

The completely cooled biscuit can be decorated with icing sugar and served for tea. It is very tasty and does not require additions. If you want to make a cake out of biscuit, wrap it in film and refrigerate for 2 hours to a day. Then collect the cake.

The biscuit is porous and wet.