How To Make The Best Taiwanese Chocolate Castella Cake
Nov 27, 2024
Imagine biting into a cake so soft and jiggly it feels like a cloud, yet rich with deep chocolate flavor. That’s the magic of Chocolate Castella Cake. This Taiwanese delight combines a moist crumb with a light, airy texture that melts in your mouth. What makes this recipe truly special? I focus on using high-quality ingredients and precise techniques to ensure every slice turns out bakery-perfect. Whether you’re a seasoned baker or just starting, this cake will make you feel like a pro in your kitchen.
Recipe
The Ingredients
Here’s everything you’ll need to make this delightful Chocolate Castella Cake. I’ve designed the recipe for an 8-inch square mold, ensuring the perfect size for even baking and serving.
Ingredients 【8 inch square mold】
Corn Oil: 95g 6.7 tablespoons
Cake Flour: 90g 3/4 cup
Cornstarch: 15g 2 tablespoons
Cocoa Powder: 25g 1/4 cup
Egg Yolks: 8
Milk: 100g 1/2 cup + 2 tablespoons
Dark Chocolate (50%): 20g 1.4 tablespoons
Egg Whites: 8
Sugar: 110g 1/2 cup + 2 tablespoons
Salt: 1g 1/4 teaspoon
Lemon Juice: 4g 0.8 teaspoons
Pro Tip: I recommend using grams for measurements in your baking. Precision is key when it comes to achieving consistent and successful results in the kitchen.
Steps
Follow these simple steps to create a soft, jiggly, and chocolatey masterpiece. Each step is designed to guide you through the process with ease.
Prepare the Dry Ingredients Sift the cake flour, cocoa powder, and cornstarch into a bowl. This step aerates the mixture, ensuring a light and fluffy texture in the final cake.
Preheat the Oven Set the oven to 165°C for the upper heat and 175°C for the lower heat. Preheating ensures even baking from the start. Use an oven thermometer for accuracy.
Heat the Corn Oil Microwave the corn oil for about 1 minute and 30 seconds until it reaches 90°C. Pour it immediately into the sifted dry ingredients. Mix gently with a whisk until smooth.
Incorporate the Chocolate and Milk Add the dark chocolate to the mixture and let it melt completely. Stir gently for 2–3 minutes. Gradually add the milk, adjusting the quantity based on the cocoa powder’s absorption. Mix until smooth.
Add the Egg Yolks Stir in the egg yolks one at a time. This step adds richness and moisture to the batter, creating a silky consistency.
Whip the Egg Whites Place the egg whites in a clean, grease-free bowl. Add the salt and lemon juice. Whip with an electric mixer, adding sugar in three portions. Beat until soft peaks form.
Combine the Batter and Meringue Add one-third of the whipped egg whites to the chocolate batter. Fold gently with a spatula to lighten the mixture. Add the remaining egg whites in two more stages, folding carefully each time to maintain airiness.
Pour the Batter into the Pan Line an 8-inch square cake pan with baking paper. Pour the batter from a height of about 10 cm to remove air bubbles. Tap the pan gently on the counter to release any remaining bubbles.
Bake the Cake Place the cake pan in a larger tray filled with warm water (about 70°C). Bake at 155°C (upper heat) and 165°C (lower heat) for 65 minutes. Avoid opening the oven door during baking.
Cool and Slice Let the cake cool slightly in the pan. Remove the baking paper carefully. Slice the cake while it’s still warm for the best texture. Use a serrated knife for clean, even cuts.
Pro Tip: Baking is a journey, and every mistake is a chance to learn. With these tips, you’ll be able to troubleshoot and perfect your Chocolate Castella Cake. Don’t forget to check out my YouTube video on the molalacook channel for a step-by-step visual guide. Happy baking!
Key Takeaways
Use high-quality cocoa powder and dark chocolate to enhance the cake's rich flavor and texture.
Whip egg whites to soft peaks for a light, airy cake; avoid overbeating to prevent dryness.
Fold the meringue into the batter gently to maintain airiness and achieve the signature jiggly texture.
Bake the cake in a water bath to ensure even cooking and prevent cracks on the surface.
Cool the cake gradually and slice while warm for the best texture and presentation.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer freshness.
Experiment with serving the cake warm or chilled, and pair it with coffee or whipped cream for a delightful experience.
Ingredients and Tools for Chocolate Castella Cake
Creating the perfect Chocolate Castella Cake starts with the right ingredients and tools. Let me walk you through everything you’ll need to make this delicious treat.
Essential Ingredients
High-quality cocoa powder and chocolate: Importance for flavor and texture
The rich chocolate flavor in this cake comes from using high-quality cocoa powderand dark chocolate. I always recommend unsweetened cocoa powder for its deep, intense flavor. For the chocolate, go for at least 50% dark chocolate. It melts beautifully into the batter, adding a luxurious texture and richness. If you want an extra surprise in every bite, fold in some semi-sweet chocolate chips before baking. Trust me, it’s worth it!
Fresh eggs: Their role in creating the cake's structure and moisture
Eggs are the backbone of this recipe. They provide structure, moisture, and that signature jiggly texture. Use fresh, room-temperature eggs for the best results. Separating the yolks and whites carefully is crucial. The yolks add richness, while the whipped whites create the airy, cloud-like texture we all love in a Chocolate Castella Cake.
Other key ingredients: Cake flour, cornstarch, milk, sugar, corn oil, salt, and lemon juice
Each ingredient plays a specific role in this recipe. Cake flour keeps the cake light and tender. Cornstarch reduces gluten, making the cake even softer. Milk adds moisture, while sugar balances the bitterness of the cocoa. Corn oil ensures a moist crumb, and salt enhances the overall flavor. A touch of lemon juice stabilizes the egg whites, helping the cake rise evenly.
Here’s a quick list of what you’ll need:
Cake flour: It is a finely milled flour with a lower protein content compared to all-purpose flour, making it ideal for baking cakes and other delicate baked goods.
Cornstarch: To soften the cake.
Milk: Adds moisture and richness.
Sugar: Sweetens and balances the chocolate.
Corn oil: Keeps the cake moist.
Salt: Enhances flavor.
Lemon juice: Stabilizes the egg whites.
Tools You’ll Need
Mixing bowls, whisk, and spatula: Basics for preparation
You’ll need a few basic tools to get started. Grab a set of mixing bowls for separating and combining ingredients. A whisk is essential for mixing the batter smoothly, and a spatula helps fold the egg whites into the batter without deflating them. These tools make the process easy and enjoyable.
Cake pan: Choosing an 8-inch square mold and preparing it with baking paper
For this recipe, I use an 8-inch square cake pan. Line it with Reusable NonStick Baking Parchment Sheets, ensuring the edges are clipped securely to prevent them from falling. This step ensures the cake doesn’t stick and comes out perfectly shaped. If you don’t have clips, you can fold the paper tightly around the edges.
Oven thermometer and water bath: Ensuring accurate baking temperature and even cooking
An oven thermometer is a game-changer. It helps you maintain the precise temperature needed for this delicate cake. Baking the cake in a water bath is another must. It regulates the heat, preventing cracks and ensuring the cake bakes evenly. Simply place the cake pan in a larger tray filled with warm water before putting it in the oven.
Pro Tip: Preheat your oven to 165°C (upper heat) and 175°C (lower heat) for the best results. Always double-check the temperature with your thermometer.
With these ingredients and tools ready, you’re all set to create a Chocolate Castella Cake that’s soft, jiggly, and full of chocolatey goodness. Let’s move on to the next step—mixing and baking!
Step-by-Step Recipe for Chocolate Castella Cake
Let’s dive into the exciting part—making the Chocolate Castella Cake! Follow these steps carefully, and you’ll have a soft, jiggly, and chocolatey masterpiece ready to impress.
Preparation
Preheat the oven Set your oven to 165°C for the upper heat and 175°C for the lower heat. Preheating ensures the cake bakes evenly from the start. I always double-check the temperature with an oven thermometer for accuracy.
Sift the dry ingredients Combine the cake flour, cocoa powder, and cornstarch in a sifter. Sifting aerates the mixture, making the cake light and fluffy. This step also helps distribute the cocoa powder evenly, ensuring a consistent chocolate flavor throughout the batter.
Prepare the cake pan Line an 8-inch square cake pan with Reusable NonStick Baking Parchment Sheets. Use clips to secure the edges so the paper doesn’t fold or move. This keeps the cake’s shape intact and makes it easier to remove after baking.
Pro Tip: Use a Reusable NonStick Baking Parchment Sheets for extra stability. You can find this tool on my shop, molalacook.com, where I share my favorite baking essentials.
Mixing the Batter
Heat the corn oil Heat the corn oil to 90°C. I usually microwave it for about 1 minute and 30 seconds. Once heated, pour it immediately into the sifted dry ingredients. Mix gently with a whisk until smooth. This step helps the cocoa powder bloom, enhancing its rich flavor.
Add the chocolate, milk, and egg yolks Melt 50% dark chocolate and stir it into the mixture. Let it sit for 2–3 minutes to fully incorporate. Add the milk gradually, stirring gently. If the batter looks slightly separated, don’t worry—it’s normal at this stage. Finally, mix in the egg yolks one at a time. They add richness and moisture, creating a silky batter.
Pro Tip: Adjust the milk quantity based on the cocoa powder’s absorption. Some brands absorb more liquid, so add milk in small increments to get the right consistency.
Whipping the Egg Whites
Prepare the egg whites Place the egg whites in a clean, grease-free bowl. Add a pinch of salt and a few drops of lemon juice. These ingredients stabilize the egg whites, making them easier to whip.
Beat to soft peaks Use an electric mixer to whip the egg whites. Add sugar in three portions, beating well after each addition. Stop when the egg whites form soft peaks. Lift the beater—if the tip bends slightly, you’ve got it right. Overbeating can make the cake dry, so keep an eye on the texture.
With the batter and meringue ready, you’re all set for the next steps: combining, pouring, and baking. Stay tuned for the final stages to bring your Chocolate Castella Cake to life!
Combining and Pouring
Now comes the fun part—bringing the batter and meringue together! This step is all about maintaining the airiness we worked so hard to create.
Fold the egg whites into the batter in stages, maintaining airiness.
Start by adding one-third of the whipped egg whites to the chocolate batter. Use a spatula to fold gently, moving from the bottom of the bowl to the top in a sweeping motion. This first addition lightens the batter, making it easier to combine with the remaining egg whites. Add the rest of the egg whites in two more stages, folding carefully each time. Avoid stirring or overmixing, as this can deflate the air bubbles that give the cake its signature soft and jiggly texture.
Pro Tip: Look for a smooth, airy batter with no streaks of egg white. This consistency ensures an even rise during baking.
Pour the batter into the prepared cake pan from a height of 10 cm to remove air bubbles.
Once the batter is ready, pour it into your prepared 8-inch square cake pan. Hold the bowl about 10 cm above the pan as you pour. This height helps pop any large air bubbles, ensuring a smooth surface. After pouring, gently tap the pan on the counter a few times to release any remaining bubbles. For an extra touch, sprinkle a few semi-sweet chocolate chips on top if you like a decorative finish.
Pro Tip: If you want a crack-free surface, skip adding chocolate chips on top. They can sink during baking and cause cracks as the cake rises.
Baking the Cake
This is where the magic happens! Baking the Chocolate Castella Cake requires precision, but the results are worth it.
Place the cake pan in a water bath and bake at 155°C (311°F) (upper heat) and 165°C (329°F) (lower heat) for 65 minutes.
Place the cake pan into a larger tray filled with warm water (about 70°C(158°F)). This water bath creates a gentle, even heat that prevents cracks and keeps the cake moist. Carefully transfer the tray to the oven and bake at 155°C(311°F) for the upper heat and 165°C(329°F) for the lower heat. Set a timer for 65 minutes. During baking, resist the urge to open the oven door, as sudden temperature changes can cause the cake to collapse.
Pro Tip: Use an oven thermometer to ensure the temperature stays consistent. This small tool can make a big difference in achieving perfect results.
When the timer goes off, check the cake by gently pressing the surface with your finger. If it springs back without leaving a dent, it’s done. If not, bake for an additional 5–10 minutes.
Cooling and Cutting
The final steps are just as important as baking. Cooling and cutting the cake properly ensure the best texture and presentation.
Allow the cake to cool slightly in the pan before removing the baking paper.
Once baked, remove the cake pan from the water bath and let it cool for about 10 minutes. This short cooling period helps the cake set and makes it easier to handle. Carefully peel away the baking paper while the cake is still warm. The edges should come off cleanly, leaving you with a perfectly shaped cake.
Pro Tip: Use a long knife to gently loosen the edges before removing the paper. This prevents tearing and keeps the cake’s sides smooth.
Cut the cake while warm for the best texture.
Use a sharp, serrated knife to slice the cake into even pieces. Cutting while warm gives you the softest, most tender texture. Serve immediately for a melt-in-your-mouth experience, or let it cool completely if you prefer a firmer bite. Either way, the rich chocolate flavor and jiggly texture will steal the show.
Pro Tip: Wipe the knife with a damp cloth between cuts for clean, professional-looking slices.
Key Tips for Success with Chocolate Castella Cake
Mastering the art of making Chocolate Castella Cake requires attention to detail. These tips will help you achieve that perfect soft, jiggly texture and rich chocolate flavor every time.
Perfecting the Meringue
Whip egg whites to soft peaks for a moist and stable cake.
The meringue is the heart of this cake. Whipping the egg whites to soft peaks ensures the cake stays moist and rises evenly. I always start with a clean, grease-free bowl and add a pinch of salt and a few drops of lemon juice. These small additions stabilize the egg whites, making them easier to whip. When you lift the whisk, the peaks should gently fold over, like soft waves. This texture creates a stable structure without drying out the cake.
Pro Tip: Use an electric mixer on medium speed for better control. High speed can overwhip the egg whites too quickly.
Avoid overbeating to prevent dryness and cracking.
Overbeating the egg whites can lead to a dry, crumbly cake. It also increases the risk of cracks forming on the surface during baking. Keep an eye on the texture as you whip. If the egg whites start looking grainy or stiff, you’ve gone too far. Stop as soon as you see soft peaks. This step is crucial for achieving the custardy, wobbly texture that makes this cake so special.
Fun Fact: The custardy texture of Taiwanese Castella Cake has roots in its introduction during the Japanese occupation. This unique texture sets it apart from other sponge cakes.
Folding Techniques
Fold gently to maintain airiness and avoid deflating the batter.
Folding the meringue into the batter requires a gentle hand. I use a spatula and move it in a sweeping motion from the bottom of the bowl to the top. This technique keeps the air bubbles intact, which is essential for the cake’s light and airy texture. Start by folding in one-third of the meringue to lighten the batter. Then, add the rest in two more stages, folding carefully each time.
Pro Tip: Rotate the bowl as you fold to ensure even mixing. This small step makes a big difference in maintaining the batter’s airiness.
Signs of overmixing and how to prevent it.
Overmixing can deflate the batter, resulting in a dense cake. Look for a smooth, airy consistency with no streaks of egg white. If the batter looks runny or heavy, you may have overmixed. To prevent this, stop folding as soon as the ingredients are combined. Practice makes perfect, so don’t worry if it takes a few tries to get it right.
Pro Tip: Use a clear mixing bowl to easily spot any unmixed egg whites or batter.
Baking and Cooling
Use a water bath to ensure even baking and prevent cracks.
Baking the cake in a water bath creates a gentle, even heat. This method prevents the surface from cracking and keeps the cake moist. I place the cake pan in a larger tray filled with warm water (about 70°C) before putting it in the oven. The water bath mimics a steam oven, which is ideal for this delicate cake.
Pro Tip: Use a linoleum bake mat from my shop, molalacook.com, under the cake pan for added stability during baking.
Allow the cake to cool gradually to maintain its structure.
Cooling the cake properly is just as important as baking it. This gradual cooling helps it set and prevents it from collapsing. After that, remove the baking paper and transfer the cake to a wire rack. Cutting the cake while it’s still warm gives you the best texture, but you can also let it cool completely for a firmer bite.
Pro Tip: Avoid placing the cake in a drafty area while it cools. Sudden temperature changes can cause it to shrink or lose its shape.
With these tips, you’ll be well on your way to creating a Chocolate Castella Cake that’s as delicious as it is beautiful. Remember, practice makes perfect, so don’t be afraid to try again if your first attempt isn’t flawless. You’ve got this!
Troubleshooting Common Issues with Chocolate Castella Cake
Even with the best preparation, things can sometimes go wrong in baking. Don’t worry—I’ve been there too! Let’s tackle some common problems you might face when making Chocolate Castella Cake and how to fix them.
Why Did My Cake Sink?
Causes include under-whipped egg whites or improper folding techniques.
A sinking cake can feel disappointing, but it’s a common issue with sponge cakes. The most likely culprit? The meringue wasn’t whipped properly. If the egg whites are under-whipped, they won’t provide enough structure for the cake to hold its shape. To avoid this, whip the egg whites to soft peaks that are dense and stable. Add sugar gradually as soon as the egg whites turn foamy, and beat on medium-low speed. This allows the sugar to dissolve fully and creates a shiny, fine-bubbled meringue.
Pro Tip: Use chilled eggs for a firmer meringue. A pinch of cream of tartar can also help stabilize the egg whites.
Improper folding can also cause sinking. Folding too aggressively deflates the batter, while under-folding leaves streaks of meringue that create weak spots. Use a rubber spatula to fold gently, scraping the sides and bottom of the bowl, then lifting the batter over itself. Stop folding as soon as the mixture looks smooth and airy.
Product Recommendation: My favorite silicone spatula from molalacook.com makes folding easier and prevents overmixing.
Why Is My Cake Dense or Dry?
Common reasons include overmixing or incorrect baking temperature.
A dense or dry cake often results from overmixing the batter. When you fold the meringue into the chocolate mixture, overmixing can deflate the air bubbles that give the cake its light texture. Always fold gently and stop as soon as the batter is combined. Remember, less is more when it comes to folding.
Incorrect baking temperature is another common issue. If the oven is too hot, the cake can dry out. If it’s too low, the cake may not rise properly, leading to a dense texture. Use an oven thermometer to ensure the temperature stays consistent. For this recipe, bake at 155°C (upper heat) and 165°C (lower heat) for 65 minutes in a water bath.
Why Is My Cake Uneven?
Tips for achieving a uniform rise and texture.
An uneven cake can happen if the batter isn’t mixed evenly or if the oven temperature fluctuates. To ensure a uniform rise, fold the meringue into the batter thoroughly but gently. Look for a smooth, lump-free mixture with no streaks of egg white.
The water bath plays a crucial role in even baking. It regulates the heat, preventing the edges from cooking faster than the center. Make sure the water in the tray is warm (around 70°C) before placing it in the oven. Also, avoid opening the oven door during baking, as sudden temperature changes can cause uneven rising.
Pro Tip: Tap the cake pan on the counter a few times before baking to release any large air bubbles. This helps the batter settle evenly.
Serving and Storage Suggestions
Serving Chocolate Castella Cake
Chocolate Castella Cake is a versatile dessert that can be enjoyed in different ways. Let me share some serving ideas to elevate your experience.
Enjoy warm or chilled for different textures.
Serve the cake warm if you love a soft, melt-in-your-mouth texture. The warmth enhances the chocolate's richness, making each bite feel indulgent. To enjoy it warm, slice the cake right after cooling slightly. If you prefer a firmer texture, chill the cake in the refrigerator for a few hours. Chilling gives it a denser, custard-like consistency that’s equally delightful. Both options bring out unique qualities of the cake, so try both and see which one you love more!
Pair with coffee, tea, or whipped cream for a delightful experience.
Pairing this cake with the right accompaniment takes it to the next level. A cup of freshly brewed coffee or a soothing pot of tea complements the cake’s rich chocolate flavor beautifully. For an extra treat, add a dollop of whipped cream on the side. The lightness of the cream balances the cake’s richness, creating a perfect harmony of flavors. You can also sprinkle some cocoa powder or chocolate shavings on top for a decorative touch.
Pro Tip: Serve the cake on a beautiful dessert plate to make it feel extra special. Check out my favorite serving plates and accessories on molalacook.com.
Storing Leftovers
If you have leftovers (though it’s hard to resist finishing it all), proper storage ensures the cake stays fresh and delicious.
Store in an airtight container at room temperature for up to 2 days.
Place the leftover cake in an airtight container to keep it moist. Store it at room temperature if you plan to eat it within two days. This method preserves the cake’s soft and jiggly texture. Avoid leaving it exposed to air, as it can dry out quickly.
Freeze for longer storage, ensuring the cake retains its moisture.
For longer storage, freezing is the way to go. Wrap individual slices in plastic wrap to prevent freezer burn. Then, place the wrapped slices in a freezer-safe bag or container. When you’re ready to enjoy, thaw the slices at room temperature for about an hour. The cake will retain its moisture and taste just as fresh as the day you baked it.
Pro Tip: Label the container with the date before freezing. This helps you keep track of how long the cake has been stored.
With these serving and storage tips, you’ll always enjoy your Chocolate Castella Cake at its best. Whether you’re savoring it warm with coffee or saving a slice for later, this cake is a treat that keeps on giving.
Let's Get Cooking
Leave me a comment and rating down below
I’d love to hear how your Chocolate Castella Cake turned out! Did you enjoy the soft, jiggly texture and rich chocolate flavor? Or maybe you discovered a new twist to make it your own? Share your experience in the comments section below. Your feedback helps me improve and inspires others to give this recipe a try.
If you have any questions or ran into challenges while baking, don’t hesitate to ask. I’m here to help! Whether it’s about whipping the egg whites, folding the batter, or baking in a water bath, I’ll do my best to guide you. Baking can feel tricky at times, but with a little practice and support, you’ll master it in no time.
Pro Tip: If you loved this recipe, don’t forget to rate it! Your ratings mean the world to me and help other readers decide to try this delicious cake.
For more baking inspiration, check out my YouTube channel, molalacook. You’ll find step-by-step videos that make baking even easier. Plus, I share tips, tricks, and behind-the-scenes moments to make your baking journey fun and rewarding.
Looking for the tools and ingredients I used in this recipe? Visit my shop at molalacook.com. You’ll find everything from silicone spatulas to cake mold and even premium plates to elevate your baking game. These are the same products I trust in my kitchen, and I know you’ll love them too.
Let’s keep the conversation going! I can’t wait to see your creations and hear your thoughts. Happy baking!
If you give it a go, I’d love to see your results! Snap a photo and tag me on Instagram @molalacook or use the hashtag #molalacook. Don’t forget to leave a comment and rating below to share your experience. With a little patience and care, you can create a Chocolate Castella Cake that’s as delicious as it is beautiful.
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