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–+ servings
Chocolate Cotton Delight

Chocolate Cotton Delight

Discover the secret to a light and airy Chocolate Cotton Delight that melts in your mouth! Perfect for any occasion. Bake it today!
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 8 people
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 80 ml milk
  • 60 ml vegetable oil (like canola or sunflower)
  • 70 g all-purpose flour
  • 10 g cocoa powder use good quality for best flavor!
  • 4 large eggs, separated
  • 70 g granulated sugar
  • 1/3 teaspoon salt
  • 1/2 teaspoon lemon juice or white vinegar
  • a handful chocolate chips for sprinkling

Equipment

  • Two medium mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Fine-mesh sieve for sifting
  • 8-inch round cake pan
  • Larger roasting pan for water bath
  • Measuring cups and spoons or a kitchen scale

Method
 

  1. In a medium bowl, whisk together the milk and vegetable oil until creamy and combined. Sift in the flour and whisk until smooth.
  2. Add the egg yolks and whisk until you have a thick, smooth, pale yellow batter. Divide the batter into two bowls; sift cocoa powder into one and mix until combined.
  3. In a clean bowl, beat the egg whites with salt and lemon juice until foamy. Gradually add sugar, then beat until stiff, glossy peaks form.
  4. Gently fold half of the meringue into the plain batter, then fold the other half into the chocolate batter until just combined.
  5. Preheat the oven to 170°C (340°F) and grease and line an 8-inch round cake pan. Spoon dark chocolate batter into the pan, then carefully spoon white batter on top without mixing. Swirl the batters gently with a skewer or knife and sprinkle with chocolate chips.
  6. Bake in a water bath for about 1 hour until firm, and a toothpick comes out clean. Cool inside the oven for 10-15 minutes before removing.

Nutrition

Calories: 140kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 7gVitamin A: 200IUCalcium: 25mgIron: 1mg

Notes

Use room temperature eggs for better results. You can substitute whole milk or other types of milk as needed. The cake is best stored at room temperature, wrapped tightly for up to 2 days. For variations, try flavoring with matcha, lemon zest, or berries instead of chocolate. Alternatively, you can make a dairy-free version by using almond milk and applesauce in place of oil.
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