Chocolate Giant Castella Recipe – Japanese Special
Chocolate Giant Castella is a delightful twist on the beloved Japanese sponge cake, taking it up a notch with deep chocolate flavor. Using melted dark chocolate, cocoa powder, and cake flour folded into whipped egg whites, this cake yields a tender, cloud-like crumb. Baked in a water bath to maintain moisture and finished with a gentle cool down, it’s perfect when you want a dessert that feels elegant yet simple. Ideal for tea time, special occasions, or when a chocolate craving hits just right.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
Chocolate Giant Castella Recipe Ingredients:
- 6 large eggs, separated
- 100g cake flour
- 25g cocoa powder
- 100g granulated sugar
- 60ml milk
- 60ml vegetable oil
- 100g dark chocolate, melted
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- A pinch of salt
How to make Seafood Udon:
Preheat Oven: Preheat your oven to 160°C (320°F). Line a large cake pan with parchment paper.
Mix Dry Ingredients: Sift together the cake flour and cocoa powder in a bowl.
Prepare Wet Ingredients: In another bowl, mix the milk, vegetable oil, melted chocolate, and vanilla extract.
Combine Egg Yolks: Add the egg yolks to the wet ingredients and mix until well combined.
Beat Egg Whites: In a separate bowl, beat the egg whites with cream of tartar and salt until frothy. Gradually add the sugar and continue beating until stiff peaks form.
Fold Mixtures: Gently fold the egg white mixture into the chocolate mixture in three parts, ensuring not to deflate the batter.
Bake: Pour the batter into the prepared cake pan. Place the pan in a larger baking dish filled with hot water (water bath). Bake for about 60 minutes or until a skewer inserted into the center comes out clean.
Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Recipe Notes:
Make sure all ingredients (eggs, milk, oil) are at room temperature for better mixing and texture.
Beat egg whites with cream of tartar until stiff peaks form; folding carefully preserves air and yields a light sponge.
Use a water bath during baking to help keep the cake moist and avoid cracks.
After baking, cool the cake in the pan briefly before transferring to a wire rack so it doesn’t collapse.
Slice only when completely cooled to get clean, even slices without tearing.
The water bath helps to keep the cake moist and prevents cracking.
