Cake flour, 50g
Eggs, 80g
Corn oil, 20g
Honey, 35g
Baking powder, 1g
Cocoa powder, 10g
1. Prepare all required ingredients.
2. Add white sugar to the egg mixture and stir thoroughly until the sugar dissolves.
3. Using a mixer, beat the egg mixture from low to high speed until the drips leave a trail that does not disappear easily, then beat at low speed for one more minute.
4. Mix honey and corn oil over hot water until well combined, then add to step 3 and stir evenly.
5. Mix the low-gluten flour, cocoa powder, and baking powder evenly. Preheat the oven to 175°C.
6. Sift the mixed dry ingredients into the honey egg batter.
7. Gently fold until well combined.
8. Pour the batter into the mold, filling it to 70% capacity. Place it in the preheated oven at 175°C on the middle rack with top and bottom heat. Bake for about 15 minutes.
