Image by table diary 식탁일기 via Youtube
This super fluffy chocolate loaf cake by table diary 식탁일기 is a heavenly treat for your taste buds. My family always wants this for breakfast every weekend. It’s really good – you have to try it at home.
For the meringue
[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]
Separate the white and yolks of all eggs. Refrigerate the egg whites until used.
Mix the unsalted butter until it has a cream-like texture then transfer to a piping bag.
Add 1/4 cup of cooking oil to a bowl and microwave for 1 minute. Next, add the cocoa powder, followed by the milk. Mix after every addition of the ingredient.
Add the sugar and salt to the mixture and mix until the sugar dissolves.
Sift the cake flour, cornstarch, and baking powder directly into the chocolate mixture to remove any lumps. Add the yolks then mix until smooth and well combined.
Take the egg whites from the fridge and whisk until firm peaks using a hand mixer. Add 4 teaspoons of cornstarch and whip at the lowest speed for 1 minute.
Fold some whipped egg whites in the chocolate batter. Make sure to scrape the edges. Once well incorporated, transfer all the chocolate batter into the meringue and fold until just combined.
Transfer the mixture to a baking loaf pan lined with parchment paper on the bottom. Thump several times to remove air bubbles. Squeeze some of the butter on the piping bag in the center of the top in a curved line. Place inside the oven and bake for 35 minutes at 320F.
Remove from oven and turn the pan on its side to cool. Remove the cake from the pan and slice. Enjoy!