Cloud Cake
Cloud Cake
Ingredients
For the Chocolate Base
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil, heated
- 1/2 cup milk
- 4 egg yolks, large
For the Meringue
- 4 egg whites, large
- 1/2 teaspoon lemon juice
- 1/2 cup granulated sugar
Instructions
- 1
Preheat your oven to 325°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Set aside a larger baking tray that can accommodate the cake pan for a water bath.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, whisk together the all-purpose flour and unsweetened cocoa powder until well combined.
⏱️ 2 min
- 3
Heat the vegetable oil in a small saucepan or microwave-safe bowl until warm but not smoking. Pour the heated oil into the flour and cocoa mixture. Whisk vigorously until a thick, smooth, dark brown paste forms.
⏱️ 3 min
- 4
Gradually add the milk to the chocolate paste, whisking continuously until the mixture is smooth and uniform, forming a thinner chocolate batter.
⏱️ 2 min
- 5
Add the egg yolks to the chocolate batter. Whisk until the egg yolks are fully incorporated and the batter is smooth and slightly lighter in color. Set this chocolate base aside.
⏱️ 3 min
- 6
In a separate, very clean large mixing bowl, add the egg whites and lemon juice. Using an electric hand mixer, begin whipping the egg whites on medium speed.
⏱️ 2 min
- 7
Once the egg whites become foamy, gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whip on high speed. Continue whipping until the egg whites form stiff, glossy peaks that hold their shape when the beaters are lifted.
⏱️ 8 min
- 8
Take approximately one-third of the prepared meringue and gently fold it into the chocolate base mixture using a spatula. This lightens the chocolate batter and makes it easier to incorporate the rest of the meringue.
⏱️ 3 min
- 9
Pour the lightened chocolate mixture into the bowl with the remaining meringue. Gently fold the entire mixture together until it is uniformly combined, light, fluffy, and smooth. Be careful not to overmix, as this can deflate the meringue. The final batter should be a light, creamy brown color with no streaks of white meringue.
⏱️ 5 min
- 10
Pour the combined cake batter into the prepared 8-inch cake pan. Gently tap the pan on the counter a few times to release any large air bubbles. You can also use a thin skewer or knife to swirl the top of the batter to pop surface bubbles.
⏱️ 2 min
- 11
Place the larger baking tray on the middle rack of your preheated oven. Carefully place the cake pan containing the batter into the larger baking tray. Pour hot water into the larger baking tray until it comes about halfway up the sides of the cake pan, creating a water bath.
⏱️ 3 min•🌡️ 325
- 12
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and feel springy to the touch.
⏱️ 60 min•🌡️ 325
- 13
Once baked, carefully remove the cake pan from the water bath and then remove it from the oven. Let the cake cool in the pan for about 10-15 minutes before carefully peeling off the parchment paper from the sides. Transfer to a wire rack to cool completely before serving. Enjoy this unbelievably soft, rich yet light, and melt-in-your-mouth cloud cake!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cloud Cake
For the Chocolate Base
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil, heated
- 1/2 cup milk
- 4 egg yolks, large
For the Meringue
- 4 egg whites, large
- 1/2 teaspoon lemon juice
- 1/2 cup granulated sugar
Instructions
- 1
Preheat your oven to 325°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Set aside a larger baking tray that can accommodate the cake pan for a water bath.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, whisk together the all-purpose flour and unsweetened cocoa powder until well combined.
⏱️ 2 min - 3
Heat the vegetable oil in a small saucepan or microwave-safe bowl until warm but not smoking. Pour the heated oil into the flour and cocoa mixture. Whisk vigorously until a thick, smooth, dark brown paste forms.
⏱️ 3 min - 4
Gradually add the milk to the chocolate paste, whisking continuously until the mixture is smooth and uniform, forming a thinner chocolate batter.
⏱️ 2 min - 5
Add the egg yolks to the chocolate batter. Whisk until the egg yolks are fully incorporated and the batter is smooth and slightly lighter in color. Set this chocolate base aside.
⏱️ 3 min - 6
In a separate, very clean large mixing bowl, add the egg whites and lemon juice. Using an electric hand mixer, begin whipping the egg whites on medium speed.
⏱️ 2 min - 7
Once the egg whites become foamy, gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whip on high speed. Continue whipping until the egg whites form stiff, glossy peaks that hold their shape when the beaters are lifted.
⏱️ 8 min - 8
Take approximately one-third of the prepared meringue and gently fold it into the chocolate base mixture using a spatula. This lightens the chocolate batter and makes it easier to incorporate the rest of the meringue.
⏱️ 3 min - 9
Pour the lightened chocolate mixture into the bowl with the remaining meringue. Gently fold the entire mixture together until it is uniformly combined, light, fluffy, and smooth. Be careful not to overmix, as this can deflate the meringue. The final batter should be a light, creamy brown color with no streaks of white meringue.
⏱️ 5 min - 10
Pour the combined cake batter into the prepared 8-inch cake pan. Gently tap the pan on the counter a few times to release any large air bubbles. You can also use a thin skewer or knife to swirl the top of the batter to pop surface bubbles.
⏱️ 2 min - 11
Place the larger baking tray on the middle rack of your preheated oven. Carefully place the cake pan containing the batter into the larger baking tray. Pour hot water into the larger baking tray until it comes about halfway up the sides of the cake pan, creating a water bath.
⏱️ 3 min•🌡️ 325 - 12
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and feel springy to the touch.
⏱️ 60 min•🌡️ 325 - 13
Once baked, carefully remove the cake pan from the water bath and then remove it from the oven. Let the cake cool in the pan for about 10-15 minutes before carefully peeling off the parchment paper from the sides. Transfer to a wire rack to cool completely before serving. Enjoy this unbelievably soft, rich yet light, and melt-in-your-mouth cloud cake!
⏱️ 5 min