If you’re a fan of light, fluffy cakes with a rich chocolate flavour, you’re in for a treat! This Chocolate Castella Cake, also known as Kasutera, is a delightful Japanese dessert that’s both delicious and visually appealing.
Its moist, airy texture and deep chocolate taste make it a dessert sure to impress. Let’s get started!
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour and 10 minutes
- Serving Size: 8-10 slices
For the Chocolate Castella Cake:
- 6 large eggs at room temperature
- 150g (1 1/4 cups) cake flour
- 40g (1/3 cup) unsweetened cocoa powder
- 150g (3/4 cup) granulated sugar
- 2 tablespoons honey
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Glaze:
- 100g (3.5 oz) dark chocolate, chopped
- 50g (1/4 cup) unsalted butter
- 1 tablespoon honey
- 1 tablespoon heavy cream
Step by Step Directions:
1. Prepare the Cake Pan:
- Start by preheating your oven to 325°F (160°C).
- Grease and line a 9×4-inch (23×10 cm) rectangular or square cake pan with parchment paper, leaving an overhang on two opposite sides. This will help you easily lift the cake out of the pan later.
2. Sift the Dry Ingredients:
- In a medium-sized bowl, sift together the cake flour and cocoa powder. Sifting helps remove lumps and ensures a smooth, airy texture for your cake. Set this dry mixture aside.
3. Beat the Eggs:
- In a large mixing bowl, crack the eggs and add the granulated sugar. Use an electric mixer to beat the eggs and sugar together on medium-high speed until the mixture becomes thick, pale, and tripled in volume. This should take about 8-10 minutes.
4. Add Flavor and Moisture:
- Gently warm the honey and milk in the microwave or stove until they are just slightly warm (not hot). Add the warm honey, milk, vanilla extract, and salt to the egg mixture. Mix on low speed just until combined.
5. Gradually Add the Dry Ingredients:
- Gradually fold the sifted dry ingredients into the egg mixture in three parts. Be gentle and careful not to overmix. Fold until no streaks of flour remain, but do not overmix, as this can deflate the batter.
6. Pour the Batter:
- Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove any air bubbles.
- Place the cake pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
8. Cool and Unmold:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and onto a wire rack to cool completely.
9. Prepare the Chocolate Glaze:
- In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or in the microwave in 20-second intervals, stirring until smooth. Stir in the honey and heavy cream until well combined.
10. Glaze the Cake:
Once the cake has cooled, pour the chocolate glaze over the top, allowing it to drip down the sides. Use a spatula or the back of a spoon to spread the glaze evenly.
11. Serve and Enjoy:
Let the chocolate glaze set for a few minutes before slicing and serving. Enjoy your homemade Chocolate Castella Cake with a glass of milk or tea!
This Chocolate Castella Cake is a delightful fusion of Japanese and Western flavours, making it a perfect treat for any occasion.
Its simple yet elegant appearance and rich chocolate taste will have your guests asking for seconds. So, go ahead and indulge in the goodness of this homemade dessert!
Nutrition Fact Of Chocolate Castella Cake Recipe
5 best variations of Chocolate Castella Cake Recipe
1. Chocolate Cake
You can make this chocolate castella cake recipe with any original variation. You can change the ingredients to create a moist and rich chocolate cake, or try it with a mix of castella and all-purpose flour.
2. Castella Muffins
For more individual servings, you might try making these as muffins. Use the same recipe but bake the batter in lined muffin cups until they’re golden brown. These treats will be easy to serve as party favors or snacks.
Try one of these popular Italian sandwiches if you want to make something akin to a hamburger. The original recipe is named after the creator of the castella cake, Mr. Hiroyuki Hiura.
This sandwich consists of a bun with fried beef (or ham) and American cheese on top and is known as a “castellani.”
4. Castella Ice Cream:
You can make ice cream out of your castella cake for a unique dessert that most people outside of Japan haven’t tried. Add some cream cheese and vanilla extract and freeze it in an ice cream maker.
Instead of using brown sugar to make the syrup, try substituting honey or maple syrup, which will give your dessert an even richer flavor.
5. Castella Candy:
The sweet syrup you made from the original recipe makes a great base for all kinds of candies. You can stir in some chocolate chunks or other types of candy, such as caramel or marshmallow, and make these bite-sized snacks.
Your candy will come out soft and stretchy, so you can roll them into balls or use cookie cutters to make different shapes.
Why is it called castella cake?
The castella cake was created to celebrate the birthday of a Japanese baker, who named his creation after his store’s name. The store, which sells cake ingredients and baked goods for everyday use, is called Hiura Sugi Shokai.
Hiura Sugi Shokai was established in 1885 in Kyōbashi, Tokyo, by Hiroyuki Hiura. He opened the bakery in an area where many other businesses were located. The area was a busy commercial district with many small stores at that time.
Why did my castella cake not rise?
If your castella cake fails to rise, there are a few reasons for this. It could be that you used the wrong type of flour, were using too much water for the amount of flour you added, or didn’t use all of the baking powder.
If your case falls in the middle, it could be because your water is too hot.
How to store castella cake?
You can store your cake for about seven days at room temperature or two weeks if it’s in the fridge. It can be frozen for up to three months, but it should be well wrapped with a layer of plastic wrap first.
If you don’t plan to use the cake for a couple of weeks, cover it with parchment paper and place it in the freezer so that it’ll stay cold.
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