Q: Can I substitute another type of oil for corn oil in the recipe?
A: Yes, you can use a neutral-flavored oil like canola or vegetable oil as a substitute for corn oil.
Q: Is it necessary to use a 6-inch mold for this cake?
A: While the recipe is designed for a 6-inch mold, you can use a different size, but this will affect the baking time and cake thickness.
Q: Can I make the cake without lemon juice?
A: Lemon juice helps to stabilize the egg whites, but you can omit it or replace it with another acid like vinegar or cream of tartar.
![](https://www.microwave.recipes/wp-content/uploads/2024/01/how-to-make-a-delicious-homemade-chocolate-cake-a-step-by-step-guide-19-500x500.jpeg)
Homemade Chocolate Cake with Oreo and Whipped Cream Filling
Notes
- 3 eggs
- 30g corn oil
- 50ml milk
- 40g cake flour
- 15g cocoa powder
- 45g granulated sugar
- 3 drops lemon juice
- Filling:
- 250g whipped cream
- 20g sugar
- 10g cocoa powder
- Decoration:
- Oreos, as needed
- Chocolate, as needed
- Separate egg whites and yolks. Chill the egg whites in the refrigerator. Mix corn oil with milk until well emulsified.
- Sift in the cake flour and cocoa powder, and mix with a Z-shaped motion until uniform.
- Stir in the egg yolks.
- Beat the egg whites with lemon juice until frothy.
- Gradually add sugar to the egg whites in three batches.
- Continue beating until soft peaks form.
- Gently fold in the egg yolk mixture into the egg whites in three batches.
- Pour the batter into a 6-inch cake mold.
- Bake in a preheated oven at 130°C (266°F) for 60 minutes.
- Whip the cream with sugar and cocoa powder for the filling.
- Layer the whipped cream on the cake, followed by a layer of crushed Oreos.
- Repeat layering and finish with decoration of Oreos and chocolate.
- The cake is ready to be served, perfect for an afternoon tea.
- Calories: Varies based on serving size and decoration
- Rich in carbohydrates and fats
- Contains dairy and gluten