Salted Chocolate Chiffon Cake

Instructions

1. 1

   Preheat your oven to 160°C (325°F). Line a 20cm round cake pan with parchment paper and grease it lightly.

   Tip: Use a non-stick pan for easier cake removal.

2. 2

   In a medium bowl, whisk together flour, salt, and 50g of the granulated sugar.

   Tip: Make sure to sift the flour for a light cake.

3. 3

   In a large mixing bowl, beat the butter until creamy. Add the remaining 50g of granulated sugar and beat until light and fluffy.

   Tip: Make sure the butter is room temperature for the best results.

4. 4

   Beat in the eggs one by one, making sure each egg is fully incorporated before adding the next.

   Tip: Don't overbeat the eggs, as this can result in a dense cake.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Let the chocolate cool slightly before adding it to the batter.

6. 6

   Add the flour mixture to the butter mixture and mix until just combined.

   Tip: Don't overmix, as this can result in a dense cake.

7. 7

   Pour in the melted chocolate and mix until smooth.

   Tip: Make sure the batter is well combined.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

9. 9

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, as this can result in a dry cake.

10. 10

    Remove the cake from the oven and let it cool in the pan for 5 minutes.

    Tip: Use a spatula to loosen the cake from the pan.

11. 11

    Transfer the cake to a wire rack to cool completely.

    Tip: Let the cake cool completely before slicing and serving.