Chocolate cocoa cake

Overview

This cake with chocolate is really much better than just adding cocoa powder.

Put 14 grams of chocolate into the milk and melt over water.
Mix 10 grams of sugar and 40 grams of corn oil in the eggs evenly.
Pour in the chocolate milk and mix well.
Add 2 times sifted cake flour and cocoa powder.
Use a spatula to mix evenly to form a chocolate egg yolk batter. Set the mixed egg yolk batter aside and set aside.
Squeeze a few drops of fresh lemon juice into the egg whites. Add 60 grams of sugar in 3 batches and beat the egg whites into dry peaks.
Pour 1/3 of the egg whites into the chocolate egg yolk batter, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)
Pour the mixed chocolate egg yolk paste back into the remaining 2/3 of the egg whites.
Use the same technique to gently stir up and down until the egg white and egg yolk paste are fully mixed.
Pour the mixed cake batter into an 8-inch mold. Shake it hard twice on the table to knock out the big bubbles inside.
Heat to 150 degrees on top and bottom for 60 minutes.
After baking, take it out and immediately invert it on a wire rack to cool.