This is a super soft delicious chocolate cake with chocolate whipped cream. Start by separating 4 egg whites from the yolks and add the egg whites. In a large mixing bowl start beating it at high speed until it starts to foam then add 120 grams of sugar in batches while beating the mixture.

Beat until it reaches a stiff peak then add the 4 egg yolks and vanilla extract and beat the yolks in until you get a homogenous mixture. Sift 100 grams of cake flour and 1/2 cup unsweetened natural cocoa powder with a spatula, fold all the dry ingredients in until well mixed then add 24ml of oil and 24 ml of milk and mix it in the batter.

Pour the batter into prepared muffin tins lined with cupcake liners and bake a 350 degrees Fahrenheit (180C) for 25 to 30 minutes. To prepare the whipped cream, in a mixing bowl, add 200g of cold whipped cream add 15 grams of sugar and 15 grams of unsweetened natural cocoa powder and beat until well combined.

Add the cream to a piping bag with a round tip and set it aside. Once the cakes have been baked, let them sit on and cool down completely outside the oven. Once cooled, take each cupcake and make a hole in the center with a sharp knife then fill it with the chocolate cream until well filled. Do the same for all the cupcakes then dust them with powdered sugar and serve. Enjoy.


  • 100g (1 Cup) Cake flour
  • 4 egg whites, 120g sugar
  • 4 egg yolks, vanilla extract
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • Milk 24g + Cooking Oil 24g (excluding olive oil)


  • Cold Whipping Cream 200ml
  • Sugar 15g
  • 15 grams of unsweetened natural cocoa powder

Decoration: Sugar Powder, Chocolate


Mix egg whites and sugar for 4-5 minutes at high speed (add sugar three times). 2. Add 4 egg yolks and vanilla extract and mix slowly for 30 seconds. 3. Sift flour and mix. 4. Add the dough to milk + cooking oil and mix quickly. 5. Bake the cake in a preheated oven and allow it to cool completely. 6. Fill the cake with whipped cream.