Cocoa Chiffon Cake

Cocoa Chiffon Cake
1 piece

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Whipping cream: 200g

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Coconut milk: 150g

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Fine granulated sugar: 20g

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Gelatin: 2 sheets

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Cocoa powder: appropriate amount

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Ladyfinger biscuits: appropriate amount

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11. Slice the cocoa chiffon cake into 3 layers of equal thickness.

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22. Insert a toothpick into the cake for positioning, mark three circular imprints on the cake slice, and use a small knife to cut the cake into 4 evenly spaced concentric circles.
33. Pour the coconut milk into a small saucepan and heat over low heat.

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44. Add the pre-soaked gelatin sheets into the heated coconut milk, stir slowly until fully dissolved, then set aside to cool.

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55. Pour whipping cream into a bowl and add fine granulated sugar.

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66. Whip with an electric mixer until it reaches 70% stiffness (with visible lines but still pourable).

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77. Pour the coconut milk-gelatin mixture into the whipped cream, stir evenly to form a mousse mixture, then transfer to a piping bag.

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88. Place two cake rings into the cake mold, pipe the mousse mixture into the gaps.

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99. For the second layer, place two cocoa cake rings on top of the mousse mixture, pipe the mousse mixture into the gaps.

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1010. Repeat this alternating process for three layers, spread any remaining mousse mixture over the surface, then refrigerate for at least 6 hours.

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1111. Sift cocoa powder over the surface.
1212. Arrange ladyfingers around the perimeter, then garnish as desired.

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