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Ingredinets (18cm chiffon cake)
✔Chocolate chiffon
4 eggs (large eggs)
35g granulated sugar in yolk.
20g condensed milk
1g salt
70g cake flour
18g cocoa powder
3g baking powder
2g vanilla bean paste (can be omitted)
60g milk
60g vegetable oil

60g granulated sugar in white

✔Mascarpone cream
400g heavy cream
70g mascarpone cheese
50g granulated sugar

✔Chocolate ganache
Dark chocolate 50g (not recommended for over 70% cacao)
50g heavy cream (whipped cream x)

Ganache temperature 28-29℃ in summer, 32-34 ℃ in winter (depending on room temperature)
Bake in a preheated oven at 160 degrees for 35 min (based on convection, otherwise raise the oven by 10℃ or more)