This dessert is about to get wild!
Chiffon cake batter:
4 egg yolks
5 egg whites
1/3 cup plus 2 1/2 tablespoons granulated sugar, divided
1/4 cup vegetable oil
1/4 cup hot water
1/2 cup wheat flour
1 tablespoon dark cocoa powder
1 tablespoon cocoa powder
Place the egg whites and the egg yolks into separate bowls.
Add 2 1/2 tablespoons sugar to the egg yolks and mix well. Mix in the vegetable oil, followed by the hot water. Sift in the flour and mix until combined.
Beat the egg whites with a hand mixer. Once it becomes foamy, add the remaining sugar in three batches. Once the egg whites froth, add a ladleful of it to the egg yolk batter, and mix well with a whisk. Add half of the remaining meringue to the egg batter and blend it in using a rubber spatula.
Add the remaining meringue and mix thoroughly until fully mixed. Be careful, as the batter will loosen if you mix it too much at this time.
Pour a cup of batter into two separate bowls. Add the dark cocoa to one and the regular cocoa to the other and mix to combine. Transfer each batter into a piping bag.
In a Bundt pan, use the dark batter to draw the outside of the animal print. Bake it at 350 degrees for 30 seconds. Use the brown batter to fill the inside of the animal print, then bake for 1 minute more. Pour in the plain dough and bake for 30 minutes.
Remove from pan, slice and serve with whipped cream, cocoa powder and mint.