This recipe makes a fluffy cocoa chiffon cake easily using a microwave and a paper mold from a 100-yen store, without the need for a hand mixer. Mix together eggs, pancake mix, and cocoa powder, then add melted butter and milk to make the batter. Pour the batter into the mold and microwave for a total of about 5 minutes until cooked. Slice the baked chiffon cake in half, cool it in ice water, and decorate with whipped cream and sliced ​​strawberries. Finish by garnish with blueberries, mint leaves, and powdered sugar for a visually appealing and easy chiffon cake. This recipe is perfect for beginners as it offers an authentic taste at an easy price.