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Archive for the ‘Chifoon Cake – Chocolate’ Category

On my birthday, I baked myself a chocolate chiffon cake instead of getting a cake from the bakery. This is my first attempt and it turns out pretty good. The cake is moist and full of chocolate flavor, with some big holes inside even I tapped the cake batter twice on the counter before  baking. Compare to other chiffon cakes that I have made, this chocolate version is a little dense and the cake is relatively shorter even though I used 5 eggs… I wonder is it because of the amount of cocoa powder that I put in?? — it gotta be proportion of the cocoa powder versus water/oil in the batter… I will have to fine tune the recipe next time. Anyway, I served it with some mixed berries (now is the strawberry season) compote and whipped cream… mmm, life is good.

Chocolate Chiffon Cake

Chocolate Chiffon Cake

Chocolate chiffon cake with whipped cream and cold mixed berry compote... yum!

Chocolate chiffon cake with whipped cream and cold mixed berry compote... yum!

Chocolate Chiffon Cake Recipe

Ingredients:

Egg yolk mixture:
5 egg yolks
4 tbsp sugar
4 tbsp cooking oil
8 tbsp water
1 tsp rum
1 cup cake flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt

Egg white mixture:
5 egg whites
1/4 tsp cream of tartar
5 tbsp sugar

Method:

  1. Preheat oven 335°F. Combine flour, cocoa powder, baking powder and salt then set aside.
  2. Hand whisk egg yolks and sugar until fluffy and pale in color, about 4-5 minutes. Add in oil, water, rum and mix well.
  3. Sift in flour mixture and mix gently until just combined with no dry flours.
  4. Whisk egg whites until foamy, add cream of tartar and whisk for a little while. Gradually add in sugar, one tbsp at a time, and beat on high speed till peaks form (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture in two batches. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Lightly smooth the top. Tap the cake mold on kitchen counter 1-2 times and bake for 45 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool (I use 3 stack-up cooling racks but you can use a sturdy tall bottle). Remove the cake from the pan when it is completely cool.

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