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 Recipe
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
- Preheat oven 335°F. Combine flour, cocoa powder, baking powder and salt then set aside.
- Hand whisk egg yolks and sugar until fluffy and pale in color, about 4-5 minutes. Add in oil, water, rum and mix well.
- Sift in flour mixture and mix gently until just combined with no dry flours.
- 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).
- 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.
- 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.
- 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.