Chiffon cake is a cake that I am low in successful rate and I would like to have much more improvement so that I can bake a nice chiffon cake confidentally any time I like. So I decided to practise again and at the same time, I can submit this bake to Aspiring Bakers to give Small Small Baker some support again.
I first saw this Japanese dark pearl chocolate cake in Aunty Yochana's blog but this recipe went into my To Bake List was only after I saw it again at Honey Bee Sweets, her descriptions of the cake was tempting me so much then.
I expected to have some access batter to bake into cupcakes since the recipe stated for 23" to 25" chiffon cake pan and the size I using was 20". My heart sank when I pour the batter into my 20" chiffon cake pan and was filled just nicely. This means that I might have deflated the batter that's why yield lesser batter. I was disappointed but I popped the batter in the oven, thinking that even if the cake turn kuih alike texture, it will still taste nice.
To my surprise, the cake was rising high in the oven, I was a bit relief when seeing that. I was anxiously waiting for the cake to cool down, used big fan to blow on the cake to speed up the cooling process. Firstly I can't wait to see the cake after unmould, another reason was I need to catch the last daylight before sunset for photo taking. The top of the cake was a bit cracked but I was so delighted when seeing a nicely baked chiffon cake after unmould. The cake was almost perfectly baked and nicely unmoulded, the texture was so spongy that it will bounched back after I pressed hard. Horray! Finally another success on chiffon cake after banana chiffon.
Recipe adapted from here.
150g chocolate - chopped
100g corn oil
25g cocoa powder
65g cake flour
1/2 tsp bicarbonate of soda
115 g egg yolks (I used 7 egg yolks)
Egg White Batter:
225g egg white (I used 7 egg whites)
100g castor sugar (I reduced to 90g)
a pinch of salt
1/8 tsp of cream of tartar
1. Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth.
2. Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.
3. Fold egg white into the egg yolk mixture and then pour into a 23" to 25" round chiffon cake pan. (I used 20")
4. Bake at 175C for about 45 mins or till cooked.
5. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.
Verdict?The cake is soft, moist, rich and chocolaty, taste even more heavenly when I spread with nutella. Next time, I will coat this cake with chocolate ganache, definitely a keeper.