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.
congrats on your chiffon!!! looks very soft and fluffy!ReplyDelete
your chiffon looks good!well done!ReplyDelete
Congratulations on achieving a nice, soft and fluffy chiffon. You've done it! So more chiffon cakes to come?ReplyDelete
wow...nice cake! Let me write down this recipe first. Thank you so much!ReplyDelete
Wow, Jess, your chiffon turned out really nice!ReplyDelete
Well done! This chiffon absolutely perfect :)ReplyDelete
Beautiful one! more to come? :)ReplyDelete
Congrats! It looks perfect!ReplyDelete
Btw why is it called dark pearl? I thought got choc pearls inside. Hehe!
Lovely texture, looks so light and fluffy. Trying is soon, hope it comes the same for me too.ReplyDelete
Chiffons are not hard to master, once you get the folding right and the egg whites right.ReplyDelete
Hope to see more chiffons from you :)
Jess, your chiffon cake looks perfect ;D I wanted to buy a 20cm chiffon mold but it's not easy to get.ReplyDelete
Congrats Jess! It looks deliciously good and perfectly well baked.ReplyDelete
This looks great!! Your chiffon is well-risen, and I am surprised that 7 eggs can fit in a 20-cm pan. :)ReplyDelete
WELL DONE MY DEAR~~ReplyDelete
i would be excited too if i were u hehe lovely chiffon cake! it looks spongy and springy to me too!ReplyDelete
Nice bake! I was wondering also why is it called dark pearl? Hehe, I want to try this recipe since I'm craving for chocolate recently.ReplyDelete
Jess, this is a very successful bake. The cake looks really spongy and fluffy. I wanna a bite too! ^_^ Hope you're enjoying your trip.ReplyDelete
Congrats! Your chiffon looks so fluffy.... well done ^_^ReplyDelete
Your chiffon looks very fluffy. Nice to see that the cake turn out better than expected!ReplyDelete
this is pretty and nice!ReplyDelete
Well done! I've seen a lot of chiffon cakes around but have yet to brave it =P one day..hahaReplyDelete
Jess, I've an award for you. Thanks for sharing your cooking experience with me :DReplyDelete
Jess, this chocolate chiffon looks perfect! Glad that I inspired you to do this, heehee! Congrats to your success! ;) i am looking forward to see more chiffon recipes from you from now on yah, heehee.ReplyDelete
Looking at your choc chiffon makes me hungry now! Perhaps I should take a bite for supper!ReplyDelete
I bookmarked this recipe, too, since I saw it on Youfei's and Bee Bee's LOONG AGO! Still never get around baking it! Bah ...ReplyDelete
Your chiffon looks good! Getting very, very pro as time elapses!
Haiyo! You're like me! I get SUPER anxious when I realize the sky is getting darker for me to take photos! Argh! I hate that kinda feeling!
I like chiffon cake and you have baked a variety which is all good! Now you have a chocolate version...I will like it even more if it is dark chocolate chiffon! :PReplyDelete
Hi SSB & Min, I think shd be directly translated from 黑珍珠.ReplyDelete
Ann, I bought the 20cm pan from KL bakery supply store. You cant find it in Spore? Then if I go KL next time I will get one for you.
That cake looks so light and fluffy and good!ReplyDelete
After my great success using ur banana cake recipe in which my family have loved it dearly and requesting me to make more each time. I now would like to try making this chiffon cake, I do hope it will turn as great looking cake as yours. Hence, just a quick question on one of the ingredients in the cocoa batter where the corn oil is measured by grams. I would like to confirm if the corn oil is measured directly on the scale?
Hi Nobody, great that your family loves the banana cake, it is my family's favourite too. yes I measured all of ingrediens directly on the scale :D, happy baking!Delete
Can I know if the 90ml of water in the ingredient list is used to dissolve the 25g of cocoa powder or they are to be folded in with the rest of the ingredients?
If so, should the water comes first after the corn oil or after the cake flour?
Hi Siawtan, this cake had baked so long ago but let me tried to recall. I think I added in all liquid 1st then folded in the dry sifted ingredients later. the steps will be added corn oil 1st in melted chocolate, then add in water, follow by egg yolks, sift the dry ingredients then folded into the wet ingredients.Delete
Thank you for the reply!Delete
I baked mine yesterday evening and it was a success albeit being slightly bitter. But my colleagues all said that the bitterness was moderate.
Can I know what chocolate that you used? Is it milk chocolate? Or dark chocolate but with how many percentage of cocoa content? I used 62% and hence the bitterness.
i use variety of chocolate but all dark chocolate with 50% and more.Delete