IMG_5890i woke up wanting to bake a chiffon cake but didn’t know what flavour… and then i remembered Anna baking this japanese dark pearl chocolate chiffon cake  just before new year eve… who has objections towards chocolate right? ٩(●˙▿˙●)۶…⋆ฺ

Recipe adapted and translated from 小雨伞の天空 (further adapted from auntyyochana)

Ingredients (makes an 8 inch chiffon cake)

IMG_58955 grade A egg yolk (or 6 normal size egg yolk)
60g canola oil
90g fresh milk
130g baking chocolate (chopped into small pieces)
25g cocoa powder
1/4 tsp baking soda
1/2 baking powder (omitted)
70g cake flour

5 grade A egg white (or 6 normal size egg white)
75g caster sugar
1/4 tsp fine salt
1/2 tsp lemon juice


IMG_5898– melt chocolate with milk in a bowl set over a pot of simmering water till totally melted. Stir in oil gently and add in egg yolk after temperature of chocolate mixture has cooled a bit
– sift cocoa powder into the above mixture and mix well
– sift in cake flour, mix till there are no more lumps and set bowl aside
– add caster sugar in 3 additions into egg white and beat till it is frothy. add in fine salt and lemon juice and continue to whisk till stiff and shiny peaks form
– divide egg white meringue into 3 portions ~ add and fold 2 portions of egg white meringue into egg yolk mixture, folding well after each addition
– then, pour the entire egg yolk mixture into the last portion of egg white meringue and fold well
– pour batter into chiffon cake mould, and tap it lightly on the bench to reduce air bubbles
– bake in preheated oven of 165 degrees C for 40 mins, and invert pan immediately after removing cake from oven
– unmould only after cake has cooled. slice and enjoy

Personal notes:

IMG_5893– i used 6 eggs for this recipe and melted hershey’s chocolate chips
– my cake was baked for total of 50 mins ~ 40 mins at 170 degrees C and the last 10 mins at 165 degrees
– after the cake cooled, i wrapped it with cling wrap and in a plastic bag and placed it in the fridge before unmoulding the next day

IMG_5903– i decorated the cake by dusting icing sugar and dotting melted chocolate on the cake. japanese characters were piped onto white chocolate buttons and frozen for a few minutes before placing on cake

IMG_5902my cake can bend backwards for you…. ヽ( ★ω★)ノ

Pollution index: 21 (excellent)


(11) Comments

  • sallywong (February 10, 2014)


  • eileen (February 10, 2014)


  • 鲸鱼蓝蓝蓝 (February 10, 2014)


  • Mel (February 10, 2014)

    I really wouldn\’t mind if you just slice me a thin slice but would you be that cruel just to do that to me? Love your last pic where you slice that piece so thin…. was that for me?

  • joceline (February 10, 2014)


  • Veronica (February 11, 2014)

    You woke up wanting to bake a chiffon cake and I woke up today wanting to eat chiffon cake. Why not send a couple of pieces my way, then I don\’t have to go through the trouble to bake. And yours look so much more tempting.

  • Zoe (February 11, 2014)

    Hi Victoria,

    When I saw the title of your cake, I knew straightaway that it is from aunty Yochana. Prior blogging, I have bookmarked heaps of her recipes and this is one of them… You know what??? I haven\’t bake this cake yet :p I\’m fully convinced seeing your soft and fluffy cake but still didn\’t have enough time to bake…

    How I wish that there is more than 24 hours a day to do more baking!!!


  • Sondang (November 1, 2014)

    Hi, wanted to try out this recipe today and realize that you didnt mention when to add the baking soda?

    • Victoria Bakes (November 1, 2014)

      hi apologies about this. sift it together with the flour accordingly. tks

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