chocolate chiffon cakeyes, i’m into this chiffon cake craze ever since i bought this japanese chiffon cake book…. i’d never baked a chocolate chiffon cake before and decided to give this a go… and oh yes… since there was one slice of coconut chiffon cake leftover from the last bake, i’d decided to cube this up and add this to the chocolate cake….

Original recipe by 青井 X 子

Ingredients (for 17cm / 20cm cake respectively)

4 / 7 large egg yolk
50cc / 90cc salad oil
60cc / 100cc warm milk
15g / 25g chocolate
45g / 80g cake flour
15g / 25g cocoa powder
4 / 7 large egg white
65g / 110g sugar


chocolate chiffon cake– whisk cake flour together with cocoa powder and set aside. Melt chocolate over double boiler in the meantime
– add salad oil to egg yolks and whisk to incorporate
– add in milk and melted chocolate to mixture and mix well. Sift flour/cocoa powder (again) into mixture all at once and whisk well
– beat egg white till frothy and no longer in liquid form. Add sugar in 2 additions and whisk till stiff and shiny peaks are achieved
– add 1/3 of egg white meringue into yolk batter and use whisk to mix. Then change to a rubber spatula and fold the batter well to ensure the bottom have been well mixed. Add in the leftover egg white meringue in 2 more additions and repeat the same process. Once your batter is light and fluffy, stop mixing. Over mixing will cause batter to deflate
– pour batter into pan from a considerable height ~ this helps to eliminate the amount of air bubbles in the batter
– bake 17cm cake for 25mins and 20cm cake for 30mins in 180 degrees C preheated oven
– invert cake to cool once out of oven and allow to cool completely
– once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out

Personal notes:

chocolate chiffon cake– i used valrhona 85% dark chocolate
– i baked my cake on the lower rack of oven
– if you making additions to the cake (like how i added coconut chiffon cake), add it to batter at the last stage, i.e. just before pouring batter into pan and mix roughly
– i used coconut oil instead of salad oil

chocolate chiffon cake

this cake was wiped out in a matter of hours…. (#/。\#)

Pollution index: no pollution in Hong Kong… yippeeee


(8) Comments

  • Edith C (August 19, 2013)

    you added a fun element into your fluffy chiffon . yum

  • kitchen flavours (August 19, 2013)

    Hi Victoria,
    Now you are making me crave for chiffon cakes. Have not baked one in ages!
    Your cake looks lovely and a nice touch with the added \”chiffon cubes\”: in it!
    Thanks for linking to CYB!

  • Jasline @ Foodie Baker (August 19, 2013)

    Hi Victoria, the chiffon cake looks very delicious! Very lazy to bake chiffon cakes because must whip the egg yolks and egg whites separately… so I\’ll satisfy my craving by looking at your photos… haha :p

  • lena (August 20, 2013)

    wow, this is like a double choc to me with cocoa powder and melted choc both added in! Yums! thx for sharing both scale versions of recipe!

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