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)


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