i 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)
5 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
Directions
– 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:
– 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
– 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
my cake can bend backwards for you…. ヽ( ★ω★)ノ
Pollution index: 21 (excellent)
很好听的名字哦，来一片吧。。。呵呵
我好久没有闻到蛋糕香的味道了，
快点请我一片止止瘾，嘻嘻！
咖啡我自己泡好了
蛋糕你且给我，哈哈
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?
我很喜欢这道蛋糕啊！
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.
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!!!
Zoe
Hi, wanted to try out this recipe today and realize that you didnt mention when to add the baking soda?
hi apologies about this. sift it together with the flour accordingly. tks