Chocolate Chiffon Cake
◈ Chocolate Chiffon Cake Adorned with Beautifully Imperfect Roses
Hello everyone! Today, I’m sharing a recipe for a wonderfully soft and delicious chocolate chiffon cake. While it requires a bit of effort, the result is incredibly rewarding. We’ll be decorating it with charming roses, which might not be perfectly symmetrical but add a unique, handmade touch. Get ready to bake a cake that’s both delightful to eat and a joy to behold!
Cake Batter Ingredients
- 3 Egg Yolks
- 45g Sugar (for yolks)
- 3 Egg Whites
- 60g Sugar (for whites)
- 60g Water
- 60g Vegetable Oil (like canola or grapeseed)
- 80g Cake Flour
- 10g Unsweetened Cocoa Powder
Cooking Instructions
Step 1
In a bowl, whisk the egg yolks. Gradually add 45g of sugar in 2-3 additions, whisking continuously until the mixture turns pale yellow and creamy. Ensure the sugar is dissolved for a smooth base.
Step 2
Add the 60g of water to the yolk mixture and stir well. Then, pour in the 60g of vegetable oil and whisk until the mixture is well combined and emulsified. It’s important to mix until the oil is fully incorporated and no separation occurs.
Step 3
Sift the 80g of cake flour and 10g of unsweetened cocoa powder into the wet ingredients. For an even lighter cake, consider sifting these dry ingredients twice beforehand. Using a spatula, gently fold the dry ingredients into the wet until just combined and no streaks of flour remain. Be careful not to overmix.
Step 4
In a separate, clean bowl, whip the egg whites (make sure they are cold). Gradually add 60g of sugar in 2-3 portions while whipping. Continue beating until you achieve stiff, glossy peaks. The meringue should hold its shape firmly and not droop when the whisk is lifted.
Step 5
Gently fold about one-third of the meringue into the yolk-cocoa mixture. Mix until just incorporated. Then, add half of the remaining meringue and fold it in gently. Finally, add the rest of the meringue and fold everything together until the batter is uniform and smooth, being careful not to deflate the meringue too much. Aim for a light and airy batter.
Step 6
Lightly mist the inside of your chiffon cake pan with water; this helps the cake release more easily after baking. Pour the batter into the prepared pan, filling it only about 80% full to prevent overflow during baking.
Step 7
Insert a skewer or chopstick into the batter and gently swirl it around once. This helps to release any large air bubbles trapped inside, resulting in a smoother cake surface.
Step 8
Bake in a preheated oven at 160°C (320°F) for approximately 40 minutes. Baking time and temperature may vary depending on your oven, so adjust as needed. A skewer inserted into the center should come out clean when the cake is done.
Step 9
As soon as the cake is out of the oven, invert the pan immediately. Place it upside down on the neck of a bottle or on small cups to allow air circulation underneath. Let it cool completely for at least 3 hours. This inversion technique is crucial for preventing the chiffon cake from collapsing and sinking.
Step 10
Once completely cooled, carefully remove the cake from the pan. Now for the fun part – decorating! I’ve created a chocolate whipped cream by mixing unsweetened cocoa powder into heavy cream. This adds a delightful hint of bitterness that balances the sweetness, making the cake less cloying and more sophisticated. Decorate as you wish, perhaps with some handcrafted roses, to add your personal touch!