I’m trying out other types of chiffon cakes since I was successful with the previous matcha one. I have chocolate and cocoa powder at home so I decided to make a chocolate one. This came out really rich as there is quite a lot of chocolate required in the recipe! It used about half of my packet of Ghirardelli 60% cocoa chocolate chips.
Side note: I bought a cake stand from IKEA. It was really cheap as compared to what you get in other kitchen appliances/utensils stores. It makes my bakes look so pretty! *squeals*
I thought it looked quite plain by itself so I decided to make some Bailey’s ganache to glaze the top. Kinda made up the recipe for the ganache. It tasted nice though, was shiny and did not harden up until refrigerated. For a neater look, you can place two pieces of parchment paper on left and right side of the cake (like pictured above) and pull the paper away when the dripping is completed.
This is the cross section of the cake. Looks pretty good huh. 🙂 Only problem is that I did not mix this really well.. You can see some darker spots that seem ‘moister’ but looking on the bright side, it tastes really good and added some textural contrast.
Japanese Dark Pearl Chocolate Chiffon Cake
Adapted from Victoria Bakes
6 large egg yolks
60g canola oil
90g fresh milk
130g 60% cocoa chocolate chips
25g cocoa powder
1/4 tsp baking soda
1/2 baking powder
70g cake flour
1/4 tsp fine salt
6 large egg whites
75g caster sugar
Victoria used a 17cm tube pan which led to her cake being quite tall. I used a 21cm pan and my cake was shorter. It was great though.. if any taller, my cake would hit the dome cover of the cake stand!
- Melt chocolate with milk in a bowl set over a pot of simmering water till totally melted. I used a microwave to do that. Let cool.
- Beat egg yolk. Add in cooled chocolate mixture and mix well. Add in oil and mix well.
- Sift in cake flour, cocoa powder, baking soda and baking powder into the egg yolk mixture. Mix until well combined with no lumps.
- Add caster sugar in 3 additions into egg whites and beat till it is frothy. 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, add in the last portion of egg white meringue and fold gently until well combined.
- Pour batter into ungreased chiffon cake mould, and tap it lightly on the bench to get rid of big air bubbles.
- Bake in preheated oven of 180 degrees C for 40 mins, and invert pan immediately after removing cake from oven.
- Unmould only after cake has cooled. You can eat it as it is or add on a glaze!
Bailey’s Chocolate Glaze
60g chocolate chips
60g heavy cream
- Heat cream until simmering. Remove from heat.
- Immediately add in chocolate chips and let sit for 1 minute.
- Stir chocolate and cream. When almost combined, add in Bailey’s and stir until well-combined.
- Let the ganache cool slightly before pouring on the cake.