Chocolate Chiffon Cake

Hi guys today I will be sharing a version of chiffon cake in a tube pan, the original recipe comes from tasteofhome but I modify it.

Ingridients are

7 egg whites
7 egg yolks
3/4 cup boiling water
1 3/4 cup cake flour
1 3/4 cup sugar ( divided 3/4 cup goes to the eggyolk 1 cup goes to             the egg white)
 2 tsp baking soda
1 tsp salt
1/2 cup oil ( I use vegetable oil)
2 tsp vanilla extract
1/4 tsp cream of tartar
1/2 cup of cocoa powder
1 tsp of instant coffee
For the Glaze
100 g dark baking chocolate
1/2 cup cream
2 tbsp of icing sugar
1 tbsp of butter



Preheat the oven at 165 Deg Celcius.

Combine hot water , instant coffee and cocoa powder mix well making sure that there is no more lumps of cocoa powder. Set aside.

Using electric mixer whisk the eggyolk and the 3/4 cup of sugar leaving the 1 cup of sugar for the meringue. Whisk the eggyolk and sugar until light and pale yellow.

Add the vanilla and oil.

Add the hotwater cocoa mixture mix until well combined.

Combine the flour , salt and baking soda mix and then sift this to the eggyolk chocolate batter. Mix until combined.  Set aside while we move on to the meringue .


Meringue

Using an electric beater beat the eggwhites until frothy, add the cream of tartar and continue to beat  , then finally gradually add the sugar once sugar is all in beat until stiff peaks form.

Combine meringue into the chocolate batter in 3 additions using the folding method. Mix until well combined.

Place the chiffon pan into a baking pan.

Then pour the chocote chiffon batter into the chiffon pan before baking give the pan a light tap towards the counter to release some air bubbles.

Bake in a preheated oven at 165 Deg C for about 55 -60 minutes or until when you insert a  toothpick in the middle the toothpick comeout clean.

One important thing to do when dealing with chiffon cake is to invert it upside down and let it cool down completely in this position.

While the cake is cooling down its the right time to prepare the chocolate Glaze this step is optional

Melt the chocolate and cream in the microwave in a 30 seconds interval in the microwave , once the chocolate is fully melted and it is still warm add in the batter, finally sift in the sugar(important to sift the sugar )


To unmold the cake from the chiffon pan just run a knife or an offset spatula towards the side , middle and at the bottom of the chiffon pan .

Once the cake is in the platter  dizzle the chocolate glaze into the cake.


Hope you try this recipe :D

Highly reccommended.


Thank you so much :D


Love ,

My Sweet Ambitions