Japanese Dark Pearl Chocolate Chiffon Cake

by - July 19, 2017






I was experimenting with a new recipe I found for a chocolate chiffon cake that has been going viral on the internet lately. I can see why! My first attempt turned out nicely. The recipe produces a cake with a moist and light texture. It is just delicious and will definitely go well with buttercream. I’m going to use this for a Korean Buttercream Flowers Cake order that requested for chocolate cake.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe adapted from Frozen Wings with some modifications.

Japanese Dark Pearl Chocolate Chiffon Cake Recipe


INGREDIENTS:

6 egg yolks
72g butter (melted), the original recipe asked for veg. oil
120g full cream milk
156g dark chocolate, break into pieces

66g plain flour
30g cocoa powder
½  tsp baking soda
½ tsp baking powder
¼ tsp salt (optional)

6 egg whites
95g sugar
½  tsp cream of tartar

Utensil:  20cm tube pan

METHOD:

  1. Melt dark chocolate and butter over double boiler or in the microwave. Stir until smooth and set aside to cool.
  2. Add in egg yolks and milk into the slightly warm melted chocolate and mix well with a hand whisk.  Sift in the flour, coco powder, baking powder, baking soda and salt, then mix to a smooth batter.
  3. Using an electric mixer whisk egg white until frothy before adding cream of tartar and continue to beat until foamy.  Gradually add in sugar and whisk until stiff peaks.
  4. Mix 1/3 meringue with yolk and chocolate batter with a spatula.  Add another 1/3 portion and fold gently.  Then pour in the balance of meringue. Fold gently using a spatula until well incorporated.
  5. Tap the mixing bowl lightly to release the air bubbles. Pour into a 21cm chiffon tube pan. Bake in a preheated oven at 170C for about 45-50 minutes.
  6. Remove from oven and invert the pan.  Allow to cool completely before removing from the pan.

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12 comments

  1. i haven't tried it yet but will definitely do. looks yummy!

    ReplyDelete
    Replies
    1. Thank you for dropping by. Happy baking and please let me know if you try it. Cheers:)

      Delete
  2. Hello! Thank you for the lovely recipe. Do you have to grease/flour or paper the tube pan?

    ReplyDelete
    Replies
    1. My pleasure! I didn't grease or line the tube pan. The cake suppose to stick to the pan. So, it will hold when you invert the cake.
      Thank you:)

      Delete
  3. Is "full creamy milk" the same as "whole milk"? Lovely cake!

    ReplyDelete
    Replies
    1. Hi Dona,

      Yes, it should be the same.

      Thank you:)

      Delete
  4. Hi,
    How many eggs should i use if the egg is around 60g each?
    Can use cake flour?
    Thanks.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for dropping by. Please use the same no. of egg as I used the eggs around 60g size too. Of course, you can use cake flour.

      Cheers & happy baking:)

      Delete
  5. Can you please convert the grams measurements to cups, tsp, Tbs, oz please?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. Unfortunately, I am not too sure how to convert as I don't use cup measurement.

      However, please try the below link:

      Milk - https://www.calculateme.com/recipe/120-grams-of-milk
      Chocolate - http://www.sweet2eatbaking.com/measurements/chocolate/
      Flour & others - https://foodconverter.com/cups-grams-ounces-conversion-table-flour-butter-sugar/

      I hope the above help.

      Cheers & happy baking :)

      Delete
  6. Hi, I have just baked the choco chiffon. It turned out very tall. The texture of the cake is good. Thanks for sharing.

    ReplyDelete
    Replies
    1. Hi, You are most welcome! Thanks for dropping by and trying this recipe. I am glad that you like it.

      Cheers :)

      Delete