Japanese Dark Pearl Chocolate Chiffon Cake

Wednesday, 19 July 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.

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Recipe adapted from Frozen Wings with some modifications.

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:  21cm 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.