Japanese Dark Pearl Chocolate Chiffon Cake





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.




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



  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.

Bake With Paws


    • Hi, sorry to hear this. Did you over bake? Some ovens are hotter. Try not to place rack near the top of oven. Anyway, this cake is not so dense if compared with the normal cake as less oil is used.

      • Hi thanks for your advice. I think I must have either over baked it or the oven is too hot. By the way, just like to let you know I am always very pleased with your recipes…. thanks so much for sharing ?

        • You are most welcome:) It it so sweet to hear this. I am glad that you like my recipes.. Have a nice day.

  1. Hi. I only have a 18 inch tube pan. How can I reduce the recipe to suit my pan? Thanks.

    • Hi Alina,
      I never tried 18 inch tube pan. But, you may want to reduce egg to 4 no. instead of 5.

      Here is the 4 eggs recipe:

      4 egg yolks
      48g butter (melted), the original recipe asked for veg. oil
      80g full cream milk
      104g dark chocolate, break into pieces

      44g plain flour
      20g cocoa powder
      1/2 tsp baking soda
      ½ tsp baking powder
      ¼ tsp salt (optional)

      4 egg whites
      64g sugar
      1/4 tsp cream of tartar

      Happy baking:)

    • Thank you for visiting my blog. I used L size egg. If you can’t L size, M size work too. Happy baking:)

    • Hi, Yes you can. In fact, I just baked in round pan.
      Please bake in water bath at 170C for 30 to 35 minutes. Then another 40 minutes at 160C.
      Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking. Then unmound the cake as soon as possible.

  2. Thank you so much for this lovely recipe. Can i skip cream of tartar or any subsitute that can be used?

    • Hi, thank you for dropping by. Yes, you may substitute cream of tartar withUse an equal amount of white vinegar or lemon juice.. thanks
      Happy baking:)

  3. Hi
    I just tried your recipe yesterday and I wished I saw this comments column :), I baked this cake in normal round pan without the water bath and my cake cracked and shrink quite a bit….

    My cake turns out a bit dense, could it be due to my watery batter? But the cake overall taste good.

    Thanks for sharing great recipe, have been following your blog 🙂

    • Hi, thank you for following my blog and dropping by. Actually, this cake will sink a bit and dense if compare with other chiffon cake recipe. I think the dark chocolate that made it dense. But, it is still lighter then the normal chocolate cake recipe. Happy baking:)

  4. Hi Yeanley,

    Our family really loves the cake and it really is yummy. You are right it is lighter than the normal chocolate cake recipe. Will definitely bake this again. Thanks for sharing wonderful recipes 🙂

    • Hi, Thank you for trying this recipe and following my blog. I am happy to hear that your family like the cake:) My pleasure…

  5. I tried both your recipie and the original one, both times my cakes sunk in….
    What am I doing wrong?

    • Hi, Thank you for trying the recipe. May I know what type of pan you used? I did not grease and flour the pan. Did you immediately invert the pan when you remove from oven?

    • Hi there, Thank you for visiting Bake With Paws. It is very good suggestion. I thought of that too. But, I normally bake alone and no one to take video for me. I hope one day I manage to find someone. Cheers.

  6. Nice recipe. Tested twice, first time used coconut oil, turned out delicious. Second time the cake baked beautifully, smooth top and risen very high. Thanks!

    • Hi Doris, Thank you for trying this recipe and updating me. I am happy to hear that the cake turned out delicious. Cheers:)

  7. hi, i tried this recipe. it was nice and delish but my cake sunk, unfortunately. Now I want to bake in a 12 inch pan, how do i increase the recipe?

    • Hi, Thank you for trying this recipe. Yes, this cake will normally sink slightly. Are you referring to 12 inch tube pan? I never tried on this size of tube pan. I am not sure if the following recipe will fit into this size of tube pan. However, you may want to try. Please let me know the result if you try it ya.

      9 egg yolks
      108g butter (melted), the original recipe asked for veg. oil
      180g full cream milk
      234g dark chocolate, break into pieces

      100g plain flour
      45g cocoa powder
      1 tsp baking soda
      1 tsp baking powder
      1/2 tsp salt (optional)

      9 egg whites
      144g sugar
      1 tsp cream of tartar

      Thank you:)

    • Hi, Thank you for trying the recipe. Sorry to hear this. My cake slightly sunk too. May I know what type of cake tin you used? If you use normal cake tin instead of tube tin then the cake will sunk more.

  8. Hello! I baked this and the cake rise and it was all nice when it came out but it fell out of the cake tin less than 5 mins while we try to cool it while it’s inverted so I couldn’t keep it in the tin and it’s so heavy, a good 1cm sat through the cooking rack. Haven’t taste it yet though to check if it’s moist or dry 🙂

    • Hi there, Thank you for trying this recipe and dropping by. It sound like you used non-stick tube tin? Please don’t use non-stick tin or line the tin. I hope this helps. Thanks and happy baking.

  9. I am new to your blog but I find this cake very interesting. May I know what type of dark chocolate and cocoa powder you are using? My problem is I hv used brands like VanHounten but my cake turns out pals brown. And if I use more cocoa powder, the children complains it’s bitter. How to get the rich dark brown colour? Thank you.

    • Hi Maria, thank you for dropping by. I used Beryl’s dark chocolate. Make sure is at least 60% chocolate. Thanks and happy baking😊

  10. hello, can I use baking powder instead of cream of tar tar for this Japanese Dark Pearl Chocolate Chiffon Cake? thankyou

    • Hi, Thank you for dropping by. Are you referring to cream of tartar for making the meringue? I am not too sure if cream of tartar can be replaced with baking powder. As I understand, baking powder is a mix of cream of tartar and baking soda. However, I understand that cream of tartar can be substituted with lemon juice. I hope this answer your question.

  11. Hello, I tried your recipe yesterday. Cake a bit dry, a bit bitter (maybe the cocoa I used) and cake top cracked . May I know what kind of dark chocolate and cocoa powder are you using for this recipe? Or what brand? Want to make a perfect one for my BFF’s birthday coz she loves chocolate. Tq

    • Hi there, Thank you for trying this recipe. Sorry to hear that your cake turned out dry and bitter. I used Beryl’s dark chocolate. The Cocoa powder I used is from Belgium I think as it is not stated on the packaging. I got both from House of Ingredients in Kepong. The cake crack could be the oven too hot or over beating the meringue. I hope this help.
      Cheers and happy baking:)

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