Choc Chiffon with Choc-chips


To all chocolate lover like me, another tasty recipe that yield moist, light & fluffy chocolate chiffon cake, shared by Hearty Bakes, and here I am submitting Aspiring Bakers #7 – Chocolate Delight (May 2011).

Source : Chiffon Cake Book via Hearty Bakes.

Ingredients:
A.
100 gr Couverture Chocolate (chopped)
10 ml Corn oil

B.
3 Egg yolks
20 gr Sugar

C.
40 ml Water

D.
60 gr Cake flour
10 gr Cocoa powder
½ tsp Baking powder

E.
5 Egg whites
40g Sugar

F.
2-1/2 tbsp Choc-chips

Method:
- Double boil to melt (A). Stir till smooth.
- Preheat oven to 170 deg C
- In another bowl, whisk (B) till pale in colour. Add in melted choc (A) mixture, add (C) stir till combine.
- Add in (D), fold till mixture well-mixed.
- In another bowl, whisk egg whites till frothy, add sugar. Whisk till soft peak.
- Fold gently 1/3 whites with chocolate mixture, then fold it back to balance of whites.
- Add in (F) to the batter, mix well.
- Pour batter into 7” cake pan or 20 inch chiffon tube pan.
- Bake for 40 mins or until cooked.
- Remove from oven, invert cake onto table until completely cooled.


I love chocolatey / dark colour of chocolate cake, however, here mine not so dark compare to hers. Anybody maybe would like to share on your experience or tips on how to get a darker chocolate cake.
PS: She used Varlhona Bitter chocolate while I used Couverture chocolate.

12 comments:

  1. wow.. enak bangat nampaknya.lama udah aku tak buat kek chiffon. ada coklat chipnya lagi enak ya

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  2. Hi DG,
    The cake looks so delicious. I'll definitely try it soon. I tried baking chocolate chiffon once and it turned out tall and steady but there were still a few spots of egg whites so the cake looked weird with white spots on brown face. I guess I did a poor job mixing and blending. But your recipe sounds great. Double chocolate is double pleasure for my elder son, who is a fan of chocolate :).
    Thank you for sharing.

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  3. Wow.... i love it so much. : ) :)

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  4. Sure looks chocolatey and soft! A lovely chiffon!

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  5. Hi Doris! Nice one! I tried making chiffon cake with chocolate chips b4, and all chips fell right to the bottom..hehe..yours look perfect!

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  6. Cake looks super soft and delicious! :D

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  7. it looks soft and fluffy, yet good enough to hold those chocolate chips in place!

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  8. Thanks Izahdaut, Chiffon ini bener bener enak! Boleh coba, anak2x pasti suka :)

    RPVN,
    Thank you. From my experience to make chiffon, I prefer to beat the egg whites upto soft or medium peak, but not stiff peak, as I found the former is easier to blend with the egg yolk batter. Try again with this recipe, your son & family will certainly enjoy this :)

    Joseline, Busygran and Love2Cook,
    Thank you for kind words :))

    Coraine,
    Thanks, in fact I was scared too when did the folding, but I just lucky with the end result that the choc chips floating :)

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  9. eileen@hundred eighty degreesMay 31, 2011 at 9:25 PM

    Cake looks soft and moist. Yummy!

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  10. the cake look so soft and fluffy! yes, use valrhona. it really makes the difference to achieve dark choc taste that you'll love! (:

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  11. yum! chocolate + chocolate chips = love of my life :P

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  12. Wow ... This is superb chiffon cake. Haven't tried baking one yet.. Scaredy cat of sinking chiffon :)

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