This cake can be made plain as it is or made with a layer of mocha whipped cream in between teh covered with a rich chocolate glaze. Start by preheating your oven to 350 degrees Fahrenheit then you will need a 2 piece tube pan which is 10 inch(25 cm). Sift the cake flour into a mixing bowl together with unsweetened cocoa powder, granulated sugar, baking powder, baking soda and salt.
Give that a quick whisk then for the wet ingredients, you will, place 6 egg yolks into a bowl and break them up a little then to that add oil and freshly brewed coffee and if you don’t like coffee you can just use plain water. For flavouring, add vanilla extract and mix everything in then set aside. In a bowl of a stand mixer, add the egg whites and cream of tartar then you are going to beat it on medium speed just until it reaches a soft peak.
With the mixer on low to medium speed, gradually add in three-quarters cup of sugar and continue to beat until you reach a stiff peak. Make a well in the dry ingredients mixture and add the wet ingredients and using a wire whisk, gently mix everything until everything is mixed in, nice and soft.
In three additions, add the meringue to the batter and use a spatula to fold it in until it is well mixed in. Pour the batter to an ungreased baking tin then run a spatula to remove any air bubbles trapped in the batter. Bake in a preheated oven for 55 to 65 minutes and or until a skewer inserted in the centre comes out clean.
Chiffon cakes have a tendency to shrink as they cool thats why you need to use a tube pan and using the centre core, you will turn the cake upside down on a cup and that will prevent it from shrinking. Let it sit that way for an hour to an hour and a half until the cake is completely cooled.
To remove the cake from the pan, take a knife or a flat spatula and run it around the inside of the pan tho release the cake then push the tin from below to release the cake onto a wire rack. You can serve this cake the way it with a sprinkle of cocoa powder and powdered sugar or make with a layer cake. To glaze, slice the cake horizontally then glaze it.
Chocolate Chiffon Cake:
- 6 large eggs plus one additional egg white (30 grams)
- 2 cups (200 grams) sifted cake flour
- 1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
- 1 1/2 cups (300 grams) granulated white sugar, divided
- 2 teaspoons (8 grams) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) flavourless oil (vegetable, corn, canola, or safflower oil)
- 3/4 cup (180 ml) freshly brewed coffee or water, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon cream of tartar (optional)
- 6 ounces (180 grams) semi-sweet chocolate, chopped
- 4 tablespoons (57 grams) butter, diced
- 2 tablespoons light corn syrup (liquid glucose or golden syrup)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (50 grams) white sugar
- 2 tablespoons (15 grams) unsweetened cocoa powder
- 1 teaspoon (2 grams) instant coffee powder
- 1 cup (240 ml) cold heavy whipping cream
- Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another.
- Cover with plastic wrap and bring to room temperature (about 30 minutes).
- Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two-piece ungreased tube pan.
- In a large bowl sift the flour with the cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt.
- In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the centre of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.
- In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form.
- Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
- Pour the batter into the ungreased tube pan and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.
- Place the bottom layer on your serving plate and spread with about 3/4 cup (180 ml) of the cream filling. Gently place the top layer on the filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides.
- With a knife or spatula spread the glaze over the sides of the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake.
- Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the liqueur, and let cool slightly.
- Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients, minus the cream, in the bowl.
- Stir about 2 tablespoons of the cream into the mixture. Add the rest of the cold cream and beat just until stiff peaks form.