Indulge in Decadence with a Moist Chocolate Chiffon Cake this Christmas!
Introduction: As we kickstart the Christmas week, what better way to celebrate than with a show-stopping dessert? Allow me to introduce you to the Chocolate Chiffon Cake - a simple yet elegant butter-less cake that has quickly become one of my favorites. The rich chocolaty flavor combined with its moist and soft texture, even when refrigerated, makes this cake an absolute delight. To take it to the next level, drizzle it with hot chocolate and serve it alongside a scoop of ice cream, and you have yourself an irresistible Christmas dessert. So, without further ado, let's dive into the recipe and get ready to indulge in a slice of heaven!
Furthermore, I would like to share some suggestions for making a perfect chocolate chiffon cake:
- Making Cake Flour: If you don't have cake flour on hand, fret not! You can easily make your own substitute. Simply sift 170g of all-purpose flour and combine it with 30g of cornflour. This homemade cake flour will give the chocolate chiffon cake its delicate and tender texture.
- Separating and Preparing the Eggs: To achieve the perfect texture, it's crucial to separate the eggs and ensure they are at room temperature. About 30 minutes before making the batter, separate the cold eggs, placing the yolks in one bowl and the egg whites in another. Cover both bowls with plastic wrap and allow them to come to room temperature. The egg whites need to be at room temperature to reach their full volume when beaten. Adding cream of tartar is optional but highly recommended, as it helps increase volume and stiffness.
- Using Superfine Sugar: In this recipe, I recommend using superfine sugar as it easily dissolves into the batter, resulting in a smoother texture. To make superfine sugar at home, simply grind 1 & 1/2 cups (300g) of white sugar in a mixer or food processor for about 30 to 60 seconds until finely ground.
- Baking in an UNGREASED 10-inch Tube Pan: For optimal results, bake the batter in an UNGREASED 10-inch tube pan. This unique pan allows the batter to cling to the sides as it bakes, ensuring even heat distribution and a beautiful rise. The tube in the center of the pan allows hot air to circulate, ensuring the heat reaches the center of the cake, resulting in a perfectly baked delight.
Optional: Substitute for Corn Syrup: If you don't have corn syrup on hand, don't worry! You can make a thick sugar syrup instead. Heat 1/4 cup of sugar with 2 tablespoons of water and 1 teaspoon of lemon juice in a saucepan. Stir continuously until the mixture thickens, then remove it from the heat. Replace 1 tablespoon of corn syrup in the chocolate glaze recipe with 2 tablespoons of this homemade sugar syrup.
Conclusion: This Christmas, treat yourself and your loved ones to the heavenly flavors of a moist and decadent Chocolate Chiffon Cake. With its rich chocolaty taste and irresistibly soft texture, it's the perfect dessert to end your festive feast. By following the suggestions I've shared, such as making your own cake flour and ensuring room temperature eggs, you'll achieve bakery-quality results. So, get baking and don't forget to share your comments and experiences with me. Wishing you a joy-filled Christmas filled with delicious moments!
You may also like my other Christmas Cakes posts and recipes like Eggless Hot Cross Buns, Eggless Donut Recipe, Eggless Chocolate Cake Recipe, Eggless Ragi Chocolate Cake, Eggless Rava Cake, Eggless Banana Chocolate Cake, Eggless Strawberry Sauce Cake, Eggless Chocolate Cupcakes, Eggless Strawberry Cake, Eggless Apple Cake, Eggless Carrot Cake, Microwave Chocolate Mug Cakes, Eggless Orange Cake, Eggless Chocolate Marble Cake, Strawberry Streusel Coffee Cake, Christmas Plum Cake, Green Apple Streusel Cake, Meringue Cookies, Strawberry Fruit Fool, Red Velvet Cupcakes with Cream Cheese .
Chocolate Chiffon Cake 2016-12-09 05:56:54
Chocolate Chiffon Cake
Prep Time: 00:30
Cook Time: 00:55
Total Time: 01:25
For Chocolate Chiffon Cake:
- 200g (2 cups) sifted cake flour
- 300g (1&1/2 cups) white sugar
- 7 egg whites
- 6 egg yolks
- 1/4 cup (25g) unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup any flavorless oil
- 3/4 cup, at room temperature instant coffee or water
- 1 &1/2 tsp vanilla essence
For Chocolate Glaze:
- 3 ounces (90 grams) semi sweet chocolate
- 2 tbsp (30g) butter
- 1 tbsp light corn syrup
For Mocha Filling:
- 3 to 4 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla essence
- 1 tsp instant coffee powder
- 1 cup (240 ml) cold heavy whipping cream
- Preheat the oven to 325 degrees F (165 degrees C).
- Separate the eggs while they are still cold. Then place the egg yolks in one bowl and the whites (along with one extra egg white) in another bowl. Cover and bring them to room temperature.
- Meanwhile, in a small bowl, mix 1&1/2 tsp of instant coffee powder with hot water and set aside to room temperature.
How to make Chocolate Chiffon Cake:
- In a wide bowl sift the flour with cocoa powder, 3/4 cup (150g) sugar, baking powder, baking soda and salt.
- In a separate bowl whisk together the egg yolks, oil, coffee and vanilla essence.
- Make a well in the center of the flour mixture and add the wet mixture, whisk until smooth.
- In the bowl of the electric mixer, with the whisk attachment, beat the egg whites until soft peaks form.
- Gradually add the remaining 150g of sugar (one tbsp at once) beat continuously until stiff peaks form (in high speed). Switch off the electric mixer.
- With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended.
- Pour this batter into the UNGREASED 10-inch TUBE PAN and run a metal knife through the batter to get rid of any air bubbles.
- Bake in the preheated oven for 55 to 60 mins or until a wooden skewer inserted into the center of the cake comes out clean.
- Immediately after removing the cake from the oven, invert (turn upside down) the tube pan on a plate or a flat surface of the cup as to suspend the cake from the counter.
- Let the cake cool completely before removing from the pan (about one hour).
- To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core.
- Invert onto a greased wire rack and cake should fall right out. With a sharp knife cut the cake in half horizontally.
- Place the bottom layer on the serving plate and spread with mocha filling cream and gently place the top layer on the filling.
- Then pour the chocolate glaze over the top of the cake letting it flow down the sides.
- Then place the mocha filling in a piping bag and pipe lovely swirls on the top of the cake. Cover and store this chocolate chiffon cake in the refrigerator for about 4 days.
How to make Mocha Filling Cream:
- Place the mixing bowl and wire whisk in the freezer for about 15 to 30 mins.
- After it cools, place all the ingredients minus the whipping cream, in the bowl.
- Add 2 tbsp of cream and mix well.
- Then add the rest of the cream and beat until stiff peaks form.
How to make Chocolate Glaze:
- Melt the chocolate, butter and corn syrup in a stainless steel bowl placed over a saucepan of simmering water, stir well.
- When it becomes liquid, remove from the heat and let it cool slightly.
By Santhi Therese
The Indian Claypot