7/27/2019 Chocolate Chiffon Cake

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Chocolate Chiffon Cake Recipe

Ingredients

Chocolate Chiffon Cake

- large eggs plus one additional egg white 6- cake flour, sifted 2 cups (200 grams)- unsweetened cocoa powder 1/4 cup (25 grams)

(regular unsweetened or Dutch-processed)- granulated white sugar, divided 1 1/2 cups (300 grams)- baking powder 2 teaspoons (8 grams)- baking soda 1/4 teaspoon (1 gram)- salt 1/2 teaspoon- flavorless oil 1/2 cup (120 ml)

(vegetable, corn, canola, or safflower oil)

- freshly brewed coffee or water, 3/4 cup (180 ml)at room temperature

- pure vanilla extract 1 1/2 teaspoons- (optional) cream of tartar 1/2 teaspoon

Chocolate Glaze

- semi sweet chocolate, chopped 6 ounces (180 grams)- butter, diced 4 tablespoons (57 grams)- light corn syrup (liquid glucose or golden syrup) 2 tablespoons

Mocha Filling

- pure vanilla extract 1/2 teaspoon- white sugar 1/4 cup (50 grams)-

unsweetened cocoa powder 2 tablespoons (15 grams)- instant coffee powder 1 teaspoon (2 grams)- cold heavy whipping cream 1 cup (240 ml)

(35-40% butterfat content)

Method

Chocolate Chiffon Cake

1. Separate the eggs while they are still cold. Place the egg yolks in one bowl and thewhites (along with the extra egg white) in another. Cover with plastic wrap and

bring to room temperature (about 30 minutes).

2. Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25cm) two piece ungreased tube pan.

3. 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.

4. In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanillaextract. Make a well in the center of the flour mixture and add the wet ingredients

and whisk until smooth. Scrape down the sides of the bowl as needed.

7/27/2019 Chocolate Chiffon Cake

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Chocolate Chiffon Cake Recipe

5. In a separate bowl, with the whisk attachment, beat the egg whites andcream of tartar (if using) until soft peaks form. Gradually beat in theremaining 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 todeflate the batter).

6. Pour the batter into the ungreased tube pan and run a metal spatula or knifethrough the batter to get rid of any air pockets. Smooth the top and bake in

the preheated oven for about 55 to 60 minutes, or until a wooden skewerinserted into the center of the cake comes out clean. (When lightly pressed,

the cake will spring back).

7. Immediately upon removing the cake from the oven invert (turn upsidedown) the pan and place on a flat bottom cup (turned upside down) so it is

suspended over the counter. Let the cake cool completely (about 1 1/2

hours).8. To remove the cake from the pan, run a long metal spatula or knife around

the inside of the tube pan and center core. Invert onto a greased wire rack or

cake circle. With a sharp knife cut the cake in half horizontally. Place the

bottom layer on your serving plate and spread with about 3/4 cup (180 ml)of the cream filling.

9. Gently place the top layer on the filling. Next, pour the chocolate glaze overthe top of the cake letting it flow down the sides. Then with a knife orspatula spread the glaze over the sides of the cake.

10.Place the rest of the filling in a piping bag and pipe a decorative borderaround the top of the cake (I used a Ateco star tip Number 846). I like torefrigerate the cake overnight before serving (this allows time for the flavors

to mingle). The cake can be covered and stored in the refrigerator for about 4days.

Chocolate Glaze

1. Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over asaucepan of simmering water. Remove from heat, stir in the liqueur, and let cool

slightly.

Mocha Filling

1. 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.