School holiday is just around the corner and somehow this year I am equally as excited as my kids for it's arrival. :)) First of all, no more early early mornings and no more rushing to chauffeur the kids to and fro school. Of course besides this, the best incentive is having to enjoy a couple of getaways with the family. Besides that, the excitement to be able to see my good friends back in KL again is pretty much indescribable. These ladies has been a lively support throughout my 2nd half of stay there. I am proud to say that they are gem of gems that are hard to come by. But due to my daily duties, I am unable to catch up with them as much as I hoped. Nevertheless, they are always there for me, which undoubtedly what a true friend should be. Hopefully I will be able to do much catching up with them during my short visit. :)
Back to today's post. I am actually participating in Small Small baker's Aspiring Baker chiffon cake event. I made Dark chocolate Chiffon Cake this time. The choice was actually "aspired" by the recent inquires from some of readers. The interest in Chocolate chiffon was pretty high and seems like there are quite a number of unsuccessful attempts out there in making Chocolate chiffon.
Thus I decided to give this a go again, my version. :) I did a little research, reading recipes and came up with this. I just hope it will work out fine for you as well. :))
Ingredients for Dark Chocolate Chiffon Cake:
Egg Yolk Mixture
90g Valrohna chocolate(70%)
150ml vegetable oil
80g egg yolk
100g caster sugar
165ml milk (water should be fine)
70g plain flour
70g cake flour
30g Valrohna cocoa powder
Egg White Mixture
255g egg white
80g caster sugar
1/4 tsp cream of tartar
- In a saucepan, heat up the vegetable oil at medium high heat, then add in the chocolate and stir till all the chocolate melts and well combined. Add in the sugar and stir till melted. Turn off the fire and let cool.
- In another large mixing bowl, add in the egg yolks and beat gently with the milk till combined. Then stir the chocolate mixture and mix well.
- Lastly, sift in the plain flour, cake flour and salt into the chocolate egg batter. Mix till no lumps and well combined. The mixture will be slightly thicken but till runny. Set aside till needed.
- Preheat the oven to 175C and prepare a 25cm tube pan.
- Beat the egg whites with cream of tartar till foamy. Then beat at medium high speed and gradually add in the caster sugar while beating the egg whites. Beat till the whites are stiff peaks. To check for "doneness", just make sure when you turn the whole bowl upside down, the whites stay put. :) Sounds a little scary, but it is the best way. ;)
- Gently fold in the whites in to the chocolate batter in 3 or 4 separate portions till all in folded in and no visible whites.
- Bake the cake in the preheated oven for 35 to 40 minutes till the tester comes out clean.
- Remove from oven and immediately cool the tube pan upside down with the correct support. Cool completely before removing from pan and slicing.
This cake is very soft and tender, and it simply melts away once you bite into it. It's texture is not as 'bouncy' as normal chiffon cake, perhaps it's the amount of oil I added in. Else I think its the plain flour used here. Either way, I love it! My family loves it too. My daughter had this for a whole week straight and yet not tired of it. ;)
Hope you will give this a go. Gonna end this post by wishing all our Muslim friends a wonderful Haji this Wednesday. ;) Enjoy your holiday!