Tweet
- Photo: roland / Flickr
Chocolate chiffon cake, like all chiffon cakes, shouldn’t be baked in a tin that has ever been greased. The cake can be used as a base for several desserts or as a replacement for black forest cake. The cake requires cocoa, flour, bicarbonate of soda, sugar, salt, sunflower oil, eggs, vanilla extract, cream of tartar and some boiling water. Allow for a preparation time of about 40 minutes and a baking time of an hour.
Ingredients
Measure out the following ingredients to make a chocolate chiffon cake: 50 grams of cocoa, 180 ml of boiling water, 220 grams of cake flour, 8 ml of bicarbonate of soda, 440 grams of castor sugar, 5 ml of salt, 125 ml of sunflower oil, 7 egg yolks (at room temperature), 10 ml of vanilla essence, 7 egg whites (at room temperature) and ¾ of a teaspoon of cream of tartar.
Preparation
Pre-heat your oven to 180 degrees Celsius.
Sift the cocoa into a bowl then add some of the boiling water and stir until you have a paste. Slowly add the remaining boiling water while you stir until the cocoa is well combined with the water. Allow the chocolate mixture to cool.
In a separate bowl, sift the flour, sugar, bicarbonate of soda and salt and make a well in the centre. Place the oil, cocoa mix, vanilla essence and egg yolks into the well and beat until the mixture is smooth.
Place the egg whites in a clean mixing bowl and beat them. Add the cream of tartar when the egg whites have a soft peak form. Continue to beat the mixture until it is very stiff and has lost its glossiness.
Baking
Gently pour and fold the egg yolk mixture into the egg white mixture (using a metal spoon).Pour the batter into a chiffon tin or a 25 cm circular tube tin. Bake the chocolate chiffon cake for 50 minutes then increase the temperature to 190 degrees Celsius. Bake for another 10 minutes and remove the cake from the oven.
Hang the tin upside down over a bottle neck until it is thoroughly cool. Use a thin sharp knife to release the cake from the tin.
Leave a Response