Chocolate Chiffon Cake

Welcome back!

Today, we have yet another chiffon cake! We made this initially for our Black Forest Cake, but afterwards, we thought it was so good we decided to make it again, this time, just the cake. By itself, it's a fairly light cake like other chiffon cakes and it's also pretty much the same process to make, just with some chocolate this time.

Chocolate Chiffon Cake

Makes a 9" cake

Ingredients:

7 egg whites
100 grams (1/2 cup) sugar
1 1/2 teaspoon lemon juice/vinegar

7 egg yolks
2 tablespoons sugar
100 grams oil
80 grams milk
1 teaspoon vanilla
30 grams Dutch-processed cocoa powder
1 teaspoon espresso powder (optional)
130 grams cake flour
Pinch of salt

Directions:

In a bowl, beat the egg whites and lemon juice. Slowly add 1/2 cup of sugar along the way, about a third at a time. Whisk this until it has stiff peaks.
In another bowl, beat the egg yolks with 2 tablespoons of sugar. Then add the oil and mix thoroughly.
Add in the milk and the vanilla extract and mix until smooth.
Mix the flour, cocoa powder, and espresso powder together and sift it into the egg yolk mixture.
Slowly pour a third of the egg white mixture into the egg yolk mixture while gently mixing.
Slowly pour the egg yolk mixture into the rest of the egg white mixture, folding along the way.
Pour the batter in the mold and tap to get the bubbles out.
Bake at 310°F for 15 minutes, then 290°F for 35 minutes.
Take the cake out. Flip it over on a rack. Let it rest, and once cool, remove from the pan.

Using the Dutch processed cocoa powder is a must for the Black Forest cake, and it really helps the dessert get a rich chocolate flavor, especially if you're eating it by itself. Of course, it goes well with some fresh fruit, which serve as an excellent contrast to the flavor and texture of the cake.

-Chefpo

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