Double Chocolate Chiffon Cake
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Double Chocolate Chiffon Cake

By March 28, 2018


As often I’ve written, I just cannot emphasize enough ,how much of a pivotal role it was of my grandmother to making me who I am now. As it’s said, those are treasured moments. Learn it from them to inspire others... A huge family to feed, tons of cooking n different tastes to cater. But have you heard them complaining!!?
One thing goes wrong in our kitchens n boom!!! Off goes multiple negative explosions in our brain.

Coming back to today’s recipe, well, nothing can go wrong with chocolate n it can never be too much choc right.
Chiffon.....does the word depict light n soft like the material?!
This cake by all means captures the true meaning of airy, light and soft.
Adapted from Joy of Baking with my personal tweaks to make it even decadent.
Gave a go at the traditional chiffon cake but felt something missing. A lil throw of this n that n voila..... an absolutely amazing delight of chocolate magic, lightest to the feel but with all the richness of cocoa and chocolate. The glee was unianimous in my House. The boys couldn’t contain themselves.
My heart skipped a beat, when I opened the oven after the baking time of 1 hour, the cake was risen to perfection, and when I de molded after cooling, we all yelled out of amazement.

A wee bit denser compared to the traditional chiffon cake as I have added oil + butter. Polished off I’m just 2 days was a sure sign of victory.
It was a tall soft wobbly sponge in my hand, too delicate to handle, somehow I could slip it on to the cooling rack. It was yielding in like the lightest sponge on a gentle touch.
Plain, frosted, bundt, fluted..... have it anyway. Or with just a sprinkle of icing sugar to oomph it’s beauty. This is not gonna fail you. I promise. A beauty to behold and a pleasure to gobble up.
Dive in to indulgence.

Ingredients

Instructions

Get your 10 inch two piece tube pan ready, totally clean dry and grease proofed.
Ensure that the mixing bowls, spoons, spatula and whisks are thoroughly clean, dry and grease free.
Separate Egg Yolks and Whites into two large mixing bowls.
Preheat the oven to 165 degrees C.
Sieve together cake flour, cocoa powder, baking powder, baking soda and salt a few times and set aside.
Melt 80 grams dark chocolate in 120 ml milk and set aside to cool. To this, add melted butter, oil, instant coffee and vanilla extract, mix well and set aside.
It is always better to gently warm the egg yolks and whites before you start whisking. But please make sure you do not over heat or it will be a disaster!
Start whisking the yolks, after a minute, add 175 grams of granulated sugar gradually and continue beating for 8 minutes till the mix is pale white and is ribbony in consistency.
In another mixing bowl, start whisking egg whites, when it starts to foam, add cream of tartar, give a thorough mix, and then start adding the other part of 175 grams granulated sugar gradually. Beat on high speed till almost stiff peaks are formed. We do not want very stiff peaks, so be careful!
To the whipped egg yolks mix, add the flour mix alternating with oil & chocolate mix in three parts. Fold in with a spatula very gently, so that the mix is not deflated.
To this mix, very gently fold the egg whites with a rubber spatula, in three parts, till the mix is uniformly mixed, scoop out from the bottom, so that there are not flour mix lumps.
Pour the uniformly mixed final batter into the tube pan, level it, gently give a few taps and run a thin knife through the batter to break the air pockets.
Bake in the preheated oven for 60 to 70 minutes, until when you insert a wooden skewer into the center of the cake, it comes out clean.
Remove the cake from the oven and cool it upside down on the tube pan supports completely for 1 to 1 ½ hours. After complete cooling, run a thin knife through the side and the center piece, and push it out with the base from the tube. Now run the knife though the base and carefully remove the cake and place on the serving dish. You need a very sharp serrated knife to cleanly slice this cake. I loved gobbling it as a plain cake just out of the oven.
You can even serve with some dusted icing sugar of ganache or chocolate glaze.
Your house is gonna smell soooo delectable. Happy baking friends..

Notes:

1. To prepare cake flour For every 1 cup of flour remove 2 Tablespoons of flour. Replace with 2 Tablespoons of Cornstarch and Sift 5-6 times and you cake flour is ready.

2. For a softer and lighter crumb, you can use full oil (avoid butter)

5 stars - based on 6 review(s)
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