Chocolate Chiffon Cake
Chocolate Chiffon Cake: Separate the eggs
while they are still cold. Place
the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap
and bring to room temperature (about 30 minutes).
Preheat the oven to 325
degrees F (165 degrees C). You will need a 10 inch (25 cm) two piece
ungreased tube pan.
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.
In a separate bowl whisk
together the egg yolks, oil,
coffee (or water), and vanilla extract.
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
In a separate bowl, with
the whisk attachment, beat the egg whites and cream of
tartar (if using) until soft peaks form. Gradually beat in the
remaining 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 to deflate the batter).
Pour the batter into the
ungreased tube pan and run a metal spatula or knife through 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
skewer inserted into the center of the cake comes out clean. (When lightly
pressed, the cake will spring back). Immediately upon removing the cake
from the oven invert (turn upside down) 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).
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. Gently place the top layer on the filling. Next, pour the chocolate
glaze over the top of the cake letting it flow down the sides. Then with a knife
or spatula spread the glaze over the sides of the cake. Place the rest of the
filling in a piping bag and pipe a decorative border around the top of the cake
(I used a Ateco star tip Number 846).
I like to refrigerate 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 4 days.
Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over
a saucepan of simmering water. Remove from heat, stir in the liqueur, and let
Mocha Filling: 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.
Serves about 10
for Demonstration Video
one additional egg white (30 grams)
2 cups (200 grams)
1/4 cup (25
grams) unsweetened cocoa powder (regular unsweetened or
cups (300 grams) granulated white sugar, divided
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon salt
1/2 cup (120 ml)
flavorless oil (vegetable,
corn, canola, or safflower oil)
3/4 cup (180 ml) freshly
brewed coffee or water, at room temperature
1 1/2 teaspoons pure
teaspoon cream of tartar (optional)
6 ounces (180 grams) semi sweet chocolate, chopped
tablespoons (57 grams) butter, diced
tablespoons light corn syrup (liquid glucose or golden syrup)
liqueur (optional) (I like to use Frangelico or a coffee flavored
1/2 teaspoon pure
1/4 cup (50 grams) white
(15 grams) unsweetened
(2 grams) instant coffee powder
1 cup (240 ml)
cream (35-40% butterfat content)