Chocolate Chiffon Cake recipe

I first made this cake for my sons birthday. He was more than elated to see as this is a chocolate paradise. Chocolate cake with chocolate butter cream and chocolate syrup as icing…he couldn't ask for a better gift. So, all the chocolate lovers you’ll surely enjoy this sinfully delicious chocolate chiffon cake.This cake totally adapted from joyofbaking with little changes with decoration.

Chocolate Chiffon Cake:

Cake :

6 large eggs plus one additional egg white

2 cups sifted cake flour

1/4 cup cocoa powder

1 1/2 cups castor sugar, divided

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup flavorless oil (I used canola oil)

3/4 cup coffee or water, at room temperature

1 1/2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Chocolate Syrup:

180 grams semi sweet chocolate, chopped

4 tablespoons butter, diced

2 tablespoons liquid glucose or golden syrup or sugar syrup

(SOLAR-golden syrup available easily)

Mocha Filling:

1/2 teaspoon pure vanilla extract

1/4 cup white sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon instant coffee powder

1 cup cold heavy whipping cream

Method:

Firstly, preheat the oven at 165 degree c.

Separate the eggs whites and egg yolks. Please remember the eggs should be at room temperature.

Preheat the oven to 165 degrees C. Line a 9 inch Baking Pan with parchment paper or butter paper and lightly flour the base. Grease the sides of the pan with butter.

In a large bowl, sift together the: flour, cocoa powder, 3/4 cup castor sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Now, fold in the flour mixture and into the wet ingredients until smooth.

In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar and beat until almost stiff peaks form. No gradually in three divisions gently fold the egg whites into the batter just until blended. Fold in carefully not deflating the air in the batter.

Pour the batter into the pan.

Run a  knife through the batter to get rid of any air. Tap the pan on the kitchen shelf lightly to even out the batter in the pan .

Bake at 165 degrees c for about 55 minutes or till done.

Once the cake is completely cooled then cut the cake in half horizontally.

On the bottom layer nicely pour and spread the Mocha filling around 3/4^th cup. Remember not to overfill as it’ll spread further after placing the top layer on it.

 Gently place the top layer on the filling.

Next, pour the chocolate syrup over the top of the cake letting it flow down the sides. Then spread the glaze over the sides of the cake.

 Use the rest of the filling to decorate the top. Sprinkle some chocolate chips to decorate.

Chocolate Syrup:

Melt the chocolate, butter, and golden syrup in a bowl placed over a saucepan of simmering water.

Remove from heat and let cool slightly.

Mocha Filling:

Place your mixing bowl and 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.

Enjoy the softest chocolate cake .

Recipe adapted from :http://www.joyofbaking.com/cakes/ChocolateChiffonCake.html#