Tuesday, December 23, 2014

Chocolate Chiffon Cake - Baking Partners Challenge

This month challenge is Chocolate Chiffon Cake. The cake is really tastes good. Thank you so much Swathi & Julie for giving this recipe.
1 cup  Cake flour
2 tbsp (1/8 cup) Cocoa powder (unsweetened)
1 tsp Baking powder
1/8 tsp Baking soda
1/4 tsp Salt
6 tbsp Granulated sugar
3 Eggs (whites & yolks separated)
1/4 tsp Cream of tartar (optional)
3 tbsp Brewed coffee (I used nescafe)
2 tbsp (1/8 cup) Oil

Chocolate glaze
3 oz Semi sweet chocolate
2 tbsp  Butter
1 tbsp Corn syrup light

Mocha filling
2 tbsp (1/8 cup) White sugar
1 tbsp Cocoa powder (unsweetened)
1/4 tsp Vanilla extract
1/2 tsp Instant coffee powder
1/2 cup Cold heavy whipping cream


Cake flour preparation:
  1. Take 1 cup of all purpose flour. Remove 2 tbsp of flour, add 2 tbsp of corn starch.

For Cake
  1. Crack the eggs. Place whites in one bowl and yolks in another bowl. Bring them to room temperature (about 30 minutes).
  2. Preheat the oven to 3250F.
  3. In a large bowl add flour, cocoa powder, Half sugar, baking powder, baking soda and salt.
  4. In a separate bowl whisk egg yolks, coffee powder or water, oil and vanilla extract.
  5. Make a well in the center of the flour  and add the wet ingredients and fold well until smooth.
  6. In a separate bowl beat the eggs until soft peaks. Gradually add remaining sugar and beat until stiff peaks.
  7. Pour the batter into the 8 inch greased pan. Smooth the top and bake in an oven for 30 to 35 mins or until the inserted knife comes out clean.
  8. Immediately removing from the oven, invert the cake upside down. Let it cool for 1 hour.
  9. Cut the cake horizontally.  Place the bottom layer on your serving plate and spread the 3/4  cup of mocha filling.
  10. Place the top layer on the filling.
  11. Pour the chocolate glaze over the top of cake letting it flow down the sides.
  12. Spread the glaze over the sides of the cake with knife.
  13. Place the rest of the mocha filling in a piping bag and decorate the cake.
  14. Refrigerate the cake overnight before serving.
Chocolate glaze
  1. Boil the water in a wide pan. Let it boil.
  2. Add chocolate, butter, corn syrup in a stainless steel bowl.
  3. Place the steel bowl in a boiled water. Stir well.
  4. When it melts, remove from heat. Let cool slightly.

Mocha filling
  1. Place your mixing bowl and wire whisk in the freezer for 30 minutes.
  2. Add sugar, cocoa powder, coffee powder, vanilla, 2 tbsp cream in a bowl. Stir for 2 minutes.
  3. Then add reset of the cream and beat until stiff peaks form.
Adapted from here.

Linking to:
Swathi's Baking Partner's Challenge.

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