I would describe a chocolate chiffon cake as a princess; soft and tender yet royal and rich. This cake is so versatile that you can decorate it in any way you wish. Just pour it on top with glossy chocolate glaze letting it drip attractively down the sides of the cakes. It is heavenly I know !!
You can even make it into a layer cake by cutting into half and filling it up with delicious mocha or ganache frosting and finish it up with beautiful rosette whipped cream and gift it to someone you love.
The story behind the name “chiffon” is that it’s given because it’s a very light and spongy cake. Chiffon cakes are foam cakes, cakes that are leavened primarily with beaten egg whites, just like angel food cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well. I dedicate this sensuous cake to all love birds out there… get a perfect score from your partner when you gift him / her on valentine’s day.
Let’s indulge in this valentine with heavenly Dark Chocolate Chiffon Cake Recipe
Ingredients for making Dark Chococlate Chiffon Cake Recipe
- 3 large eggs
- 150 gms white sugar
- 100 gms all-purpose flour
- 25 gms cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon Baking soda
- A Pinch of salt
- 60 ml oil
- 80 ml water or freshly brewed coffee
- 1 teaspoon vanilla extract
- 1 teaspoon cake gel
Directions for baking Dark Chocolate Chiffon Cake
- Preheat the oven to 160 degree C. Grease the cake tin and line the base with butter paper.
- In a large bowl sift the flour with coco powder, baking powder, baking soda and salt.
- Separate the eggs while they’re still cold. Place the egg yolk in one bowl and the whites in another.
- To the whites, add the extra egg white and bring them to room temperature (if you have cold eggs) before using.
- In separate bowl whisk together egg yolks, oil, coffee (or water), and vanilla extract.
- Beat the egg yolks for a minute or two with a Hand Mixer or Stand Mixer Machine then slowly pour the oil mixture into the egg yolks until very well combined.
- Gradually add the flour mixture and beat until well incorporated.
- In a separate mixing bowl, beat the egg whites and cake gel until soft peaks form.
- Gradually beat in sugar and beat until stiff peaks form.
- With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
- Pour the batter into the prepared pan and bake for about 25 to 30 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.
- To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.
Now, for giving that indulgent look let’s see the decoration, we will need:
Ingredients for Chocolate Whipped Cream
- 120 ml whipping cream
- 1/4 teaspoon pure vanilla extract
- 28 gms white sugar
- 3/4 teaspoon cocoa powder
Method to make Chocolate Whipped Cream
- In a large mixing bowl, combine the whipping cream, vanilla extract, sugar, and cocoa powder.
- Cover and chill the bowl in the refrigerator for at least 30 minutes, preferably an hour, so the cocoa powder has time to dissolve.
- Beat the mixture until stiff peaks form.
To Assembling the Dark Chocolate Chiffon Cake
- 1. Cut the cake horizontally into 2 when it has cooled and turn over the top layer of the cake (so the top of the cake becomes the bottom).
- Spread the cream evenly on one side. Replace the second layer onto of the cream and gently press down to compact.
Ingredients for Ganache Frosting
- 200 gms bittersweet/semisweet dark chocolate cut into small pieces
- 100 ml whipping cream
- 2 tablespoon butter/margarine
Method for Ganache Frosting
- Place the chopped chocolate in a medium sized heatproof bowl and set aside.
- Heat the cream and butter in a small saucepan over medium heat (can heat the cream and butter in the microwave also).
- Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.
- Gently stir with a whisk until smooth.
Decorating Cake with Chocolate Ganache
I’m going to give this cake a very romantic look by filling it up with Rosette frosting.
The word describes it all, roses all over the cake. Imagine your loved one getting the chocolate bunch of roses altogether. Just wow!
Let’s start decorating our chiffon cake.
- Before you start let the ganache cool at room temp for about 20-30 minutes before spreading it on the cake. You can use it right away, but it’s more pourable than spreadable at that point.
- Take the piping bag and any nozzle you like but here I used Wilton’s nozzle 1 that gives that perfect rosette look.
- Fill it up with ganache and start twisting your hands in rose shapes all over overlapping together the two roses. I call it piping roses.
Tip: It’s almost impossible to make all your roses look the same. This is a good thing though because it’ll look more natural. You can make some roses look like buds, and have others fully blossomed. Make them however you want.
- Now once all roses are done dust some gold dust over them and put a sprinkle heart for that romantic touch.
Have fun! Tell me how it goes!