Chocolate Chiffon Cake (Step by Step Pics)

Cakes,bakes & celebrations everywhere,the perfect time of the year that I love the most.In another six days,Christmas is here.Kids are all excited to unwrap their gifts from Santa.How about trying another cake at home especially for all chocolate lovers.My elder son loves chocolate cakes unlike the younger one.Though both of them like it but big bro loves it more.Chocolate Chiffon Cake was suggested as an alternate cake to Joan's Rainbow Cake for this month's Baking Partners Challenge.This chocolate cake is very soft,airy and moist.The cake has a tender crumb and remains soft even after refrigeration.I loved baking this cake very much and was very much satisfied with the results.Chiffon cakes was invented by a Californian named Henry Baker in 1920s who sold his recipe later in 1940s to General Mills.The batter is baked in a tube pan ideally so that it   clings to the sides as it bakes and the tube in the center helps the hot air to circulate and reach the center of the cake.But I tried this cake with a 8" round cake pan and I was pretty much satisfied with the results.Chiffon cakes are made with eggs and there is no substitution to this as the meringue adds to the light texture of the cake.If you have a chocolate lover at home for Christmas,Do give this a try and am sure they will love it !!!

Recipe :joy of baking
Ingredients
for cake
cake flour 1 cup
cocoa 2 tbsp(1/4 cup)
granulated white sugar 3/4 cup,divided or 6 tbsp+6 tbsp
baking powder 1 tsp
baking soda 1/8 tsp
salt 1/4 tsp
vanilla extract 3/4 tsp
eggs 3 ;yolks & whites separated
cream of tartar 1/4 tsp(optional)
brewed coffee 3 tbsp (I used nescafe)+ 1 tbsp(if required)
oil 2tbsp (1/4 cup)

for chocolate glaze
milk chocolate 3 oz
butter 2tbsp
corn syrup 1 tbsp
coffee 1tbsp

Method

• Separate the egg yolk and egg whites in two bowls when cold.Leave at room temperature for 30 minutes.
• Preheat oven to 325 degrees F and line a round 9" cake pan(I used wilton's  8" cake pan as I halved the recipe and the batter when baked reached just the top rim,so to be on the safer side use a 9" cake pan or double the recipe/ingredients and use a 10" bundt pan/tube pan) with parchment paper at the bottom and lightly butter the sides.Ideally a tube pan should be used as the cake needs to be inverted soon after bake when hot as the cake tends to shrink and lose its volume when cooled but a round pan also worked fine.
• Sift the cake flour in a bowl and then measure 1 cup.If making cake flour by substituting then add 2 tbsp of corn flour in a cup and then add the rest all purpose flour to fill one cup.
• Sift together cake flour,cocoa,baking powder,baking soda,granulated white sugar and salt twice in a bowl.
• Beat the egg yolk in a bowl using a hand whisk.Add in the oil,vanilla extract.Mix well.Pour the brewed coffee and stir well.

• Add this mixture to the sifted flour mix and gently stir using a wire whisk to combine well. I needed 1tbsp of water too to get the right consistency and that's the reason I have mentioned  brewed coffee as 3tbsp+ 1tbsp. As per original recipe, it should be 3tbsp, but I added a tbsp extra. So add according to the consistency of the batter so that it's well combined, don't get it watery as when we add the meringue the consistency will thin out and be correct.
• In the meantime, beat the egg whites in a grease free oil free bowl using an electric hand whisker or stand mixer. Add in cream of tartar(if using, I haven't). Beat until soft peaks form or when you see streaks with your whisker. Gradually add in the granulated white sugar and beat until almost stiff peaks form.

• Fold in this meringue in the combined batter using a wire whisk or spatula until just blended(don't over mix to deflate the batter).

• Pour the batter in the prepared pan and run a knife through the batter to get rid of air bubbles.I gently tapped the tray on the table 2-3 times to get rid of the air bubbles.Place in oven and bake for 40- 45 minutes or until when the skewer inserted in the center comes out clean.

• Immediately after removing cake from oven,run a knife through the sides and invert the cake on a buttered wire rack.Remove the parchment paper and leave to cool completely before frosting the cake or serving.The cake tastes good without any frosting too,I just did a chocolate glaze to cover the cake as the sides and top may not look even because of the soft airy texture.
• To prepare the chocolate glaze- Melt the butter,corn syrup(I used sugar syrup) and chocolate using the double boiling method.Place the pan with ingredients over simmering water and mix until its melted.Add in the brewed coffee and mix well.

• Place the cake with wire rack on a tray and pour the glaze over the cooled cake letting it flow down the sides.Refrigerate overnight and serve or wait till the glaze is adhered to the cake and then serve.

Servings~ 1 round cake 8"

NOTES
* The original recipe makes a 10" tube cake.If you wish to do that then simply double the ingredients and make that cake.You needn't butter or line the tray with parchment paper in that case.
* I haven't used cream of tartar in the recipe,works fine without that too.
* You can just dust the top with confectioners sugar and serve or you can cut the cake in half and fill the center with filling too.
* You can make more glaze as the original recipe to give a thicker coat.I made a very light coat cake just to cover the cake and avoided the extra chocolate and butter.

For all Christmas related recipes,click here.

Have a lovely weekend !!!

Linking this cake to Baking Partners Challenge by Swathi @ Zesty South Indian Kitchen