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A Simple Chocolate Cake Made Using Chiffon Batter
A Simple Chocolate Cake Made Using Chiffon Batter

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We hope you got insight from reading it, now let’s go back to a simple chocolate cake made using chiffon batter recipe. To cook a simple chocolate cake made using chiffon batter you only need 15 ingredients and 24 steps. Here is how you do that.

The ingredients needed to cook A Simple Chocolate Cake Made Using Chiffon Batter:
  1. Use 1 Chiffon cake batter
  2. Get 4 ○Egg whites (L)
  3. You need 50 grams ○Sugar
  4. You need 4 △ Egg yolks (L)
  5. Prepare 20 grams △ Sugar
  6. Take 40 ml ●Vegetable oil or olive oil
  7. Get 70 ml ●Milk or water
  8. Get 65 grams ▲Flour (cake flour)
  9. Take 10 grams ▲Cocoa Powder (sugar free)
  10. You need Cream:
  11. You need 200 ml Heavy cream
  12. Get 1 bar Bar of chocolate (dark/black) about 60g
  13. You need 1 bar Bar of chocolate (milk) about 60g
  14. You need Decorations:
  15. Prepare 1 Cocoa powder (sugar free)
Instructions to make A Simple Chocolate Cake Made Using Chiffon Batter:
  1. Please refer tofor an in-depth process. Do so for Steps 4~7.
  2. Spread out cooking paper in the pan.
  3. Combine the ▲flour and ▲cocoa by sifting together. This time I made it with 5g of (sugarless) cocoa, and 5g of dark/black cocoa .
  4. Return the heavy cream to room temperature.
  5. Start preheating the oven to 180°C for 14 minutes.
  6. Add the ○ sugar to the egg whites in 3-4 turns, and whip until peaks form. Point : Please slowly whisk for one minute at the lowest setting in the end.
  7. Add the △ sugar to the egg yolks all at once, mix until white, then add in all of the ● ingredients and stir together.
  8. Add the sifted powder to the egg yolk bowl little by little, and mix with an egg beater or a spatula.
  9. Add the meringue into Step 8 in 2-3 turns, and mix without mashing the meringue.
  10. Place the batter into the pan, and flatten out with a dough scraper or a spatula.
  11. Place into the preheated oven and bake for 14 minutes.
  12. Wrap the freshly baked cake while it's still hot with a large piece of plastic wrap so that it's airtight.
  13. Place Step 12 into a large plastic bag, and let cool completely.
  14. Melt the chocolate in a hot water bath, add in the heavy cream that has been returned to room temperature while still in the hot water bath, and stir together.
  15. After stirring, place into an ice water bath, cool while stirring, and stir for an additional 7 minutes with a mixer once it cools.
  16. Cut the cake in half once it cools.
  17. Cut a clear file in half, adjust the length, and use it as a combined stand to move it easily and conveniently. Try it out!
  18. Thickly coat the sponge cake cut in half with the cream.
  19. Cover with the other half of the cake, and coat all over with the remaining cream. Use a knife for the top. We will cut the edges in order to prevent them from drying out.
  20. How to wrap in plastic wrap: We will cut around the edges, so sticking several toothpicks around the edges so that it doesn't stick to the plastic wrap will allow you to lightly wrap it.
  21. Wrap in plastic wrap, and let sit in the fridge for a minimum of two ours to let the flavor soak in.
  22. After it has chilled, remove the toothpicks, and coat the entire cake in cocoa.
  23. After coating in cocoa, Cut around the edges in 4 places. Cut into your desired sizes, and it's done.
  24. I also have a plain version. - - https://cookpad.com/us/recipes/171371-simple-shortcake-made-with-chiffon-cake

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