Chocolate Chiffon Cake
|(Love this amazing Chiffon cake (photo: Sharon Heinrich|
We first came across Japanese chiffon cakes in a Japanese pastry shop in Paris that sold nothing but cakes of this type. hiffon cakes are light and airy and contain no butter, which makes them delicate and spongy. Usually they’re baked in a chiffon cake pan, a tall pan with a hole in the middle and little legs that come out of the sides. The legs prevent the cake from collapsing onto itself. The Japanese love chiffon cakes and make them in a wide variety of flavors and with different icings.
|(The special pan (photo: Sharon Heinrich|
We recently took a trip to Japan—a dream come true. I, of course, came back to Paris completely inspired by Japan and with lots of interesting ingredients, which make me want to get right into the kitchen and put them to work in Western desserts. First, though, I decided to try my hand at chiffon cake. I tested out several recipes until I got to this one, which I feel is finally right. If you use the exact quantities of the ingredients and the right pan and follow the instructions, you can expect a cake that is airy, tall and so very light. As it’s not very sweet, the dark chocolate ganache gives it an extra delicate sweetness, making it perfect for any time of day.
|(Let it cool upside down (photo: Sharon Heinrich|
Chocolate Chiffon Cake
22-cm chiffon or angel food cake pan
170 grams all-purpose flour
35 grams cocoa powder
¼ teaspoon baking soda
1½ teaspoon baking powder
¼ teaspoon salt
110 grams sugar
5 egg yolks (from medium eggs)
85 ml vegetable oil
120 ml water
A few drops of vanilla extract
6 egg whites (from medium eggs)
100 grams sugar
35 grams chocolate, grated
120 ml heavy whipping cream
100 grams dark chocolate
1. Preheat the oven to 180 degrees Celsius. Unlike most cakes, do not grease or line the pan—this helps the cake grab onto the sides and rise.
2. In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, salt and 110 grams sugar.
3. In another bowl, mix together yolks, oil, water and vanilla
4. In a third bowl, beat the egg whites using a hand mixer or a stand mixer, gradually adding the 100 grams sugar. Beat until stiff and glossy
5. Add the egg yolk mixture to the dry ingredients and beat together until well combined.
6. Gently fold the egg whites and grated chocolate into the batter in thirds, until well combined.
7. Pour into the pan and bake for about 50 minutes, until firm to the touch.
8. Remove the cake from the oven. If you used a chiffon cake pan, turn the pan over and let it cool upside down, resting on the pan’s legs or tube. This way, it won’t collapse inward and will instead remain tall and airy.
9. Remove the cake from the pan, using a thin knife to gently separate it from the sides. Transfer the cake to a platter with the top down.
10. Put cream in a small pot and bring to a simmer. Put dark chocolate in a bowl and pour the hot cream over it, stirring gently until you have a smooth ganache. Pour over the cake.
|(So yummy (photo: Sharon Heinrich|