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Tuesday, December 4, 2012

Chocolate Chiffon Cake

Made my hubby a chocolate chiffon cake with chocolate swiss meringue buttercream this year.I am glad that he is so happy with the look and the taste.

Priscilla first introduced me to the combination of chiffon and smbc.From then onwards,i make my cakes with this perfect combination with a traditional taste and feel(remember those slices of cakes you received during your relatives/friends wedding?)

I am using the chocolate chiffon recipe from her blog,(she tweaked from my hokkaido chiffon ha!) but I replaced milk with chocolate milk for stronger chocolate taste.Sedap!

  • 5 inch round cake tin

You will need:

Egg yolk mixture:
  • 30g cake flour
  • 5g cocoa powder 
  • 25g oil
  • 30g chocolate milk
  • 2 egg yolks
Egg white mixture:
  • 2 egg whites
  • 30g sugar
Chocolate swiss meringue buttercream:
  • 135g butter,softened
  • 85g sugar
  • 50g chocolate chips,melted
  • 2 egg whites
*for method of making,please refer to this.

The Preparation:

  1. Sift flour and cocoa powder.
  2. Hand whisk egg yolks,oil,milk till well combined.
  3. Add flour till well combined.
  4. Whisk egg whites and sugar to soft peak.
  5. Fold in egg white mixture into egg yolk mixture batch by batch.
  6. Pour into a ungreased cake tin.

The Baking:

  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack with tin facing down.
  3. Remove from mould after cake has completely cool.

Original recipe from:Chocolate Chiffon by Priscilla

~Indulge in what we make at DeQueenKitchen~

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