Chocolate Chiffon Cake 朱古力戚風蛋糕

This recipe was first published on my Facebook page in August, 2014 (see my post here). I shared all my pictures and recipes initially on my page but then I started to realize that it was quite inconvenient for me or my readers to look for a particular recipe. Finally I purchased my own domain name in November and created my personal website. I was never good at computer and had no previous blogging skills. It took me a couple of weeks to develop my blog from scratch and to transfer all existing contents there. This was actually one of the recipes that I forgot to switch over to my blog. Although the recipe was missing, it was hidden as I used it as the cake base for some of my mousse cake recipes (read about my blog posts, Joconde Imprime with Dark Chocolate Mousse and Strawberry Yogurt Cheesecake Entremet, Chocolate Dome (Caramelized Banana and Dark Chocolate Mousse Dome), Blueberry and White Chocolate Mousse Cake, and White Chocolate Mousse Cake (Frozen Themed).

The recipe was adapted from Vanilla Chiffon Cake. At first (like four years ago) I only replaced a quarter of the flour with cocoa powder. But then I realized that the fat in the cocoa powder had caused the meringue to deflate at a much quicker rate during folding, resulting in a runnier batter and shorter cake. I fixed this issue by reducing the amount of oil by 20%. The sugar amount has also been increased as cocoa powder tastes bitter. You may find that this recipe contains slightly more sugar than the ones found above. I have purposefully used less sugar when the cake is used as a cake base. Without that extra sugar, the cake will be too bitter when eaten alone (especially for younger kids or if you have a sweet tooth). My final remark about this recipe is that this cake tastes best if you could patiently wait and eat it the next day (this actually applies to all cakes). I keep my cake in an airtight container and let it sit in the fridge overnight. By that time the texture has stabilized and the flavor has developed. Your cake will taste a lot better whether you eat it chilled or at room temperature. I have used just enough sugar to balance out the bitterness from the cocoa powder. You may find the cake taste bitter if you eat it right away after cooling.
食譜變化自雲尼拿戚風蛋糕。最初(即四年前)EC只是把四份一麵粉量換作可可粉,但原來拌入蛋白霜後可可粉的脂肪能令蛋白霜快速消泡!蛋糕糊變得稀稀的,在爐中也長得不高,後來減掉兩成油量才改善了狀況。此外,由於無糖可可粉味道苦,此蛋糕的糖量亦比其他口味戚風蛋糕多。 也許大家會發現以下食譜比上面連結內的朱古力戚風蛋糕食譜糖量稍多,這是因為以上食譜均作為蛋糕底,EC編寫食譜時特意減少了糖量。糖量不夠的話,光吃戚風蛋糕時味道是苦苦的,小孩子與嗜甜者大慨都會接受不了。 最後EC建議蛋糕焗好放涼後先不要心急馬上切來吃。戚風蛋糕(其實所有蛋糕皆是)放置到第二天才是最好吃的,脫模後可用密封盒盛好,放在雪櫃冷藏過夜,這時蛋糕組織穩定了,味道又融合了,蛋糕不論凍吃或室溫吃都更美味。此蛋糕糖量僅僅平衡可可粉,放涼後立刻切件食用的話蛋糕味道會帶苦。

Special thanks to Ronny who told me that he was unable to locate my chocolate chiffon cake recipe. I have reformatted the content and all pictures were taken last week. Now I am proud to share with you one of my favorite chiffon cake recipes. I hope my readers will enjoy this cake as much as I do!

Chocolate Chiffon Cake

For 6” extra tall or 7″ tube pan


56 g cake and pastry flour
24 g unsweetened cocoa powder
A pinch of salt
4 egg yolks, large
55 g milk
35 g grapeseed oil
4 egg whites, large
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
65 g granulated sugar (I used organic sugar)

Notes: The eggs I use are about 50 g each without shells.


低筋麵粉 56克
無糖可可粉 24克
鹽 少許
大蛋蛋黃 4個
牛奶 55克
葡萄籽油 35克
大蛋蛋白 4個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 65克


Directions 做法

Preheat oven to 325ºF/160ºC.

Sift flour, cocoa powder and salt into a mixing bowl. Make a well in the center then pour in the egg yolks, milk and oil. Whisk gently until incorporated. Set aside.

Place egg whites and vinegar in another clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel dampened with vinegar or lemon juice to remove traces of grease). With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape with a small, pointy tip with minimal flopping.

Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.

Pour batter into an unprepared tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.

Bake for approximately 35 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.

This was baked in a 6″ extra tall tube pan.

If you want to republish this recipe, please link back to this post.

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