I am running low on my favorite Ghirardelli unsweetened cocoa powder so I have to use it sparingly until I travel to the States next time (ya so sad that it is no longer available in Canada). I want a cake that doesn’t depend on too much cocoa powder but is still full of chocolaty flavor so I came up with this new chiffon cake recipe that utilized melted chocolate. Unlike my Chocolate Chiffon Cake recipe, this new version is a bit firmer and more crumbly in texture. It is still fluffy though, just not as “fluffy as cloud” and springy as compared to regular chiffon cakes. If I were to describe it, I would say this cake is as rich as Double Chocolate Brownie (but made with only a little bit of butter) and the texture is like a soft and moist Chocolate Butter Cake if served cold (but made without any baking powder). I said “cold” as the temperature of the cake affects the texture of cake (more on this later). Speaking of butter, I did play around with both butter and grapeseed oil and I prefer using butter for this recipe. One issue I encountered while developing this recipe was the consistency of the yolk batter. I tried using more chocolate to intensify the chocolate flavor but that made my yolk batter very thick, so thick that it formed lumps when being incorporated into the meringue and then deflated it. I also discovered that the yolk batter consistency was sensitive to temperature change as both chocolate and butter would start to thicken up when temperature dropped . In conclusion, the chocolate ganache must be lukewarm during mixing in order to keep the yolk batter in the perfect consistency to be incorporated into the meringue. I have included pictures at the end of this post to show you how the yolk batter consistency affected the overall height of my cakes.
If you have been reading my chiffon cake recipes, I always prepare my yolk batter first before whipping my meringue. But this time I switched the order so my yolk batter won’t set up too soon. Another thing that is different from my typical chiffon cake recipes is the stage to which I whip my meringue. Chocolate has a tendency to deflate the meringue. To compensate for this I whip my meringue a little bit stiffer than what I usually would do, which is to beat the meringue until it holds up straight instead of a curvy tip. This is the same approach I used when I made my Chocolate Chiffon Cupcakes and Chocolate Banana Chiffon Cake.
I mentioned earlier in this post that the texture of cake varies according to its serving temperature. I serve them in different ways as my family members, well…mostly my kids, have different preferences (a nice way of saying they are picky). I always store my chiffon cake in the fridge and consume the next day for a better flavor. For a firmer texture, take cake out from the fridge and serve as is. The cake will taste like a fluffy and not-too-sweet version of the Sara Lee chocolate pound cake. If you don’t like to eat it cold, leave cake at room temperature for about 10 to 15 minutes for a soft cake. Heat cake in the microwave oven for around 10 seconds for a cake that is warm, soft and moist. For a slightly crunchy crust with a soft interior, place cake in the toaster oven and warm as if making a toast. For a thick and super crunchy crust all around the sides, place previously frozen cake slices in an air fryer and bake at 400ºF/200ºC for 8 to 10 minutes. If you have time to make this cake, don’t forget to tell me how you like to enjoy it!
文章開始時提及過蛋糕在不同溫度下進食有不同口感，EC的家人–尤其是孩子，對蛋糕有不同喜好(說實話就是挑剔)，因此EC要按其喜好準備不同吃法。蛋糕焗好後EC一般會把蛋糕放在食物盒中放雪櫃保存，第二天讓味道融合後才食用。若喜歡紮實口感的便可從雪櫃取出蛋糕直接食用，這樣吃的時候蛋糕會有點像鬆軟而又不太甜的朱古力味莎莉蛋糕。 不愛凍吃的可把蛋糕放在室溫中10至15分鐘讓蛋糕回軟。愛暖暖吃的話EC會直接取出放在微波爐加熱十秒左右，這樣吃蛋糕非常濕潤柔軟！想要脆脆的外皮但內裏柔軟的話便可放入多士焗爐中以烘麵包的形式把蛋糕烘脆。若要蛋糕整體都有一層超脆超厚外皮的話更可預先把蛋糕件放在冰格保存冷凍，到想吃的時候便用氣炸鍋把蛋糕件400ºF/200ºC氣炸8至10分鐘。 若大家有時間製作此蛋糕，不要忘記告訴EC大家最愛的食法啊！
Double Chocolate Chiffon Cake
For 17 cm extra tall or 7” tube pan
100 g bittersweet chocolate (min 52% cacao, I use couverture chocolate)
80 g milk
30 g butter, unsalted
60 g cake and pastry flour
20 g unsweetened cocoa powder
A pinch of salt
4 egg yolks, large
4 egg whites, large
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
50 g granulated sugar (I use organic sugar)
Notes: The eggs I use are about 50 g each without shells.
Preheat oven to 325ºF/160ºC.
Place chocolate, milk and butter in a large bowl and heat over a pot of simmering water (or heat in the microwave with medium powder) until chocolate is melted. Stir until smooth to make a ganache. Keep the mixture slightly warm and set aside.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites and vinegar (to stabilize the meringue) with medium-high speed until very foamy. Gradually add sugar in batches and continue beating with medium speed until soft peaks. Beat at medium-low speed until meringue is glossy and reaches firm peaks. When you lift up the whisk, the peak will hold its shape with a pointy tip that doesn’t flop easily.
Sift flour, cocoa powder and salt into a mixing bowl. Make a well in the center then pour in the egg yolks and lukewarm chocolate ganache. Whisk gently until incorporated.
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 35 to 40 minutes or until a wooden skewer inserted in the center of cake comes out clean. The cake is ready after it has reached its maximum height and begun to sink slightly. 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. Serve cake the next day for best flavor.
Both cakes were made with the same recipe but the picture on the left was made with chocolate ganache that wasn’t warm enough. The cake was obviously shorter when the yolk batter was too thick.
I baked this cake in my 7” Wilton chiffon cake pan.
If you want to republish this recipe, please link back to this post.
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