Chocolate Chiffon Cake

CREDITS

Delicate on the inside, dramatic on the outside. 🌹🍫
This one wasn’t rushed. Slow bakes, gentle folds, and a silky finish! Every detail made with 💗

🍫 Chocolate Chiffon Cake

📽 @faads_na

INGREDIENTS

Egg yolk batter4 large eggs, separated¼ cup oil¼ cup milk1 teaspoon vanilla essence¾ cup cake flour (or all-purpose flour)¼ cup cocoa powder½ teaspoon baking powder¼ teaspoon salt½ cup sugar (divided: ¼ cup here, ¼ cup for egg whites)
Meringue4 egg whites¼ teaspoon cream of tartar (or a few drops lemon juice)Remaining ¼ cup sugar

METHOD

Preheat oven to 170°C.Use an ungreased chiffon or tube pan.Make yolk batterWhisk egg yolks with ¼ cup sugar until pale.Add oil, milk, and vanilla. Mix well.Sift in flour, cocoa powder, baking powder, and salt.Mix until smooth (don’t overmix).Make meringueBeat egg whites until frothy.Add cream of tartar.Gradually add remaining ¼ cup sugar, beating until soft–medium peaks (glossy, not stiff).Fold gentlyFold ⅓ of the meringue into the chocolate batter to loosen it.Gently fold in the rest in 2 additions, using a light hand.BakePour batter into pan.Bake 45–50 minutes until a skewer comes out clean.Cool upside downImmediately invert the pan and let cool completely before removing.
Once the chiffon cakes are completely cooled, level if needed.Place one bowl-shaped layer onto a serving plate.Sandwich the layers with chocolate buttercream.Cover the entire cake with a thin crumb coat of chocolate buttercream.Refrigerate for 20–30 minutes until firm.Pour chocolate ganache over the top and gently spread down the sides for a smooth finish.Refrigerate again until the ganache sets nicely.Decorate with pancake roses
Pancake Batter (roses)2 eggs 🥚 4 tablespoon sugar1 cup milk1 cup flour2 tablespoon oil or melted butterA pinch of saltFood colouring (pink/red works best)Cook very thin pancakes on low heat. No browning.Shaping RosesCut pancakes into strips.Pipe a line of jam. Close .Roll to form roses

POSTED ON

29 Dec 2025

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