Moist and Soft Cocoa Chiffon Cake
cookpad.japan @cookpad_jp
This is cocoa version of my chiffon cake recipe. The bitter-sweet taste combines so well with heaps of heavy cream.
Be careful not to over whip egg white. If you over whip, it is difficult to get past Step 5, and the cake won't turn out so good. It is also nice to add chocolate chips here. Recipe by Yukiline
Open in Cookpad AppCooking Instructions
- 1
Whisk egg white and lemon juice in a bowl. Add the mixed together [A] ingredients in three separate amounts and beat until a soft peak forms. Please be careful not to over whisk.
- 2
Place [B] in another bowl and mix over boiling water until white and thick and the sugar dissolves into the mixture. Mix it over heat. Then add a little vegetable oil and then milk alternately and whisk some more.
- 3
Add the sifted [C] ingredients and mix with a whisk, making a large circle.
- 4
Your batter should be ready for the next step once the flour disappears in the mixture, like in this picture.
- 5
Now add 1/3 of meringue into this batter and mix with a whisk in a cutting motion.
- 6
Then transfer this into the remaining meringue. Combine gently with a rubber spatula.
- 7
Mix from the bottom of the bowl to the top. Do not knead. Please be quick. The cocoa powder makes it difficult to retain the tiny air bubbles in the meringue.
- 8
Pour the batter into the chiffon cake pan - working from further away towards you. Doing so makes it more easy to spread the batter in the mold evenly.
- 9
Tap the mold on the kitchen counter to release any bigger bubbles in the batter. Support with your hands so as not to spill the batter.
- 10
Bake in a preheated 170℃ oven for about 40 minutes. Once it is baked, turn it over and allow to cool.
- 11
As the cake cools slightly, cover with a plastic bag to prevent drying out.
- 12
Remove from the pan once it has cooled completely. Run a palette knife around the cake between the cake and mold to remove.
- 13
Once you have removed the outer mold, you can remove the base.
- 14
Turn over the cake onto a plate and remove the inner base mold.
- 15
Slice into desired size and serve with whipped cream.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
Marbled Chiffon Cake Cocoa Chiffon
I got used to making a plain chiffon, so I challenged myself to a new recipe I thought if I made a normal cocoa chiffon, I might fail because of the oil from tge cocoa powder, so I tried with a cocoa marble chiffon first.The amount of the ingredients for each mold size: 20 cm diameter mold : 5 eggs, 18 cm diameter mold : 4 eggs, 17 cm diameter mold : 3 eggs, 15 cm diameter mold : 2 eggs. Recipe by Chi-ha-
Moist and Airy Black Tea Chiffon Cake
This is the tea chiffon cake I always make. When I eat something rich with a generous heaping of tea leaves, I feel like I'm treating myself well (Is that just me?). Chiffon cake really is delicious!!It is a bit of a pain, but grinding up the tea leaves used as topping will give the cake a better mouth feel. Be careful not to over-whip the egg whites. If you over-whip them, then you will have problems from Step 8 onwards. Recipe by Yukiline
Soufflé Chiffon Cake
I was waiting to make a chiffon cake until I could come up with a recipe. My eolled soufflé cake got very good reviews, so I wondered how it would turn out if I made it into a soufflé chiffon cake...? So that is how I came up with this recipe.Add the cake flour to the bubbling butter and roll it up. Recipe by Ah*mi
Fluffy Chocolate Chiffon Cake
Soft and fluffy chocolate chiffon sponge cake! It's a perfect chocolate taste and light texture. It goes well with whipped cream. If you chocolate lover, you should try this recipe.
Chocolate Chiffon Cake
This cake is a cross between a gateau chocolat and a chiffon cake, resulting in a dense yet fluffy texture. It's perfect for decorating as a Christmas or birthday cake.The origin of this recipeI was into making chiffon cakes and wanted to create a chocolate version that my kids would love.
Translated from Cookpad Japan
Fluffy and Moist♪ How to make Coconut Chiffon Cake
Fluffy and Moist Coconut Chiffon Cake (the cake with coconut milk)! ''Baking powder'' is not used, but the cake rises well and is springy.
Sublime Fluffy Cocoa Chiffon Cake
It's quite often that cocoa batters generally sink, but adding powdered coconut milk makes it fluffy and tall. The resulting flavor is very mild and rich.Just make sure to make a batter using powdered coconut milk.Please adjust the amount of granulated sugar to your tastes. Recipe by ko-ko
Coffee Chiffon Cake
I had a lot of eggs. I also wanted to use up the ingredients I had at home, so I made a quick and easy chiffon.Make sure that you are not using healthy oil and are using normal vegetable oil.When you add meringue to the mixture to mix, if you mix them a little bit gently and carefully, you won't ruin the fluffiness of the meringue.When the cake is close to getting burnt, cover with aluminium foil. Recipe by Kyansama
Melt-In-Your-Mouth Chiffon Cake
I think the first time I ate chiffon cake was in junior high. It was at a cafe with my mother. I'll never forget the airy and fluffy texture. It became my favorite cake. The tools I used (bowl and mold) were presents from my son.The cake will expand from the meringue, so whip it well until peaks form.It will be difficult to whip if there is water or oil in the bowl, so make sure to clean it well.Step 7 is important. Mix it properly until the batter is shiny. Recipe by chi-chan
Cocoa Marble Chiffon Cake
Basic Fluffy Chiffon Cake
It has more eggs than a normal chiffon cake recipe, but it always comes out fluffy and great because of that.Enjoy a blissful teatime with this moist and delicate chiffon cake.Please use a clean bowl because the meringue will not whip up if the bowl is dirty.To make a fine meringue, whip for another minute on low after it has reached stiff peaks. Recipe by sachie mama
Strawberry Chiffon Cake
I had a craving for strawberry chiffon cake, so I tried baking it.1 pack of strawberries is more than enough for the batter and garnish. If you are not going to use the leftover strawberry sauce as a garnish, you can just mash rather than blending in a food mill.The batter is very thick at Step 4, but it will thin out as you mix in the egg whites. For 18 cm [7.1 in] chiffon mold. Recipe by ko-ko
My Vanilla Chiffon Cake
Standard Chiffon cake. Vanilla beans and milk are necessary.If you whip the egg whites first, they can wait in the refrigerator.If the milk is warm, the cake will expand too much, so cold milk is good.Adding vanilla beans and milk together increases the deliciousness and the aroma. You absolutely must put them in. Recipe by ko-ko
Chiffon Cake
you're will gonna love this guys, it's the softest cake i ever had. (L)
Vanilla Chiffon Cake
More Details athttp://www.chez-k.org/english/classics/chiffon-cake-vanilla/
Chez-k 
Honey Chiffon Cake
I rearranged a fluffy chiffon cake recipe that my friend taught me.Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1.Don't mix too much during Step 4 and 5. Just fold it in.You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like. Recipe by uuurarannn
Fluffy chiffon cake
It is an old recipe given to me from my Mother.I arranged the original recipe by cutting sugar to meet my family's taste.
Fluffy Plain Chiffon Cake
This recipe uses one 18 cm chiffon cake pan. My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy.Please don't mix Step 3 too much. When you add the egg whites and yolks together, if the egg whites are too hard, the yolks won't mix in well and at the end, the whites will form clumps. Recipe by Rearea cheese.
Matcha Chiffon Cake
I love chiffon cake and azuki beans paste. So I created a matcha flavour chiffon cake which goes well with azuki paste.Whipped cream served with azuki paste is perfect.Make sure to whip merengue until firm peak form and gently fold batter to retain tiny bubbles.When you remove from the mold, run the bamboo skewer or chiffon cake knife around the cake – using an up and down motion – then remove. Turn cake over gently.You can make this chiffon cake without matcha liqueur (just add some more water to it instead; the amounts for both are listed below). Recipe by Chikazo-
Fresh Strawberry Chiffon Cake
I love chiffon cakes Above all, I fell in love with user Eiri's "Perfect Recipes Chiffon Cake "and modified it to my liking. My family's favorite variation is this "Fresh Strawberry Chiffon Cake".Make sure to whip up a stiff meringue with good quality eggs, and to mix the egg yolk batter and meringue well. Adjust the baking time and temperature based on your oven. This recipe is best for a 17 cm chiffon cake; double the ingredient amounts when using a 20-21 cm [7.9-8.3 in] pan. Recipe by Mani-.
Lemon Chiffon Cake
I especially love this lemon chiffon because of its refreshing citrus flavor. The texture is pillowy soft and fluffy - the exact reason why we all love chiffon~
Chocolate Chestnut Marble Chiffon Cake
We always have chestnuts at my home. This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste.You can increase or decrease the granulated sugar amount according to your preferences.In Step 4, the batter is a little bit hard, but once the egg whites are added it becomes fluffy and airy, so it's okay.In order to come out with a pretty marble, don't over-mix. Recipe by ko-ko
Plain Chiffon Cake
I finally settled on this recipe. I modified the amount of the ingredients so that you won't fail and you can get the same result every time.Bring the ingredients to room temperature. The baking time and temperature are just suggestions. The key is to work quickly and carefully.Weigh the ingredients precisely in advance. Recipe by Myumako
Banana Chiffon Cake
This banana chiffon cake is my family's old recipe.The banana mixture from step 1 will turn out well using a food mill. You can strain it as well.Banana liquor can be substituted with milk.If you add melted or chopped chocolate, it will become chocolate banana chiffon cake.It will be delicious if you add vanilla beans and make vanilla banana chiffon cake. Recipe by ko-ko
Easy Fluffy Buttermilk Chiffon Cake
I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. It came out successful. The cake came out very fluffy.It's basically the same procedure as baking a plain chiffon. As for hints, just make sure to whip the meringue until stiff peaks form and I don't think anything will go wrong. Don't forget to sift the flour. You can use plain yogurt instead of buttermilk. Recipe by pink1971
Citrus Chiffon Cake
Made this twice now and everyone loves it! It's got the perfect amount of citrus and is very soft and light
Yogurt-Rich Chiffon Cake
I made this because I had lots of dried mango and yogurt.When mixing in the meringue, if the meringue and egg yolk batter are not blendedwell, large air pockets may form in the cake. So beware of that! Recipe by Ah*mi
My Favorite Plain Chiffon Cake
This is a recipe which I learned from my mother, over time I made it my own recipe. The total time to make without including the preparation is 30 minutes until you put it in the oven .I think plain chiffon cake it the most delicious. So I always make it plain.Sift flour, baking powder and salt 3 times. The average time to mix the egg yolk would be 10 minutes in total. For the egg white at Step 4 would be 4 minutes, and for Step 5 would be 6 minutes, the total would be 10 minutes. The pattern mentioned at Step 3 is only for winter time. It will be ready when the dough becomes white at summer time. At Step 7 and 8, mix like scooping it up from the bottom. Store it with a double layered plastic wrap. Recipe by Amasamon
Matcha Chiffon Cake with White Chocolate
I posted a matcha variation of the basic chiffon cake before, but this is a version with white chocolate chips.I used mini chocolate chips. The melting point of chocolate depends on whether it's confectionery or normal bar chocolate. Also, finely chop it, otherwise it will cause air bubbles.As matcha absorbs moisture, the batter may be stiffer than you expect. Make sure it's soft and runny before pouring into the mold. Recipe by xxxBEBExxx
Basic Milk Chiffon Cake
After a few attempts, I found the most adaptable combination of ingredients!!Please adjust oven temperature and baking time depending on your oven. I am using a gas oven. Using strong flour makes cake elastic but if you don’t have it, you can still make with cake flour. Recipe by Unochiffon
More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/156673
Comments