A Simple Chocolate Cake Made Using Chiffon Batter
I made a plain version, so I tried making a chocolate version as well ( O ).
In Step 7, I used Miyaki's © mixing technique fromas a reference; using a hand mixer to mix the flour after adding it in is extremely easy to do . It might be better to use heavy cream that has 30~35% milk fat . It solidifies easily when chocolate is added. For 27x27 cm [10.6x10.6 in] or 30x3cm cake pa. Recipe by Rearea cheese
Open in Cookpad AppCooking Instructions
- 1
Please refer tofor an in-depth process. Do so for Steps 4~7.
- 2
Spread out cooking paper in the pan.
- 3
Combine the ▲flour and ▲cocoa by sifting together. This time I made it with 5g of (sugarless) cocoa, and 5g of dark/black cocoa .
- 4
Return the heavy cream to room temperature.
- 5
Start preheating the oven to 180°C for 14 minutes.
- 6
Add the ○ sugar to the egg whites in 3-4 turns, and whip until peaks form. Point : Please slowly whisk for one minute at the lowest setting in the end.
- 7
Add the △ sugar to the egg yolks all at once, mix until white, then add in all of the ● ingredients and stir together.
- 8
Add the sifted powder to the egg yolk bowl little by little, and mix with an egg beater or a spatula.
- 9
Add the meringue into Step 8 in 2-3 turns, and mix without mashing the meringue.
- 10
Place the batter into the pan, and flatten out with a dough scraper or a spatula.
- 11
Place into the preheated oven and bake for 14 minutes.
- 12
Wrap the freshly baked cake while it's still hot with a large piece of plastic wrap so that it's airtight.
- 13
Place Step 12 into a large plastic bag, and let cool completely.
- 14
Melt the chocolate in a hot water bath, add in the heavy cream that has been returned to room temperature while still in the hot water bath, and stir together.
- 15
After stirring, place into an ice water bath, cool while stirring, and stir for an additional 7 minutes with a mixer once it cools.
- 16
Cut the cake in half once it cools.
- 17
Cut a clear file in half, adjust the length, and use it as a combined stand to move it easily and conveniently. Try it out!
- 18
Thickly coat the sponge cake cut in half with the cream.
- 19
Cover with the other half of the cake, and coat all over with the remaining cream. Use a knife for the top. We will cut the edges in order to prevent them from drying out.
- 20
How to wrap in plastic wrap: We will cut around the edges, so sticking several toothpicks around the edges so that it doesn't stick to the plastic wrap will allow you to lightly wrap it.
- 21
Wrap in plastic wrap, and let sit in the fridge for a minimum of two ours to let the flavor soak in.
- 22
After it has chilled, remove the toothpicks, and coat the entire cake in cocoa.
- 23
After coating in cocoa, Cut around the edges in 4 places. Cut into your desired sizes, and it's done.
- 24
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