CAKES - Chiffon Cakes
Japanese Dark Pearl Chocolate Chiffon Cake
July 19, 2017
| Recipe by Bake with Paws
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I was experimenting with a new recipe I found for a chocolate chiffon cake that has been going viral on the internet lately. I can see why! My first attempt turned out nicely.
This Japanese Dark Pearl Chocolate Chiffon Cake recipe produces a cake with a moist and light texture. It is just delicious and will definitely go well with buttercream. I’m going to use this for a Korean Buttercream Flowers Cake order that requested for chocolate cake.
I would suggest you read the following notes especially if you are don't bake often.
MERINGUE
Meringue plays a very important role in Chiffon Cake. Over beating meringue may cause the cake to crack, while under beating will cause the cake to collapse or it may not rise much.
Use room temperature egg whites, this will yield more volume. Cold egg whites will not whip well. It is easier to separate your eggs when they are still cold, then leave the egg whites aside to come to room temperature.
Make sure your bowl is clean and there is no any trace of egg yolk or fat. Fat will interfere with the formation of meringue.
Use cream of tartar to stabilise the whipped meringue. Cream of tartar is acidic and can be replaced with lemon juice or white vinegar. The replacement ratio is 1:2. If your recipe asks for 1/4 tsp of cream of tartar, then replace with 1/2 tsp lemon juice.
Stages of Meringue:
Soft Peak – The meringue is soft and unable to hold its form, it will drip after you turn your whisk upside down. You will see the ribbon lines, but it disappears the moment you stop whisking.
Firm Peak – The peak will hold and fold back slightly when you turn your whisk upside down. The meringue is glossy and the ribbon lines stay. This is the stage we look for if you do not want your cake to crack.
Stiff Peak – The peak will hold straight and doesn’t fold back when you turn the whisk upside down. The meringue is very glossy and thick too. Most chiffon cake recipes will prescribe this stage but the cake will easily crack when baking. However, if you don’t mind the cake cracking then it is fine. It doesn’t affect how the cake tastes.
Over-beating – The meringue looks grainy, broken and dull. We do not want this stage in baking as you will not be able to fold it into the flour batter nicely.
OVEN TEMPERATURE AND BAKING TIME
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting. Leave the thermometer on the same rack where you place your baking.
I usually bake cakes with top and bottom heats setting. I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake. However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.
WATER BATH vs DRY BAKE
For a water bath, the cake pan sits within another pan filled with a little water. Place the cake pan within a larger pan and pour hot water into the outer pan until it comes up to a level of 1.5cm – 2 cm. Place the whole thing in oven and bake.
The benefit of water bath is that it will moderate the baking temperature and prevent the cakes from cracking. The cake texture will be very moist too.
Chiffon cake baked without a water bath is more brown and crumbly. Some may prefer this texture. Please make your own choice between water bath or dry bake. This is a very individual personal preference.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Recipe adapted from Frozen Wings with some modifications.
How To Make Japanese Dark Pearl Chocolate Chiffon Cake
INGREDIENTS:
6 egg yolks
72g butter (melted), the original recipe asked for veg. oil
120g full cream milk
156g dark chocolate, break into pieces
70g plain flour
30g cocoa powder
½ tsp baking soda
½ tsp baking powder
¼ tsp salt (optional)
6 egg whites
95g sugar
½ tsp cream of tartar
Utensil: 20cm tube pan
METHOD:
- Melt dark chocolate and butter over double boiler or in the microwave. Stir until smooth and set aside to cool.
- Add in egg yolks and milk into the slightly warm melted chocolate and mix well with a hand whisk. Sift in the flour, coco powder, baking powder, baking soda and salt, then mix to a smooth batter.
- Using an electric mixer whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until stiff peaks.
- Mix 1/3 meringue with yolk and chocolate batter with a spatula. Add another 1/3 portion and fold gently. Then pour in the balance of meringue. Fold gently using a spatula until well incorporated.
- Tap the mixing bowl lightly to release the air bubbles. Pour into a 21cm chiffon tube pan. Bake in a preheated oven at 170C for about 45-50 minutes.
- Remove from oven and invert the pan. Allow to cool completely before removing from the pan.
Labels:
CAKES - Chiffon Cakes,
i haven't tried it yet but will definitely do. looks yummy!
ReplyDeleteThank you for dropping by. Happy baking and please let me know if you try it. Cheers:)
DeleteHello! Thank you for the lovely recipe. Do you have to grease/flour or paper the tube pan?
ReplyDeleteMy pleasure! I didn't grease or line the tube pan. The cake suppose to stick to the pan. So, it will hold when you invert the cake.
DeleteThank you:)
Is "full creamy milk" the same as "whole milk"? Lovely cake!
ReplyDeleteHi Dona,
DeleteYes, it should be the same.
Thank you:)
Hi,
ReplyDeleteHow many eggs should i use if the egg is around 60g each?
Can use cake flour?
Thanks.
Hi there,
DeleteThank you for dropping by. Please use the same no. of egg as I used the eggs around 60g size too. Of course, you can use cake flour.
Cheers & happy baking:)
Can you please convert the grams measurements to cups, tsp, Tbs, oz please?
ReplyDeleteHi there,
DeleteThank you for asking. Unfortunately, I am not too sure how to convert as I don't use cup measurement.
However, please try the below link:
Milk - https://www.calculateme.com/recipe/120-grams-of-milk
Chocolate - http://www.sweet2eatbaking.com/measurements/chocolate/
Flour & others - https://foodconverter.com/cups-grams-ounces-conversion-table-flour-butter-sugar/
I hope the above help.
Cheers & happy baking :)
Hi, I have just baked the choco chiffon. It turned out very tall. The texture of the cake is good. Thanks for sharing.
ReplyDeleteHi, You are most welcome! Thanks for dropping by and trying this recipe. I am glad that you like it.
DeleteCheers :)
Hi, thanks for sharing this recipe. Your blog is such an inspiration. I have a question though. If I want to use this recipe for birthday cake, can I use normal loose bottom cake pan instead of chiffon cake pan?
ReplyDeleteHi Evonne,
DeleteThank you for dropping by and the compliment. Yes, I used this cake recipe for birthday cake. This is my recipe i used for two 6 inches round cake.
INGREDIENTS:
7 egg yolks
85g butter (melted), the original recipe asked for veg. oil
140g full cream milk
180g dark chocolate, break into pieces
77g plain flour
35g cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
¼ tsp salt (optional)
7 egg whites
110g sugar
½ tsp cream of tartar
Utensil: 2 X 6 inches round cake pan
The method is the same except bake in water bath 170C for 30-35 mins and 150C for 40 mins. The temperature and duration is just a guideline. Please adjust accordingly to your oven.
Thank you
Hi why do we need to use water bath method for 2x6"pan whereas 8" no need
DeleteSorry, did I mention no need to use in 8" round pan? Water bath baking method use for all sizes of pans. Thanks:)
DeleteOK thanks. Step 5 did not mention water bath 😊
DeleteOh I see! This was baked in Chiffon Tube Pan. I used water bath method for normal round pan. Water bath is to prevent the cake from cracks. Thanks
DeleteHi,
ReplyDeleteIf I only have hershey’s Semi sweet chocolate chips, can I use it? Or I need to use dark chocolate?
Thank you.
Hi Lyndie,
DeleteThank you for asking. Yes, it should be fine.
Cheers :)
Hi Yeanley,
ReplyDeleteIf I’m going to bake a cake of 8”. Can still use 7eggs recipe?
Thank you.
Lyndie
Hi Lyndie,
DeleteI never baked in 8" round pan yet. It may be better to reduce to 6 eggs recipe. But, I guess it is ok too if you use 7 eggs recipe. Maybe your cake will turn out very tall that's all.
Cheers :)
I have made a birthday cAke using your recipe. It turns out very very good. Everyone loves it. Thanks for your recipe!
ReplyDeleteIt is very good to hear this. Thank you for the feedback. You are most welcome :)
DeleteHi Lyndie n Yeanly
ReplyDeleteCongratulations to your success, Lyndie! I m keen to make it into an 8 inch round pan too. Can 1 of you guide me on the following:
1) use removable base pan or 1-piece round pan?
2) water bath needed?
3) need to invert aft baked as chiffon cakes do?
Thank you so much in advance n hope to hear from you soon!
Hi Grace,
DeleteSorry for late response.
1) Do not need removable pan. If you use, 1-piece round pan, please line the base of the pan.
2) If you don't want your cake to crack so much, then bake in water bath. Water bath will prevent your cake from cracking.
3) You need to try which method suitable for you. Before I changed to new oven, I used to remove the cake once out from oven. But, with my this new oven I need to invert the cake (using two bowls in between). Otherwise, my cake will sinking very badly if I remove immediately. I still don't know why.
I hope the above answered all your questions.
Thanks for stopping by and happy baking :)
Hi i like ur receipe but can i use sticky flour and rice flour behalf of cake flor .so how many gram sticky flour and how many gram rice will i put it
ReplyDeleteHi there,
DeleteI am very sorry for late response. I have not tried gluten free cake yet. I am not sure about this. But, I guess you can replace the flour. You can try corn flour which is gluten free too.
Thank you for asking and your comment.
Cheers :)
I'm so amazing at what I saw on your blog,was searching for a nice site where I can get chocolate Chiffon Cake for my cousin's birthday. Your chocolate Chiffon Cake looks attractive and adorable .
ReplyDeleteI will like to you to bake a cake for my cousin's birthday that is coming up next month
Thank you for your comment and message. But, I don't take order. Sorry.
DeleteHi! Pans are always so much bigger in the USA... I could only find a 23cm (9 inch) tube pan with removable base. How would you adjust the recipe for a larger pan? Also, do I need to line the outside with foil to prevent water?
ReplyDeleteHi there,
DeleteThank you for dropping by my blog. I have not tried on 9 inch tube pan. But, I think 8 eggs recipe should work. Please increase to 8 eggs and multiply the rest of ingredients with 1.333.
How I get 1.3333 - 8 divided by 6.
You are not required to line outside of pan with foil if you are not baking in water bath.
Cheers and happy baking.
Sensacional !!!
ReplyDeleteThank you :)
DeleteHi! If I were to follow your recipe for 2 6' round cakes, what will be the amount of vegetable oil if I do not wish to use butter? Also 85g?
ReplyDeleteHi, thanks for reading this recipe. It is the same amount for vegetable oil or butter. Yes 85g of oil for 7 eggs recipe.
DeleteCheers :)
Hi! Thank you so much for your prompt reply.
DeleteI've tried baking your onde onde cake for my own birthday last month and it was so delicious. Thus, I'll attempt to bake this Japanese dark pearl chocolate cake for my hubby's birthday this weekend.
Stay safe!
Cheers!
Hi Andrea,
DeleteThanks for trying the Onde Onde Cake and your kind feedback. Glad to hear that you like it. Hope you will like this chocolate cake too. But, please bear in mind this cake is more moist.
Happy Birthday to your hubby...
You too stay safe :)
Hi! Thanks for the advanced birthday wishes. Will take note of the cake being more moist. Just hope that it will not affect anything much when I frost the cake with buttercream. I'll update you again on the result. :)
ReplyDeleteHi, You are most welcome and looking forward to hear the result.
DeleteCheers :)
This recipe is definitely a keeper! Cake was moist as mentioned but it was so delicious. I've frosted it with Baileys swiss meringue buttercream which goes so well with the cake and I also dripped some dark chocolate ganache at the sides. Perfect! Too bad I'm not able to post any photos here of my cake. But I really have to thank you for this awesome recipe!
DeleteHi Andrea,
DeleteThanks for sharing with me your feedback. Happy to hear that you like it. This recipe was adapted from somewhere else with some modification. I forgot where I adapted it. We should thanks the person who invented it :)
Baileys swiss meringue buttercream sound so yummy and delicious.. Thanks for sharing.
Cheers :)
Going to make this tomorrow, in 2 6" pans, but gonna use half your recipe so it probably won't be as tall. Just curious, why is pearl in the description? Is it shiny like one?
ReplyDeleteHi, thanks for reading this recipe. Good question.. I also don't know as it was given by the person who created this recipe. I guess Japanese love pearl...lol...
DeleteHappy baking and hope you will like it too.
Cheers :)
Hi may I ask the difference between using butter and veg oil? Thank youu
ReplyDeleteHi, thanks for reading this post. It is more aromatic or more buttery smell if use butter.
DeleteCheers :)
Hihi! Is this cake very rich?
ReplyDeleteHi, thanks for your interest in this recipe. It is in between chiffon cake and normal rich chocolate cake.
DeleteCheers :)
Hello! I tried baking this in normal pan but sadly the cake sank
ReplyDeleteHi, Thanks for trying and sorry to hear that your cake sank. If the cake rise in the oven quite high then sank when you remove from oven then could be the oven too hot.
DeleteHowever, this recipe is for tube pan. You may need longer baking time at slightly lower temperature if you bake in normal pan.
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Cheers :)
Hi, if I'm baking in a 9 inch pan (full round pan and not tube pan). What would you recommend for the baking time with water bath?
ReplyDeleteHi, thank you for your interest in this recipe. I would recommend about 60 minutes. However, it is very much depend on your oven. You need to monitor closely through out the baking process.
DeleteCheers :)
I made this three times the past few weeks, playing with the recipe a bit, and all three cakes turned out fabulous. I cut the recipe by half and used a 6" tube pan. The first time I omitted the leavening agents, and the cake was still rich and moist, a bit like a pound cake. The second and third times I experimented with 85% chocolate and 72% chocolate, and the former gave a more bitter result that tasted great all the same while the latter was my favourite. I also replaced the milk with orange juice and orange zest, and they added so much flavour. Thanks for sharing this recipe, which I'm definitely going to make again and again.
ReplyDeleteHi Jefrey, Thank you for trying this recipe for 3 times :) Good to hear that all turned out well. Oh ya, orange and chocolate are a perfect match. I did tried once with added orange zest only and turned out so good.
DeleteYou are most welcome and looking forward to hearing from you if you do try experiment with new ingredients added.
Cheers and Happy baking :)