After the last chiffon cake, I liked the light airy taste of chiffon cake so much I’m recreating the chiffon cake here in chocolate. This chiffon cake is light and fluffy, with a sweet buttercream frosting to add sweetness to an otherwise not-too-sweet cake. To bake the cake, I used a 7.5 inch wide, about 4-5 inch deep springform pan. Since the recipe below is for a full 9 inch tube chiffon cake (hollow center), you will need much less if you also choose to use a smaller pan like I did. Using this recipe, I had enough batter to make one 7.5 inch cake x 4.5 inch cake and also 12 cupcakes. Just remember to bake the cake as well as cupcakes for less time if you don’t use a full sized chiffon pan (about 10 inches wide) – insert a toothpick into them and once it comes out clean, take them out of the oven to avoid hard cupcakes.
My initial goal was to top this cake with raspberry macarons as well as raspberries. In preparation, I took a macaron class with my best friend, who happens to also be very skilled at making macarons herself. Unfortunately despite the macaron class, my macarons turned out really ugly when I made them at home – so unfortunate looking I will save those photos for my yearly end-of-year walk of shame post displaying all my cooking failures this year.
In an unrelated note, as medical school winds to an end for me my rotations are now a bit lighter than previously, which hopefully means more time experimenting with baked treats. The kitchen is also about to be packed up for a big move into a new apartment with the Spork soon, and I can not wait to see what apartment we find – I am keeping my fingers crossed for a kitchen with a window!
- ¾ cup boiling water
- ½ cup baking cocoa
- 2 cups cake flour
- 1 tablespoon baking powder
- ¾ cup sugar
- 1 teaspoon salt
- 7 egg yolks @ room temp
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 7 egg whites @ room temp
- 1 teaspoon cream of tar tar
- ¾ cup sugar
- Preheat oven to 325. Take out eggs and allow to come to room temp in a warm water bath for 30 min.
- Shift dry ingredients together and set aside
- Bring ¾ cup water to a boil, mix in chocolate powder, and set aside to cool
- Separate 7 eggs into yolk and whites in separate bowls * I recommend cracking egg whites in separate bowls so if you get a bit of yolk in the white, you only ruin 1 egg instead of the 6 you cracked together before it.
- Make the yolk mixture, and mix well with a fork.
- Whip the egg whites with a hand-held or stand mixer - when it starts getting foamy, add the cream of tartar. As the mixture gets thicker start adding the sugar ¼ cup at a time, mixing in between. Mix until stiff peaks form (when you dip the whisk lightly into the mixture, then flip it back up, the egg white peaks do not curl over and stand up straight).
- Mix the chocolate mixture into the yolk mixture. Then fold the flour mixture you sifted earlier in.
- Fold egg whites in three segments into the yolk and flour mixture and mix with a spatula till just combined.
- Pour into tube pan (or a springform pan that isn't a tube pan if you prefer to not have a hole in the middle of the cake) and bake for 50 min, or until a toothpick inserted into the center comes out clean.