This Triple Dark Chocolate Chiffon Cake is a chocolate lovers dream come true. From the base cake which is a Chocolate Chiffon Cake, to the initial frosting layer of Dark Chocolate Ganache Frosting to the top layer frosting of Dark Chocolate Buttercream Whipped Frosting. It is so heavenly good! I have this project plan to bake at least 1 cake a month and I had decided that I want to do a series of Chiffon Cakes posts. I had Match Chiffon Cake, Mocha Chiffon Cake and Orange Chiffon Cake in my previous posts, so why not continue it. Besides, chiffon cake is one of my favorite type of cake.
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type (sponge type) cakes. I like it because it’s soft, light and it taste good with or without frosting. You can have it plain and simple or you could make it even more interesting with adding frosting like what I did. Your choice, either way, they are both good.
What makes chiffon cake lighter as compare to other cakes is the method of separating egg yolks from egg whites and whipping the egg whites to stiff peaks before mixing it to the batter, and of course the use of vegetable oil instead of butter. If you have done at least one Chiffon Cake, it would be similar for all the rest of chiffon cake. Let’s get started!
- 3 eggs (separated, room temperature)
- 2/3 cup cake flour (sifted: sift first before measuring)
- 1/2 cup sugar (allocate 1/3 for the egg yolk mixture, and the remaining for the egg white mixture)
- 4 tbsp Vegetable oil or any flavorless oil
- 4 tbsp water
- 1/4 cream of tartar
- 2 tbsp Unsweetened Cocoa Powder
- 1 tsp baking powder
- Chocolate Buttercream Whipped Frosting
- Mix cake flour, baking powder & cocoa powdered.
- Using electric mixer or wire whisk, beat egg yolks, 1/3 sugar, water and vegetable oil until pale yellow and fluffy.
- Sift the flour mixture from step 1 to the egg yolk mixture.
- Carefully fold the flour until fully incorporated and no more lumps.
- In a separate clean bowl, whisk egg whites until frothy , around 30 seconds
- Add cream of tartar and continue whisking for another 2 more minutes
- Gradually add the remaining sugar (in 3 additions to allow the sugar to dissolve)
- Continue whisking in medium speed until stiff peaks (5 more minutes). You will know if it is already stiff peaks when you turn the bowl up side down, the egg whites will not fall. The texture is stiff and glossy.
- Gradually fold the egg white to the flour and egg mixture (from step 4).
- Pour into a 6″ tube pan. Tap 3-4 times on the counter top to release the bubbles.
- Bake for 30 minutes. The sides will slowly turn brown, and it will start to lift away from the side of the pan.
- Take out from the oven, cool and invert the pan. This will avoid the cake from deflating.
- Make Chocolate Ganache Frosting.
- Make Chocolate Buttercream Whipped Frosting.
- Pour the Chocolate Ganache Frosting on top of the cake. Let it drip on the side of the cake.
- Chill in the fridge for 15 minutes to allow the Chocolate Ganache Frosting to harden a little bit.
- Decorate with Chocolate Buttercream Whipped Frosting.
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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Good to know:
- You can keep the cake in the fridge for a week or freeze it for 2-3 months, preferably without frosting. Tightly wrap in with cling wrap, then put it inside a ziplock bag and then inside a container.