japanese dark pearl chiffon cake

The first time I saw this chiffon was in Lena’s blog. I thought to myself then that I had to make this chiffon cake one day.

So I printed the recipe and it was placed in my to-bake list and it stayed there for quite a while while I amused myself with other bakes.

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But I never forgot about it.

The cake just sounded so delicious.

Finally, today I dug the recipe out from the ever-growing pile of to-cook and to-bake recipes and yes, I made this chiffon cake!

And the conclusion? It was everything I had hoped for. Instead of cocoa powder, melted chocolate is added to this cake and I really really really dig the chocolaty flavor. 

If you are looking for a fabulous chiffon cake to bake, do try this one!! It is delish! :)

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Here are the step-by-step instructions on how to make this cake!

Before you start, make sure that all the ingredients are at room temperature.

Melt the chocolate in a heat proof bowl over a ban marie. Set this aside to cool a little.

In the bowl of a mixer, beat together the egg yolks and oil. 

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Followed by the milk.

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Then the melted chocolate.

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Mix until blended. Add the sifted flour/ cocoa powder/ baking soda and baking powder. Mix to combine, scrapping the sides of the bowl occasionally.

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Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar.

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Gradually add the sugar, whisking continuously, until stiff peaks.

IMG_5593IMG_5881Add 1/3 of the egg whites into the egg yolk mixture. Mix to combine. There is no need to be gentle at this stage.

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Add the remaining egg whites in 2 batches, and gently fold the whites into the batter until no streaks remain.

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Pour into an UNGREASED tube pan and lift the pan to about 10cm from the table top. Drop the pan. This removes the larger air bubbles. Repeat this a couple of times.

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Bake at 160°C for the time stated for your pan. You may need to adjust the baking time, depending on your oven. If the top gets too brown or cracks too much, cover with a piece of aluminium foil – just open the open, place the foil over the cake and close the oven door as quickly as you can.

Invert the cake pan until it cools completely before removing from the pan.

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This is one gorgeous cake. The flavor of the chocolate is more intense than this Chocolate Chiffon Cake I posted earlier, so little kids may not like it. But for adults, it is perfect.

Really, really perfect.

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Japanese Dark Pearl Chocolate Chiffon Cake
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For 18cm tube pan
  1. 4 egg yolks, at room temperature
  2. 48g vegetable oil
  3. 80g whole milk, at room temperature
  4. 104g dark chocolate, broken into pieces - I used Valrhona 70%
  5. 44g cake flour
  6. 20g cocoa powder - I used Valrhona cocoa
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 4 egg whites, at room temperature
  10. 64g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 40 minutes
For 21cm tube pan
  1. 5 egg yolks, at room temperature
  2. 60g vegetable oil
  3. 100g whole milk, at room temperature
  4. 130g dark chocolate, broken into pieces - I used Valrhona 70%
  5. 55g cake flour
  6. 25g cocoa powder - I used Valrhona cocoa
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 5 egg whites, at room temperature
  10. 80g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 50 minutes
For 23cm tube pan
  1. 6 egg yolks, at room temperature
  2. 72g vegetable oil
  3. 120g whole milk, at room temperature
  4. 156g dark chocolate, broken into pieces - I used Valrhona 70%
  5. 66g cake flour
  6. 30g cocoa powder - I used Valrhona cocoa
  7. 3/4 teaspoon baking powder
  8. 3/4 teaspoon baking soda
  9. 6 egg whites, at room temperature
  10. 96g caster sugar
  11. 3/4 teaspoon cream of tartar
  12. Baking Time: 60 minutes
For 25cm tube pan
  1. 7 egg yolks, at room temperature
  2. 84g vegetable oil
  3. 140g whole milk, at room temperature
  4. 182g dark chocolate, broken into pieces - I used Valrhona 70%
  5. 77g cake flour
  6. 35g cocoa powder - I used Valrhona cocoa
  7. 3/4 teaspoon baking powder
  8. 3/4 teaspoon baking soda
  9. 7 egg whites, at room temperature
  10. 112g caster sugar
  11. 3/4 teaspoon cream of tartar
  12. Baking Time: 70 minutes
Instructions
  1. Before you start, make sure that all the ingredients are at room temperature.
  2. Melt the chocolate in a heat proof bowl over a ban marie. Set this aside to cool a little.
  3. In the bowl of a mixer, beat together the egg yolks and oil.
  4. Followed by the milk. Then the melted chocolate.
  5. Mix until blended. Add the sifted flour/ cocoa powder/ baking soda and baking powder. Mix to combine, scrapping the sides of the bowl occasionally. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar.
  7. Gradually add the sugar, whisking continuously, until stiff peaks.
  8. Add 1/3 of the egg whites into the egg yolk mixture. Mix to combine. There is no need to be gentle at this stage.
  9. Add the remaining egg whites in 2 batches, and gently fold the whites into the batter until no streaks remain.
  10. Pour into an UNGREASED tube pan and lift the pan to about 10cm from the table top. Drop the pan. This removes the larger air bubbles. Repeat this a couple of times.
  11. Bake at 160°C for the time stated for your pan. You may need to adjust the baking time, depending on your oven. If the top gets too brown or cracks too much, cover with a piece of aluminium foil – just open the open, place the foil over the cake and close the oven door as quickly as you can.
  12. Invert the cake pan until it cools completely before removing from the pan.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
Adapted from Frozen Wings
Adapted from Frozen Wings
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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