Sunday, July 13, 2014

Chocolate Chiffon Cake

I have been very busy at school and sorting out my wedding things. I haven't had time to plan for a video. So I quickly planned a chiffon cake recipe in the morning, filmed it in the afternoon and edited the video at night.

For this recipe, we need an extra egg because we are using less cake flour and the cocoa powder deflate the egg whites very easily.

Chocolate Chiffon Cake
(makes a 8" cake)

Ingredients: Cake
8 egg yolks
130g caster sugar
50g oil
100g water
70g cake flour
50g cocoa powder
8 egg whites

Ingredients: Chocolate Icing
80g butter
220g icing sugar
60g dark chocolate
3 Tbsp water
chopped walnuts

Method: Cake
  1. Beat the egg yolks with approximately 1/4 of sugar (35g) until well combined.
  2. Add the oil and mix until well combined.
  3. Add the water and mix until well combined.
  4. Sift in the flour and cocoa powder. Mix until there are no flour lumps. It should be very smooth.
  5. With a hand held mixer, on high speed, beat the egg whites until it becomes frothy and foamy. Add the sugar in three portions and continue to beat on high speed. When the mixture nearly reaches stiff peaks, beat for 1 minute on low speed to stabilise the egg whites. The egg whites should not slide when the bowl is tilted.
  6. Fold 1/3 of the egg whites into the chocolate mixture to lighten up the chocolate mixture.
  7. Add the lightened chocolate mixture back into the egg whites. Fold gently until the two mixtures are blended together. Be careful, don't deflate the egg whites.
  8. Pour into a 8" tube pan (don't grease the cake pan). Drop the pan a few times to release the trapped air bubbles. Using a chopstick, pop the air bubbles by moving it around in the cake batter. Bake in a pre-heated oven at 170C for 40 - 45 minutes. Invert the cake and cool completely.
Method: Icing
  1. Melt the butter and chocolate over some hot water. 
  2. Stir in the icing sugar and water. 
  3. Drizzle the icing over the cake that has completely cooled down. Sprinkle with the chopped walnuts on the top of the cake.
Here is the video recipe!!



  1. so, you are getting married soon?
    congratulations! I m one of your fans. I adore you so much!
    I love all of your videos and I almost practice all of your recipes!
    well, please keeps on making video even after you got married later, promise me?pretty please?

    All the best for you and your wedding :D

    1. Yes I am getting married in December, I just went back to Auckland to have pre-wedding photos because Auckland is my home and I am not having my wedding there. Thanks for supporting me and DessertzHouse, very much appreciated!! I am glad that you like the recipes and I will continue to post videos even when I am married, that's for sure! baking and making videos is one of my favourite hobbies!!! :D

  2. Hi..I'm from Malaysia..I love yor recipes & videos, I've tried your Chocolate Chiffon's moist & delicious..thanks for sharing the recipe..

  3. Can i use confectioners sugar and a 4" cake pan instead? Pls reply thank u so much :)

  4. I love this recipe. Maybe bcos I replaced the water by milk, the softness is different from chiffon cakes softness, is more of a ordinary chocolate cake softness. Very yummy and the sweetness is just right. Thanks.

  5. Tried your recipe, was excellent!!! Ta so much! Best choc cake ever!