Chocolate chiffon cake is one of the most simple but at the same time versatile cakes that you can use for creaming. You can prepare and cut chocolate chiffon cake in different molds and decorate it with your favorite cream or ganache. This cake can be prepared like other cakes in the oven or without an oven. We will teach you chocolate chiffon cake with 6 eggs. You can divide the ingredients and divide it into 4 eggs or 3 eggs. It is better to measure all the ingredients because chiffon cakes are very sensitive. This cake has a very good puff. Chiffon cake is a new type of cake of the 20th century. Today in cook plans , we will teach you how to prepare chocolate chiffon cake with a lot of puff for creaming. Join us.
Ingredients :
- Eggs: 6 pieces
- Flour: 1 and 2/3 cup
- Cocoa powder: 4 tablespoons
- Baking powder: 3 teaspoons
- Sugar: 1 cup full
- Vanilla: 1/4 teaspoon
- Warm milk: 1/2 cup
- Liquid oil: 1/2 cup
Recipes :
First, put all the necessary ingredients at room temperature so that they are even. Preheat the oven to 180 degrees. Grease the mold with greaseproof paper or lightly grease it. Mix flour and baking cocoa powder and sift three times.
Put the eggs with the vanilla and sugar in a bowl and stir well with an electric mixer for 10 minutes until creamy and bulky. Then add warm milk and then add liquid oil and stir for another minute.
Now you have to add the sifted dry ingredients to it and stir with a whisk. Be careful to fold the ingredients in one direction so that the egg puff is not caught. For the above amounts, a round mold with a diameter of 25 cm is suitable, which if you prepare this cake for creaming.
To bake, pour the icing into the mold and tap the surface three times to remove excess air. Place the mold at 180 degrees for 40 minutes to cook. To bake a chocolate chiffon cake without an oven, you need to put a pot on the heat to heat it. Then pour the icing into the mold and place on the lid of the saucepan and let it cook for 60 minutes.
Next, you have to wait a while for the cake to drop from the heat, then remove it from the mold. Whip the pastry cream to form. Cut the cake into three equal parts as desired. Moisten each layer with a little cocoa milk and whip cream. You can also use the desired fruit between the layers. Finally, mix 200 grams of chocolate with 200 grams of cream and knead and cover the cake.
