Double Chocolate Chiffon Cake Recipe

Method

CHIFFON CAKE BATTER:
• Firstly, separate the egg yolks from the whites.
• In a separate bowl, whisk the egg yolks with oil, milk, 20g of sugar and 50g of melted dark chocolate.
• Sift in the dry ingredients to the cake batter.
• Whisk until the batter is smooth and keep it aside. 

WHIPPING THE MERINGUE:
• Now place the egg whites in a clean bowl.
• Beat the egg whites on medium speed until frothy, add lemon juice as required and whip again until it turns whitish.
• Gradually add 60g of sugar and beat again until you get a stiff peak.
 
FOLD THE MERINGUE INTO THE CAKE BATTER:
• Gently fold in 1/3  of the meringue into the thick cake batter.
• Fold over to mix and then continue with the second 1/3 of the meringue again to mix.
• Continue to do this until you are done with the meringue and the batter are mixed properly.
 
BAKING THE CHOCOLATE CHIFFON CAKE:
• Now pour the chiffon cake batter into the cake mould.
• Use a rubber spatula to smooth the surface.
• Tap the cake tin 2 - 3 times on the bench to pop large air bubbles inside the cake batter.
• Bake at 180ºC for 50 mins, do not open the oven door for at least the first 30 mins of baking or you will deflate the cake.
• Then lower the heat to 150ºC and bake for another 10 - 15 mins or until the toothpick inserted into the middle of the cake comes out clean.
• Once it cools down completely de-mould it and serve it.