Chocolate chiffon cake
- 1 cup flour
- 3/4cup granulated white sugar
- 1tsp baking powder
- Pinch of baking soda
- 1/4tsp salt
- 1tsp vanilla extract
- 4 eggs (separate egg yolk and white when eggs are cold)
- 1/4cup oil
- 1/4cup coffee (1tsp dark coffee mix with 1/4cup hot water)
For whipped Cream Filling:
- 300ml cold heavy cream or 2 packet whipped topping mix
- 3/4 cup cold milk
- 2 tbsp sugar
For Chocolate ganache:
- ½ cup chocolate chips or dark chocolate bar
- 2tbsp liquid milk or cream
Preheat oven to 340 degrees F (170 degrees C). Grease and line one 8inch round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt, cocoa powder, baking powder and baking soda.
In a clean mixing bowl, add egg yolk,1/4cup sugar, coffee, oil and vanilla essence and mix well. Now add flour mixture with this liquid mixture and whisk until well combined. set aside.
In another clean and dry bowl, add egg whites, 1/2 cup sugar and beat the mixer on high speed until stiff peaks form (around 5 minutes needed).
now add egg whites with flour batter and gently fold in using a rubber spatula.
Pour batter into your pan, smoothing the top. Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Immediately remove the cake from pan. Let it cool completely.
In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form. (You can add some melted chocolate if you want chocolate flavor)
Or if you use powder whipped topping mix, then place 3/4 cup cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form.(5 min).
Using a sharp knife, cut the cake, horizontally, into two or three layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate.
Take whipped cream and spread on the cake.
In a heatproof bowl, add chocolate chips and milk. Heat it for 1minute or until chips become soft. Now stir or whisk until smooth.
Immediately pour it over cold cake and spread evenly using a spatula. refrigerate for 20 minutes.
Decorate with fruits or cream. Slice and serve cold. For best flavor, store cake in refrigerator.