Chocolate Chiffon Cake Recipe: How to Make It Soft and Moist
People nowadays are looking for the best chocolate chiffon cake recipe. The combination of the indulgent chocolate taste and the fragrant pandan aroma creates a perfect harmony in the form of a cake. If you are the owner of a pastry and bakery shop, this cake could easily be a best-seller if you decide to add it to your menu. So, how exactly do you make a chocolate chiffon cake? And how do you make it soft and moist, because everybody knows it’s not a perfect chiffon cake if it has a dry texture, right? Check out the recipe below!
Easy Chocolate Chiffon Cake Recipe
This recipe will give you a chocolate chiffon cake that is 20cm in diameter size. Now, let’s prepare the ingredients:
45g vegetable oil
25gr cocoa powder
80gr all-purpose flour
¼ tsp salt
120gr caster sugar
And here are the instructions:
Preheat the oven to 170°C/330ºF
Separate the egg yolks and the egg whites into two different bowls
Put oil and milk into the egg yolks and mix it using a hand whisk until well combined
Sift the all-purpose flour, cornflour, cocoa powder, and salt into the bowl and mix well until everything forms a liquid batter
Now, take the bowl of egg whites and use an electric mixer to beat it at low to medium speed until the egg whites become foamy and light
While beating the white eggs, add the caster sugar gradually and continue to beat until stiff peaks form on the batter
Combine the egg whites mixture with the egg yolks mixture in 3 to 4 batches, mix everything with a whisk until well combined
Prepare the 20cm chiffon tube pan and pour the batter into it
Gently tap the surface with a skewer to draw a zigzag pattern to remove any air bubbles
Bake for 60 minutes in the preheated oven to 170°C/330ºF
Remove the cake from the oven and let it cool completely at room temperature
Your chiffon cake is ready to be decorated and served
Tips to Make the Chocolate Chiffon Cake Soft and Moist
Nobody likes a dry and crumbly chiffon cake. Unfortunately, cocoa powder can make your cake less moist, which is why you need to pay extra attention when baking chocolate chiffon cake. Cocoa powder has a strong liquid absorbing capability, and that’s why as the owner of a pastry and bakery shop, you need to know the tricks to make your chocolate chiffon cake soft and moist. You can try one of these tips below!
1. Apply Simple Syrup to Moisturize It
You can make a simple syrup from water and granulated sugar. Boil them together and let them cool before you try to apply them to your cake. Brush a thin layer of the simple syrup on the top and the sides of the chocolate chiffon cake and let the cake absorb the syrup. This tip can be useful if after the baking process you find out that your chocolate chiffon cake has a dry texture.
2. Swap Butter with Oil
As you might notice in our ingredients, we use vegetable oil instead of butter to make the chiffon cake. Most butter contains 15% water that strengthens the gluten in the cake mixture. On the other hand, vegetable oil contains 100% pure fat, which plays a factor in creating a soft and moist chiffon cake.
3. Add a Small Amount of Baking Powder
The last tip, you can add a small amount of baking powder to your chiffon cake mixture. Don’t put in too much because it can give a bitter taste to your chocolate chiffon cake.
A good fluffy chocolate chiffon cake can be the perfect pair for an afternoon tea. Your customer will surely crave your chocolate chiffon cake because of the light texture and they can serve it in their afternoon tea session. If you need high-quality cocoa powder, you can visit Tulip Cocoa Powder Series to make a best-seller chocolate chiffon cake.