Chocolate Chiffon Cake with Fresh Strawberries

Chocolate Chiffon Cake with Fresh Strawberries

I've finally found the perfect chocolate chiffon cake. Light and airy. Not to mention that any semblance of a dry chiffon cake is easily resolved by chocolate whipped cream and some sugar syrup.
I also admit that my fondness for this recipe has to do with the fact that it may be one of the easiest cakes that I have ever made. Chiffon cakes are usually handled delicately, but this recipe will subvert any of those expectations. None of that whipping the egg-whites separately. Nope. Just dump everything together and whip for a longg time. Despite how roughly and unconventionally everything was mixed together in this recipe, the cake rose beautifully and yielded one of the fluffiest and lightest cakes I've ever made.


I made this cake in 2 hours, so I didn't have much time to make it pretty. Regardless, Sam seemed pretty happy with the end result. Although, it may have just been the fact that he got his usual two cakes, including his favorite Japanese Souffle Cheesecake.



Chocolate Chiffon Cake
Adapted from SotongCooks
3 and 1/2 eggs (203 g)
1 and 1/2 yolks (32 g)
1/2 cup + 3 Tb sugar (135 g)
1/4 tsp salt
2.5 Tb oil (32 g)
3 Tb cocoa powder (21 g)
3/4 cup + 1 Tb cake flour (106 g)
1/4 tsp baking soda
1 + 1/2 Tb milk (21 g)

Directions:
1.) Preheat oven to 338 degrees Fahrenheit.
2.) Warm vegetable oil slightly and mix with cocoa powder in small bowl.
3.) In medium bowl, whip eggs, yolks, caster sugar and salt at high speed. Beat until sugar dissolves and until ribbon stage.
4.) Sift in flour and baking soda.  Beat at medium speed until just combined (about 15-20 seconds).
5.) Take 1 cup of batter and mix with cocoa powder until well-blended.
6.) Pour mixture back into rest of batter and mix in with milk.
7.) Pour batter into tin and bake for 35 minutes or until skewer inserted into center comes out clean.



Chocolate Whipped Cream
Adapted from  JoyofBaking
1/2 tsp vanilla
3 -4 Tb sugar
2 Tb cocoa powder
1 cup heavy cream

Directions:
1.) Place whisk and mixing bowl in freezer for 15-30 minutes.
2.) Place vanilla extract, 3 Tb sugar and cocoa powder in bowl.
3.) Stir in 2 Tb cream to form thick paste.
4.) Add remaining heavy cream and beat to stiff peaks.

sugar syrup
1 cup water
1 cup sugar

Directions:
1.) In small saucepan, bring water and sugar to a boil for 3 to 5 minutes or until sugar is dissolved.
2.) Let cool and store in refrigerator.

Cake Assembly:

The best part of this cake is how tall the cake rises. See that up there. I only had to bake this recipe once to make that three-layered cake. Just slice into two or three layers, brush each layer with sugar syrup and fill with your choice of frosting or fruit. I filled my cake up with chocolate whipped cream and strawberries.