Double Chocolate Chiffon Cake

Overly-excited over my successful chiffon cake yesterday, I decided to bake another variation of the chiffon cake for practice. This time, I chose the most commonly available ingredients and made some changes to the original recipe. The texture is still baby-soft and this time, the cake rose higher than the Orange Chiffon Cake yesterday! However, the chocolate droplets were not evenly mixed thus resulting in it concentrating in one area as you can see from the picture above.

Ingredients:
Part (A)

• 70g Chocolate
• 150ml Milk
• 60ml Cooking Oil
• 6 Egg Yolks
• 110g Cake Flour
• 1 tsp Baking Powder
• 20g Cocoa Powder
• 100g Chocolate Chips/Droplets

Part (B)

• 6 egg Whites
• 1/2 tsp Cream of tartar
• 180g Caster Sugar

Method:

1. Melt chocolate and milk over low heat, stirring till chocolate totally melted. Leave aside to cool
2. Combine oil, egg yolks and melted chocolate mixture in a mixing bowl and mix well.
3. Fold in flour, cocoa powder and chocolate chips into egg yolk mixture (step 2) and mix till batter is formed.
4. Using an electric mixer, beat egg whites and cream of tartar at high speed for approximately 1 min. Gradually add in sugar and beat till medium peak is formed.
5. Gently fold the egg yolk mixture into the egg white mixture in 2-3 batches till even. Do not overmix.
6. Pour batter into a 23cm chiffon tube pan and bake in preheated oven at 170C for approximately 45min or till cooked.
7. Overturn pan together with cake immediately after removing from oven.
8. Wait till completely cooled before using a sharp knife to run round the edge of the pan and remove the cake.