Chocolate Chiffon

Chocolate chiffon as my challenge to bake 1 that is moist and rich of chocolatey taste. So i google and saw this highly rave Moist Chocolate Chiffon. This one uses cocoa powder. And the liquid proportion is higher than usual chiffon. 

Close up of the chiffon. Its light, soft and fluffy. Taste seems very rich too! Gonna pass to a friend for taste test to see if it passes her expectations. For now, all is going to be packed for kids’ snacks and my breakfast tml. 

I am also going to try another recipe that uses melted chocolate. To compare texture and taste. Let’s see which is better. So stay tune! 

Chocolate Chiffon (adapted from BakeForHappyKids)

6 yolks

45g oil

180ml milk (i use soy milk)

100g cake flour (original calls for 80g plain flour + 20g cornflour)

25g cocoa powder

1/4tsp salt

6 whites

120g sugar

1) Beat whites and sugar to medium stiff meringue. Set aside.

2) Mix all yolk batter til smooth and well combined.

3) Fold in 1/3 of meringue, then continue with 1/3 more. Then pour batter into remaining meringue and fold gently.

4) Tap on countertop to break bubbles. Bake at 180deg for 60mins.