The double chocolate chiffon cake is the perfect dessert to give for Father’s Day or Mother’s Day, but also to use up any leftover Easter egg chocolate.
Super fluffy, super tall (this time I outdid myself), and super indulgent thanks to the chocolate chips and milk chocolate ganache, my super cake is perfect for finishing a meal, celebrating an occasion, and as you know by now, it doesn’t need creams, syrups, or fillings…unless it’s a specific requirement.
Unlike the apple chiffon cake, this time there’s a small step or trick I learned recently that makes the cake truly tall and so fluffy. What’s the trick? Beating half of the sugar specified in the recipe with the egg whites and cream of tartar.
Don’t believe it? Try it and you’ll see!
I used the ganache as decoration for the cake, but if you like, you can decorate the chiffon cake with just a little powdered sugar and serve the ganache in a small bowl; or cut the cake in half and fill it.
Get ready for the amazing aroma that fills the air while baking and enjoy the double chocolate chiffon cake everyone.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 320.88 (Kcal)
- Carbohydrates 35.95 (g) of which sugars 23.09 (g)
- Proteins 5.84 (g)
- Fat 17.85 (g) of which saturated 5.42 (g)of which unsaturated 7.13 (g)
- Fibers 0.72 (g)
- Sodium 45.39 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 5 eggs (medium)
- 3/4 cup granulated sugar
- 1/3 cup rice oil (or other oil of choice)
- 1/3 cup water
- 2 tsp rum
- 3/4 cup dark chocolate chips
- 1 tbsp baking powder (equivalent to one packet)
- 1 tsp cream of tartar (equivalent to 1/2 packet)
- vanilla (to taste)
- 3/8 cup fresh liquid cream (or regular)
- 5.3 oz milk chocolate
Tools
You need the American bundt pan, the one with feet because the chiffon cake needs to cool upside down.
- 1 Stand Mixer
- 1 Bundt Pan chiffon
- 1 Spatula
Steps
– If you don’t have a stand mixer, watch the video of the apple chiffon cake where I used electric beaters.
– Take the eggs out of the fridge at least an hour before starting.
– Put the cream of tartar and half of the sugar in the stand mixer with the egg whites and beat until you get a very firm and shiny meringue.
– Transfer the meringue to a bowl and pour the yolks with the sugar into the mixer bowl and beat with a whisk (no need to rinse the bowl or the whisk)
– Pour in the liquids: oil, water, and rum…mixing at low speed.
– Add the sifted flour and baking powder (I also added vanilla powder and mixed). Gradually add the meringue with a spatula, working gently to avoid deflating (if you have a sponge cake accessory, use it at this stage).
– Dust the chocolate chips, cold from the freezer, with a teaspoon of flour, remove the excess by placing them in a sieve, and add them to the batter, stirring gently.
PREHEAT THE OVEN TO 340°F CONVECTION
– Pour the batter into the pan without greasing and bake for about 50 minutes, testing with a skewer which should come out dry. Invert the pan onto the feet to cool the double chocolate chiffon cake completely.
– Bring the cream to the brink of boiling, then pour it in two batches over the chopped chocolate in the bowl. Mix gently from the center outward, then cover with plastic wrap in contact to cool.
– Place the ganache in a piping bag with a star tip and pipe tufts onto the chiffon cake. Decorate as desired with chocolate chips.
Tips:
– The rum can also be omitted, using 110 g of water instead.
– Instead of chocolate chips you can also use leftover chocolate pieces from Easter eggs, and make the ganache with either milk or dark chocolate, also using Easter egg chocolate.
