CHoCo DReaM CaKe

During Eon's 2nd month birth day, I have decided to bake a chocolate cake... this occasion happened to be the same day that my mom arrived back in Singapore from USA., therefore I was so inspired to create this chocolate y temptation. In addition, I know Enzo would definitely loved a chocolate cake.

Another inspiration of this cake is the food network channel, which has been my companion these days. I've watched from a couple of baking/cooking show, from the food channel, that a dash of coffee granules in a choco batter would bring out the chocolatey goodness much better of a batter... and so I was motivated to try this... and i was never disappointed!

For this recipe, I've used a chiffon cake as my base, and concocted a chocolate whipped cream frosting. and unbelievable the taste totally rocks! truly yummy! 

For Chocolate Chiffon cake, we need to prepare two separate batter mixture, then combine later on.

Batter 1: Cake mixture
2 cups cake flour
1/2 cup cocoa powder
3 tsp baking powder
1 tsp salt
2/3 cup canola oil (or olive oil)
7 eggyolks
1/4 cup sugar
3/4 cup water

Batter 2: Merengue
7 eggwhites
1 cup sugar
1 tsp cream of tartar

• In a bowl, sift flour, baking powder, and salt.
• In a separate bowl, combine eggyolks, sugar, water, oil, and cocoa powder. Beat until frothy.
• Combine flour mixture with eggyolk mixture, and continue mixing until well blended. Texture is a gooey batter. Set aside.
• On a separate bowl and using an electric mixer, mixegg whites and cream of tartar. Then gradually add the sugar. Whipped at maximum speed until the egg white becomes merengue in texture (like a white foam).
• Combine batter 1 and batter 2 and fold using a rubber spatula. DO NOT MIX, but only carefully stir so not to deflate the eggwhites foam.
• Pour the mixture in a 10 inch round cake pan or any cake pan available, lined with waxpaper, or mists with oil.
• Place the cake pan in 175C pre heated oven for 40 minutes.

Choco Cream frosting:
2 cups whipped cream
1 cup semi-sweet chocolate
2 tbsp butter
1 cup powdered sugar

• On a bowl, beat whipped cream until peaks. Be careful not to over beat the whipped cream or it may liquify.
• On a separate bowl, melt the semi-sweet chocolate in a double boiler. Add 2 tbsp butter. Once melted, turn off the heat and set-aside. Combine powedered sugar with melted chocolate mix.
• Combine whipped cream and melted chocolate mixture. Fold over.

Cake decoration:

• Divide the chiffon cake in three. So you have three round chiffon cake of equal size.
• Spread part of choc cream frosting at the top of 1st half of Chiffon cake, and cover with the remaining 2 layer of Chiffon cake. So we have a three layered cake.
• Spread the remaining choco cream frosting on top and sides.
• You may garnish with chocolate bits, chocolate pieces, crushed oreo cookies! or just simply cream frosting!

Enjoy!

key tip:
- keep the temperature of beaten cream at 1C to 5C temp.
- use oil instead of butter for moisted cake