Chocolate Chiffon Cake!!!

One of my master piece!! I usually take orders for cakes and most of the request I get is for this cake. They are very soft, delicate, fluffy and delicious too... This recipe can be used to make cupcakes as well. This same recipe you can use for Vanilla Chiffon Cake, you will just need to delete the portion of adding cocoa powder and coffee... Instead of coffee you may add water.. It can be altered for Chocolate chiffon as well... Since I am a coffee lover, I prefer to add coffee in most of my chocolate cakes.... You might feel the recipe as a lil too long.. But once you start making it u'll find this as the easiest cake recipe and will turn your favorite for sure :) You can always half the recipe if you need a small cake and can double the recipe if you need a cake around 2.5 kg+..

So now on to the recipe... For the frosting, I have made a Chocolate glaze and whipped cream for swirls and filling... U can use butter cream Icing or whipped cream completely or you could even have it as it is as a tea cake....

 Ingredients:

For Cake:

Flour                                                             2 cups

Eggs                                                              7 (separated)

Baking powder                                             2 tsp

Baking Soda                                                 1 tsp

Cocoa Powder                                              1/4 cup

Sugar                                                            2 cups

Oil                                                                1/2 cup

Coffee / Water                                             1 cup

Vanilla Essence                                           1 tsp

Salt                                                              1/4 tsp

For Glaze:

Cooking Chocolate                                      180 gm

Butter                                                           50 gm

Light Corn Syrup                                         2 tbsp

Vanilla Essence                                           1 tsp (optional)

For Filling:

Whipping powder                                        2 sachets

Cold Milk                                                    1/4 cup

Cocoa Powder                                             2 tbsp

Coffee Powder                                            1 tsp

Sugar                                                           1/4 cup(if required)

Vanilla Essence                                           1 tsp

 Method:

Cake:

1. Preheat your oven at 165C for 10 mins. 
2. Separate the egg white and yolks in separate bowls and keep this on the kitchen counter for 30 mins. We will need 7 egg whites and 6 yolks.
3. In a large bowl, sift flour, baking powder, baking soda, 1 cup sugar, salt and cocoa powder. Mix this well and keep aside.

4. Now in another bowl, slightly beat the egg yolks with a wire whisk using your hand. Now add oil, coffee and vanilla essence into this and mix well. Keep this aside.
5. In an electric stand mixer with whisk attachment or with a hand mixer beat the egg whites until foamy.
6. Once they r foamy, add rest 1 cup of sugar into this and beat until stiff peaks form.
7. Now into the dry ingredients, make a well in the center of the bowl and add thee egg yolk mixture and mix well.
8. After that add the egg whites in 3 steps few at a time and slowly incorporate this. PLEASE DONOT OVER MIX. We dont want the eggs to get deflated. So carefully mix this from the bottom to the upper portion just until incorporated.
9. Grease the pan and layer the baking sheet into it and pour the batter into it for about 3/4 of the pan. Tap the pan on the surface to avoid air bubbles.
10. Bake this for about 40 - 45 mins. The time will differ for each type of oven. So after 30 mins you can keep checking the cake. 11. Remove the cake from the oven when its completely done ie; a toothpick inserted in the middle comes out clean. Let this cool for about 1 hour.

Filling:
1. In an electric stand mixer with whisk attachment, beat the whipping cream until smooth and fluffy, add sugar if required.
2. Add cocoa powder, coffee powder, vanilla essence and beat until stiff peaks form. 
3. Refrigerate this for 30 mins
Glaze:
1. Over a saucepan of simmering water, place a steel bowl and add chocolate, butter and corn syrup.
2.Double boil this until everything is melted. Let it cool slightly.

Assembling:
1. Once the cake has cooled, you may slice it into any thinner slices as desired. Soak each layer in sugar syrup and spread the filling above them until the top most layer.
2. On the top most layer pour the glaze and let it drop to the sides and cover the cake completely.
3. Keep this refrigerated for 1 hour. Once it has cooled, you may do some designs as I have done in the picture with the left over filling. Keep this refrigerated for another 2 hours.
4. Serve cold with a cup of coffee.... Hmmmm yummy yummy Chocolate chiffon cake is ready!!!! :):)