Dark Chocolate Cream Chiffon Cake
A light and airy chiffon cake infused with rich dark chocolate and creamy goodness. The cake gets its signature fluffy texture from a gently folded meringue, while the heavy cream and chocolate create a decadent, moist crumb.
Story
This elegant cake combines the airy lightness of a classic chiffon with deep chocolate flavor. The key is handling the meringue gently—fold it in in three additions to maintain all those beautiful air bubbles.
Ingredients
egg yolks
4 large
egg whites
5 large
granulated sugar
90g (divided: 50g for yolks, 40g for meringue)
heavy cream
80ml
dark chocolate (60-70% cocoa)
100g
all-purpose flour
65g
Dutch-processed cocoa powder
15g
baking powder
1/2 teaspoon
salt
a pinch
vanilla extract
1/2 teaspoon
Instructions
1
Melt the chocolate cream
Place the dark chocolate and heavy cream in a heatproof bowl. Set it over a pot of barely simmering water, making sure the bowl doesn't touch the water. Stir continuously until the chocolate melts completely and forms a smooth, glossy mixture. Remove from heat and let it cool slightly.
2
Prepare the yolk mixture
In a large bowl, whisk together the egg yolks with 50g of sugar until the mixture turns pale and thick, about 2 minutes. Add the vanilla extract, then gently fold in the cooled chocolate cream until fully combined. Sift in the flour, cocoa powder, baking powder, and salt all at once. Mix until you have a smooth, lump-free batter.
3
Make the meringue
In a clean, dry bowl, beat the egg whites with a pinch of salt on medium-low speed until they become foamy. Gradually add the remaining 40g of sugar, one-third at a time, increasing the speed slightly each time. Continue beating until you achieve stiff, glossy peaks—the meringue should hold its shape when you lift the beaters.
4
Combine and fold
Add one-third of the meringue to the chocolate batter and fold gently to lighten the mixture. Pour this combined batter back into the remaining meringue and fold carefully until no white streaks remain. Work quickly but gently to preserve the air bubbles.
5
Bake
Pour the batter into an ungreased 22cm (9-inch) tube pan or chiffon cake pan. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in a preheated 160°C (320°F) oven for about 40-45 minutes, until the top springs back when lightly touched.
6
Cool and unmold
Immediately invert the pan onto a wire rack when it comes out of the oven—this prevents the cake from collapsing as it cools. Let it hang upside down until completely cool, about 1 hour. Run a thin knife around the edges and center tube to release the cake. Serve dusted with cocoa powder or a light dusting of powdered sugar.
