Wednesday, February 18, 2015

A Very Moist Chocolate Chiffon Cake - Japanese Dark Pearl Chiffon Cake

"Mummy, what is this cake?" asked my son while pointing at this cake.

"DARK pearl chiffon cake." I replied.

"BLACK pearl chiffon cake??? This name is so funny! Isn't this the boat from Pirates of Caribbean?" These remarks came with a series of LOL kind of laughter and I was teased crazily because of this silly name.

What can I say?

Please don't ask why is this cake having such a tacky name because I simply don't know. All I know that this is the chiffon cake recipe that everyone from the Asian blogging world is baking last year and the first one originates from Yochana's Cake Delight in the year 2007! I blamed myself for baking this recipe so late because this is the chocolate chiffon cake that I'm after. It is really moist and fully packed with chocolate flavours!

Proudly presenting our Japanese dark pearl chiffon cake. Hope that this cake is like the dark and swift boat (the Black Pearl) from the movie, Pirates of Caribbean? that will bring us lots of gold and treasures for our Chinese New Year 2015!

Gong Xi Fa Cai to everyone!!!

Japanese dark pearl chiffon cake
An impressive and moist chocolate chiffon cake - Japanese dark pearl chiffon cake
The cake is made of melted dark chocolate and preferably the ones with 55% cocoa.
Whisking the egg yolk mixture.
Whisking the egg white mixture.
Combine all together and bake!
The cake won't rise a lot but it will be tender and delicate in its texture.
Beautiful and auspicious!!!
I'm feeling lucky for this Chinese New Year!!!

Feeling lucky for this CNY? I know one person is... and she is the winner for our US$160 giveaway and she is Deb.L.
Congratulation Deb!

Now, here's the recipe that is mostly adapted from Anncoo Journal
I'm using Ann's recipe as hers is the first that I find via my "Japanese Dark Pearl Chiffon Cake" Google search.

Makes one 15 or 17cm round chiffon standard cake pan
80g dark chocolate, preferably Callebaut dark chocolate callets with 55% cocoa or chocolate that is less than 70% cocoa as the difference in their fat content might change the overall texture of the cake
3 egg yolks (large from 70g eggs)
35g canola oil
60ml (1/4) cup milk
15g Dutch processed cocoa powder, preferably Valrhona
35g all purpose flour
1/2 tsp baking powder
3 egg whites (large from 70g eggs)
50g sugar

Preheat oven to 160°C or 150°C fan forced.

Using a double boiler or a microwave with low power, melt chocolate and stir till smooth. Set aside to cool slightly.

In a large mixing bowl and using a whisk, mix egg yolks, oil, milk and melted chocolate until combined.

Sift in flour, cocoa powder and baking powder into the egg yolk mixture. Mix until combined. Mixture will look like a thick paste.

Using an electric mixer with a whisk attachment, beat egg whites at medium low speed until foamy. Increase beating speed to medium high. While beating, add sugar gradually and beat until mixture form stiff peaks.

Using a spoon, fold egg whites mixture into the yolk mixture in 3-4 batches until well combined.

Pour the batter into an un-greased chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.

Bake in preheated oven at 160°C or 150°C fan forced for 40 min. Remove the cake from the oven and invert it immediately and allow it to cool completely. Remove the cake from the pan. Slice and serve.

Happy Baking
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  1. Beautiful cake Zoe, I absolutely love the intensity of the chocolate and yes, like the word "moist"...thanks for sharing the recipe...
    Have a great week :)

  2. Looks divine! I need the chocolate fix!!

  3. Dark pearl chiffon? Sounds camggih, hehe.. Looks and taste so good, anything chocolate, bring and give me! I want to eat this with vanilla ice cream, yummmzzzz..

  4. Your cake looks fantastic and I love the dark colour of it :)

  5. Hi Zoe! Dropping by to wish you and your loved ones a very happy and prosperous year! Gong Xi Fa Cai!

  6. So beautiful :) I love moist chiffon cake!

  7. Happy new year to you, Zoe.
    Wish you and family have a happy and prosperous new year. ^^

  8. I am in love with this cake.. Looks so delicious! And beautiful!

  9. Zoe, you are not alone. When I baked this cake previously, I was asked 'Pearl Chiffon cake'?? Where is the pearl? Who cares where is the pearl ar. This chocolate chiffon cake is definitely soft, moist and chocolatey. I love it too!!

  10. Hi Zoe, Gong Xi Fa Cai!!!
    Your chocolate chiffon looks so light and airy. Definitely worth try to bake it again and again.
    Thanks for your shout out :)


  11. Chocolate? Say no more! Who can resist? Certainly not I, particularly when chocolate is made into such a luscious cake. This is wonderful -- thanks.

  12. Beautiful cake. I love how moist it looks.

  13. Soo beautiful, moist and yummy cake...... :)

  14. Hi Zoe,
    Agree with you ... an impressive and moist chocolate chiffon cake. I loved it too ^-^
    Wishing you & family a blessed Lunar New Year! Gong Xi Fa Cai !

  15. Zoe, wishing you and your family Gong Xi Fa Cai! Love the chiffon cake. I have seen it many times in the last few years but haven't got around to baking it. It does look very chocolaty and moist from your photo. Another cake added to my to-bake list!

  16. Hi Zoe, (I hope I got it right this time, lol...:)

    Your Chiffon Cake looks stunning. I love that your son questioned its name. It show he is interested which is always a good thing:) I haven't made any kind of Chiffon Cake in quite some time. To think how moist and airy it must be just makes me want a piece right now.

    Thank you so much for sharing, Zoe...Wishing You and Yours a very Happy and Prosperous New Year!

  17. Freaking delicious Zoe! I love fluffy moist light cakes and so does most of my family! I however do not have a mixer at all and that's why I have issues making many things or simply can't or don't make them! Hope your family had a great CNY day!

  18. Hi, Zoe! Gong Xi Fa Cai! This is one of the chiffon cake that I plan to bake since last year but still not baking it yet 😂
    May the year of goat bring you abundance of joy & prosperity!

  19. Gorgeous chiffon cake- it looks so light and full of chocolate. Happy New Year- Gong Xi Fa Cai!

  20. I'm drooling, Zoe! Bet you must be busy baking & feasting at the same time. Happy CNY, dear! xoxo

  21. I love chiffon cake, plus its chocolate! Gong Xi Fa Cai to you and family.

  22. Gong Xi Fa Cai, Zoe! I bet you're having a great time. Gorgeous cake ^.^

  23. Hi Zoe, I just stumbled upon your blog, and wow, so many yummy recipes to try :)
    I have just moved to Melbourne. Do you know where can I buy the chiffon cake tin over here?
    Thanks, and I'm gonna try some of your recipes soon.
    - T. Khim

    1. Hi Khim,

      I bought most of chiffon cake pans when I was in Asian countries like Singapore but you can either buy them from online baking shops from Asian countries or ebay and they will send to your place at Melbourne. Have fun shopping!


  24. hi zoe
    i only have a 22cm tin.. can i use this recipe or should I double it? thanks

    1. Hi Carolyn,

      I usually use chiffon recipes with 5-6 eggs to bake a tall 20 cm cake. You might like to use double this amount or use a recipe with 8 eggs to bake yours.



  25. I will give it a try later after work.. hehe.. my today project

  26. Hi can I use a 7 in wide and 3 in high aluminium round tin? When you said un-greased tin, wouldn't the cake be stuck? Thanks in advance.

    1. Hi, To bake a chiffon cake, it is best to use a 6-7 inches chiffon cake tin (the one with a hole in the middle for better distribution of heat) and I'm not sure if the a round tin without the hole will work. Yes that you don't grease the tin when you bake a chiffon cake. You can use a spatula to scrape the side of the cake for removal or if you are brave enough, you can press the cake to release its sides from the tin. Cheers!


  27. Hi Zoe, I love moist cake and when I chanced upon your blog, I was blown away. I have a 23cm cake tin. How do I increase the portion of your ingredients to match my tin size, i.e. do I take 23/17 and multiply against each your ingredients? Appreciate your advice.

    1. Hi Evelyn,

      Hi Evelyn, I usually use chiffon recipes with 8-10 eggs to bake a tall 23 cm chiffon cake. You might like to use triple this amount or use a recipe with 9 eggs to bake your 23 cm cake. Can't do 23/17!!! :p Double of this recipe with 6 eggs will make a flat 23 cm cake for sure. Need to triple... Have fun trying! Cheers!

  28. Thanks Zoe for the confirmation that I can't use 23/17. I will play around with triple the amount of ingredients. Thanks again.

    1. No worries. Have fun baking! :)

  29. Dear Zoe,
    I was about to start baking this "Very Moist Japanese Dark Pearl Chiffon Cake" when I chanced upon another of your "Ultra Soft and Moist Cocoa Choc Chiffon Cake". Other than one with chocolate, while the other without, what is the difference, e.g. in terms of texture, moistness, softness, etc?

    On the ingredients, I noticed the "Ultra Soft & Moist Choc Chiffon Cake" has corn flour, while the other one doesn't have. What's the reason for the corn flour?

    And why not cake or top flour? Because I use all purpose flour when I first started baking chiffon cake, without paying attention to the recipe and it was a total failure coz the cake collapsed into kueh.

    Can I use cake/top flour? If so, what is the weightage?

    Apologize for asking so many questions. Thanks for your patience in answering them.

    Thanks, evelyn

    1. Hi Evelyn,

      To answer your questions...

      1. Cocoa has softer texture which is more like chiffon cake. Dark Pearl has more chocolate because the added chocolate.

      2. Corn flour reduces the gluten content of the flour used and will make cake softer than using just cake or all purpose flour.

      3. Cake and top flour are both different flour with different protein content. Your cake collapsed into a kueh like texture is because you didn't bake it long enough.

      4. Yes you can use top flour but your cake won't be as soft as using cake flour. Please use the exact weight as mentioned. You can substitute corn flour with cake flour but I don't recommend top flour.

      Have fun baking!