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!!!

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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