Double Chocolate Chiffon Cake | Rich, moist, soft, made with real chocolates

Wish everyone a merry, safe and healthy Christmas this year! I guess we can all agree that chocolates have become one of the essential item when it comes to Christmas so I made a double chocolate chiffon cake this year. It is richer than chocolate chiffon cake which only uses cocoa powder. However, because of the added fat of the melted chocolates, it is important to have a meringue that's whipped to perfection or else the chiffon cake will be dense other than light and airy.
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↓ Very Rich Double Chocolate Chiffon Cake recipe ↓
Mold size: a 6-inch tube/chiffon/angel cake pan
(avoid non-stick pans)
♦ Ingredients:
►Yolk batter:
3 egg yolks
Sugar 15g
Vegetable oil (I used canola oil) 35ml
Dark Chocolate 70% 20g
Milk 60ml
Cake flour 40g
Cocoa Powder 10g
►Meringue:
3 egg whites
Lemon juice 1 teaspoon (5ml)
Sugar 50g
Corn Starch 5g
►Decoration:
Whipping Cream 150ml
Cocoa powder 8g
Chocolate pieces of your preference
雙重巧克力威風蛋糕
模具: 6吋中空模1個
(烤模材質不可以防沾)
♦ 材料:
►蛋黃麵糊部份:
蛋黃 3個
細砂糖 15克
液體植物油 35亳升
70% 黑巧克力塊 20克
牛奶 60毫升
低筋麵粉 40克
可可粉 10克
►蛋白霜部份:
蛋白 3個
檸檬汁 1茶匙 (5毫升）
細砂糖 50克 (分3次下)
粟粉 5克
►裝飾:
淡忌廉 150亳升
可可粉 8克
巧克力塊 隨意
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#chocolatechiffon #chiffoncake