The BEST Chocolate chiffon cake 6" | Chocolate Truffles | Chocolate Ganache | 6”巧克力戚风蛋糕 | 超浓郁、蓬松、柔软

[@dizijoyjoy]

Thank you for the recipe! I tried the Strawberry chiffon and this chocolate and both turned out great!! Thank you once again!!

[@tse_bakery_9582]

You're welcome!! I'm SO HAPPY that it works for you! Thanks for letting me know!! ☺

[@cake3020]

great video!

[@tse_bakery_9582]

Thank you!!!

[@Vannawa]

حبيييييييييت واضح لذيذة ومو صعبة الصنع 🥹💗

[@cocodoan3533]

I love all your videos! Is this unsweetened cocoa powder? Also, would this recipe work for cupcakes?

[@tse_bakery_9582]

Thank you! ☺☺ Yes it's unsweetened cocoa powder. It will work for cupcakes too! Baking time for cupcake will be a little different. 275F for 35 minutes, turn to 150C/300F and bake for 15 minutes. Check it with a toothpick to make sure before taking out from the oven. 😀

[@waikuenkam7209]

Wowow everything made from scratch

[@tse_bakery_9582]

😁😁

[@shrooks]

Hi.. beautiful videos.. just wanted to know.. how high is you 6 inch cake pan?

[@tse_bakery_9582]

Thank you! ☺ The cake pan is 2.5" tall 😀

[@LensaFita-ty3fq]

Big fan here.... Doing ur chiffon cake lately and loving it. Obviously. I made this with 6 inch but wanted to do 8 inch can u Share the measurements please. Thanks in advance

[@tse_bakery_9582]

Thank you! I'm SO glad you enjoyed it! 🥰. For a 8" cake you'll need 5 eggs: *Cake* • 5 Eggs • 65g Veg. Oil • 80g Cake flour • 25g Cocoa powder • 80g Milk • 75g Sugar • 1/2 tsp Cream of tartar Baking time and temperature will be the same. *Chocolate Ganache* • 2/3 cup semi-sweet chocolate chips • 1/3 cup heavy whipping cream *Chocolate Whipped Cream Frosting* • 2 cups of heavy whipping cream • 1/5 cup of semi-sweet chocolate chips

[@LensaFita-ty3fq]

Thank you so much.

[@tse_bakery_9582]

@@LensaFita-ty3fq You're welcome 😀

[@anniewey]

If the cake came out too dry do i reduce the cocoa powder? And why is it when i let it cool upside down it seems to shrink on the sides?

[@tse_bakery_9582]

If the cake is too dry you could try adding 5-10g of veg. oil. A chiffon cake can shrink or deflate for a number of reasons, for example: (1) Egg whites that are under- or over-whisked. (2) If the meringue isn't folded into the batter correctly, it can knock out too much air and prevent the cake from rising properly. (3) If it shrinks in the middle, most likely because the oven temperature might be too low, causing the cake to not rise properly. A low temperature can also cause the cake to be denser and heavier, which can lead to sinking in the middle. (4) if it shrink on the sides, then it can be because oven temperature may be too high. Each oven works differently and therefore it is always hard to be absolutely precise when we follow a particular recipe. The best way in this is to experiment each time when we bake. I did that when I first started to bake in the past and once I found something that works I'll just stick to that. Hope this helps 🙂

[@anniewey]

@@tse_bakery_9582 grateful for the detailed explanation! yep mine was shrinking at the side, prolly due to the meringue. anw will get to try baking a few more times. thanks lot! love your channel!

[@tse_bakery_9582]

@@anniewey You're so welcome! I'm so glad you enjoyed the video 😍... yeah, chiffon cake is relatively an easier cake to make compare to other but there are some details that we just have to test out before we can nail down what works the best, like oven temperature, how to observe when meringue is done beating, how long to bake it, and so on... once you master that then making every other flavor will just be a piece of cake! 😀

[@savannahpollyniak7860]

How whimsical

[@YiwenZou]

@frank plz order this for my birthday

[@tse_bakery_9582]

🤣🤣🤣

[@8139angel]

Chiffon cake doesn't need add milk/sugar syrup to moist it, right??

[@tse_bakery_9582]

No you don't have to add those after slicing it, unless, you think the cake is over-baked --- after you slice it, it crumble too much and don't hold together at all. 🙂