Chocolate chip Chiffon Cake Recipe

Name: Chocolate chip Chiffon Cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 4
Cuisine: Korean
Ingredients: 3 Egg yolks; 25g Sugar; a pinch of Salt; 2g Vanilla extract; 25g Vegetable oil; 50g Milk; 55g Cake flour; 15g Cocoa powder; 2g Baking powder; 1g Baking soda; Meringue (3 egg whites + 45g sugar); 30g Chocolate chip; 150g Dark chocolate; 75g Whipping cream; 10g Unsalted butter; Strawberry; Sprinkle; Pink chocolate pen

Cooking TreePublished: 2022-11-06 Updated: 2022-10-2901.9K views

Chocolate chip Chiffon Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a chocolate chiffon cake with chocolate chips embedded in it~

When you add chocolate chips and bake, the chocolate melts in the middle, so you can feel the richer chocolate taste.

I poured ganache naturally on the top and decorated it with chocolate-coated strawberries, but I think the strawberries make it more appetizing~~

Ganache is flowing, so it’s good when you want to eat sweet chiffon cake~*^^*

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate chip Chiffon Cake

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Rating: 5.0/5
( 82 voted )

Serves: 4 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Egg yolks

25g Sugar

a pinch of Salt

2g Vanilla extract

25g Vegetable oil

50g Milk

55g Cake flour

15g Cocoa powder

2g Baking powder

1g Baking soda

Meringue (3 egg whites + 45g sugar)

30g Chocolate chip

150g Dark chocolate

75g Whipping cream

10g Unsalted butter

Strawberry

Sprinkle

Pink chocolate pen

Instructions

Mix egg yolk, sugar, salt and vanilla extract, then add milk and vegetable oil and mix.

Sift the soft flour, cocoa powder, baking powder, and baking soda and mix. Divide the meringue into 3 portions and mix.

Pour a little bit of dough into the mold, sprinkle chocolate chips, and then pour the remaining dough into about 60~70% of the mold and sprinkle chocolate chips on top.

Remove air bubbles using chopsticks and bake in an oven preheated to 170 degrees for 35-40 minutes, turn over, cool completely, and separate from the mold.

Put the dark chocolate and whipped cream in the microwave for about 30 seconds, then add unsalted butter and mix.

Pour the ganache over the chiffon cake and harden in the refrigerator.

Coat the strawberries with the remaining ganache, decorate with sprinkles and pink chocolate pen, and place on the cake.

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