Choco Nutella Chiffon Cake Recipe

Thanks to Karen Tay for her creativity to combine Ancoo's Recipe and the Pandan Chiffon Recipe from The Baking Biatch to create this amazingly fine crumbed, light, yet holds this rich chocolatey Nutella Hazelnutty taste and mouthfeel. I start to love to beat my whites up by hand. The bubbles are soooo fine compared to machine whisked versions! Also a good workout! This recipe goes into my library and I will definitely be using it again and again as a base cake!

 

Choco Nutella Chiffon Cake Recipe (5 egg version)

For an 8 inch (20cm) chiffon tin

 

(A)

30g Valrohna Cocoa Powder

65g hot water

1 heaped tablespoon Nutella

1 tsp vanilla extract

60g canola oil

(B)

110g cake flour

½ tsp baking powder

A pinch of salt

(C)

5 egg yolks (from 55-60g eggs)

50g fine sugar

(D)

5 egg whites

50g fine sugar

A pinch of cream of tartar (Optional)

Method:

(A) Mix cocoa powder with hot water, add in Nutella, Vanilla extract and canola oil. Mix well. Leave to cool down.

(B) Sift cake flour, baking powder and salt together.

(C) Whisk egg yolks and sugar by hand and creamy.

(D) Whisk egg whites with cream of tartar (if using) until foamy, add in sugar in 2-3 steps and whisk till medium stiff peaks.

Mix (A) into (C), whisk thoroughly and Mix in (B) till well combined. Finally, Fold in (D) in 3 steps, using first part to lighten up the mixture and with a scraper, scrape the bottom of the bowl to ensure that all the batter is well incorporated. Pour SLOWLY into ungreased, clean and dry chiffon tin (Pouring slowly will help to break the large bubbles and ensure you have a fine structured product.) Tap the tin lightly on the countertop a few times before baking it in the preheated oven at 160 degrees for about 50mins or until cake springs back to touch and a skewer inserted comes out clean. Overturn and cool for about 1hr before removing from tin.