Cocoa Batter:
150 gm. Chocolate - chopped
90 ml. water
100 gm. corn oil
25 gm. cocoa powder
65 gm. cake flour
1/2 tsp. bicarbonate of soda
115 gm. egg yolks
Egg White Batter:
225 gm. egg white
100 gm. castor sugar
a pinch of salt
1/8 tsp. of cream of tartar
Method:
(1) Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth.
(2) Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.
(3) Fold egg white into the egg yolk mixture and then pour into a 23" to 25" round chiffon cake pan.
(4) Bake at 175C for about 45 mins. or till cooked.
(5) Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.
27 comments:
hi aunty..how are you??
its been awhile..oopss..you forgot ah...but with an expert hands like yours...everything sure ok lah.. looks and taste delicious anyway..
can share the recipe?
thks and take care !
Aunty :
whatever prelude did not affect the cake texture at all !
looks moist, soft and yummy ! slurps.
cheerios.
Hi prettysue and Yan,
ah...I know all my Hainanese clan friends will console me...thanks ladies. Yes, Yan you are right..it's really moist.
rgds
Hi Aunty Yochana,
I tried baking a bundt cake but it went horribly wrong. the top was burnt but the the bottom wasnt cooked at all...issit the temperature that was wrong? it was at 175 degrees celcius. do you have some advice you could give me?
nabilah
Hi Nabilah,
Next time if your cake has not reach it's baking time yet and the top is still soft and burnt, cover it with an aluminium foil and continue to bake till it is cooked.
rgds
Hi Aunty Yochana,
The cake looked fantastic! I enjoyed choc moist cake although am not really a cake lover.
May I ask for the receipe please..
Happy baking,
Ling :)
dear aunty yochana,
i found your blog a few days ago. from that moment until now your blog is a must. at the moment i'm very busy with my office work but will definitely try your recipe one day. thks and take care!
natasha
dear aunty yochana,
i found your blog a few days ago. from that moment until now your blog is a must. at the moment i'm very busy with my office work but will definitely try your recipe one day. thks and take care!
natasha
dear aunty yochana,
i found your blog a few days ago. from that moment until now your blog is a must. at the moment i'm very busy with my office work but will definitely try your recipe one day. thks and take care!
natasha
Hi
If the cake is done without egg yolks, then is it like Angel food cake? I tried baking my mom that due to her cholestrol level but the cake wasn't as tall as yours. Pray tell if there's oil or butter in the recipe? How was the texture like? Could ypu please share the recipe?
thanks + rgds
Rei
This already look so prefect without the yolk. It must have been made of good quality cocoa as well.. yum yum...
Aunty,
Why is the cake called dark pearl? hehe is it because of the dark choco colour?
Looks like you always have a way to churn out successful bakes, nothing can fail u. :)
It looks delicious! May I have the recipe please?
Regards
Aimei
Hi Aimei,
yeah...i guess it could be the colour of the cake that gave it's name. thanks for your compliments.
rgds
hi aunty,
may i know what type of chocolate did you use?
thanks!
Aunty
Thanks for posting the recipe! :)
Hi MJichelle,
I used Carma for this cake. I use all sorts of chocolate....no particular preference tho... I only use Varlhorna on certain cakes. Too expensive. Carma is half the price of Varlhorna, taste wise - just as good.
rgds.
Hi Aunty
Cake looks yummy!
How many egg yolks and white does your recipe translate to? Tks for help.
Hi Lin,
1 egg yolk = 20 gm
1 egg white = 40 gm.
This is only a rough indication.
rgds.
Hi Aunty
With your magic touch, everything will turn wonder! : )
Cheers
Hi,
thank you all for your kind words.
rgds
Aunty,
Made this chocolate cake yesterday. Turns out a disaster. Interior is moist and soft but not fluffy. Looks like kueh but when u taste it, it's not. During baking it rose up but when cooled down it is very short. Any advise?
delia,
it could be the folding problem. I'm curious...did you use the egg white or omit it?
rgds
Aunty,
I did use the egg white. I fold it in just like in making chiffon cake. Could it be the chocolate problem?
My comment may be too late but I tried making the cake on weekend. Yes, it raised so well but it collapsed badly after it cool down. The texture of the cake was ok but I dun understand why it collapsed so badly. I dun think is the folding problem too. Can I increase the amt of flour? 65g cake flour seemed so little.
I assume this is a chiffon cake and no greasing and lining needed? MH
i think the cake sank because the ingredient of flour is not much enough, please reference the other chiffon cake, 65 gram is for 3 eggs, please correct me if im wrong, tx ^^
Hi Aunty,
Your cakes always look so yummy. Thanks to your blog, I managed to bake a few decent cake that earn me thumbs up from my family.
There's something I don't quite get it from this recipe. Please advise.
(1) In your first step, you mentioned fold in the rest of the ingredients and stir till smooth. Does it matter if I fold in the dry ingredient first followed by the egg yolks, or vice versa?
(2) I understand that you uses a chiffon cake pan for this recipe. As I don't have one at home, can I use a 9-inch cake tin instead?
Thanks in advance! =D
Shi Qi
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