Japanese pastry notebook · 日式烘焙手記

Double Chocolate Chiffon Cake

雙重朱古力戚風蛋糕

Deep cocoa flavour with pieces of 66% dark chocolate, yet soft, moist and wonderfully light. This version follows Japanese pastry chef Rumi Kojima’s precise mixing method.

Watch the video

Active prep30 min

Rest & chillCool completely

Bake30–33 min

Makes1 × 17cm cake

DifficultyIntermediate

Method 做法

Prepare the pan and oven

Preheat the oven to 180°C / 356°F. Use an ungreased 17cm / 6.7in aluminium tube pan so the batter can grip the sides and rise.

Make the chocolate yolk batter

Gently mix the egg yolks and 30g sugar; there is no need to whip until pale. Combine the warm water and oil, whisk them into the yolks, then sift in the cake flour, cocoa powder and baking powder. Whisk briskly until smooth and glossy with no dry flour.

Whip a stable meringue

Add the salt, a little of the 40g sugar and a few drops of lemon juice to the cold egg whites. Whip on high speed, adding the remaining sugar gradually. Stop when the meringue is fine, glossy and firm enough to hold a peak while remaining flexible. Do not overwhip.

Fold without deflating

Whisk a small portion of meringue into the chocolate batter to lighten it, then pour everything back into the remaining meringue. Cut the spatula through the centre, lift the batter from the bottom and rotate the bowl. Repeat quickly and rhythmically until almost combined.

Add dark chocolate and fill the pan

Before the batter is completely uniform, add the dark chocolate and fold only until evenly distributed. Pour slowly into the tube pan and turn the pan gently so the batter settles evenly. The finished batter should still look airy and thick.

Bake and cool upside down

Bake at 180°C / 356°F for 30–33 minutes, until the top springs back lightly and a skewer comes out without wet batter. Remove from the oven and invert the pan immediately. Leave the cake upside down until completely cool.

Unmould and serve

Once fully cool, release the cake carefully from the pan. Slice with a serrated knife. The crumb should be moist, springy and light, with small pockets of dark chocolate throughout.

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Tools used in this recipe

Removable-bottom anodised aluminium chiffon cake pan

Removable-bottom anodised aluminium chiffon cake pan, alternate view 2

Watch & bake along

Follow MolalaCook step by step to build a stable meringue, fold the cocoa batter gently and bake a tall, airy chocolate chiffon.

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✦Meringue matters · 蛋白霜重點

Cocoa and chocolate contain fat that can weaken the foam, so the meringue needs to be slightly firmer than for a plain chiffon. It should still look glossy and elastic, never dry or grainy.

↻Fold with rhythm · 翻拌技巧

Move the spatula and bowl together: cut down the centre, lift from the bottom and rotate. Stop as soon as the batter is evenly coloured so you keep as much air as possible.

▣Storage · 保存方法

Keep the cooled cake in an airtight container for one day at room temperature or refrigerate for up to three days. Bring chilled slices back to room temperature before serving for the softest crumb.

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Double Chocolate Chiffon Cake