Japanese Dark Pearl Chiffon Cake 日式黑珍珠戚风蛋糕
I wonder why this cake is called Japanese Dark Pearl Chiffon Cake but it had been very popular among many food bloggers. I just saw Eileen and Ellena posted this recipe recently. I promised myself that I’m going to bake one soon. So here is my cake. I totally agree with Ellena, this Japanese Dark Pearl Chiffon cake is soft and moist. rich and chocolately due to the dark chocolate and cocoa powder but with little flour. I also like it as it’s not too sweet, just to my liking, definitely a nice tea time treat.
Japanese Dark Pearl Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5
Ingredients
- 3 Egg yolks (used large eggs)
- 35g Corn oil (3.5 tbsp)
- 60g Fresh milk (5 tbsp)
- 80g Dark chocolate (used 66% valrhona chocolate) (2/3 cup)
- 15g Cocoa powder (valrhona cocoa powder) (3 tbsp)
- 35g Cake flour/Plain flour (3.5 tbsp)
- ¼ tsp Baking powder
- ¼ tsp Baking soda
- 3 Egg whites
- 50g Sugar (3.5 tbsp)
- ½ tsp Lemon juice
Instructions
- Melt chocolate in a double boiler and stir till smooth, set aside. (I microwaved for 45 seconds)
- In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate, stir well.
- Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth to a thick paste.
- Whisk egg whites at high speed till foamy, add lemon juice into it. Then gradually add in sugar and beat to stiff peak.
- Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
- Pour the batter into a 17cm chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
- Bake in preheated oven at 165C for about 40 minutes at 2nd lower rack in the oven,
- Invert cake pan immediately and let to cool down completely after baked.
Notes
Please keep in mind that all ovens temperature and baking time varies.
- 日式黑珍珠戚风蛋糕
- 这是最近很受欢迎的香浓黑巧克力戚风蛋糕，湿润又轻柔和有一点单性的组织，真的是让人不无法抗拒
- 材料：
- 3个 蛋黄 （全蛋越70克一个）
- 35克 玉米油
- 60克 鲜奶
- 80克 黑巧克力，切小 (我用的是66%的valrhona巧克力)
- 35克 底筋面粉/中筋面粉
- 15可 可可粉 (valrhona可可粉)
- 1/4茶匙 发粉
- 1/4茶匙 苏打粉
- 3个 蛋白
- 50克 细糖
- 1/4茶匙 柠檬汁
- 做法：
- 将巧克力快隔水煮溶，搅拌至滑，备用。（我用微波炉45秒就可以了）
- 蛋黄稍微搅拌后，加入油，再拌入牛奶和溶化巧克力混拌均匀。
- 将所有粉类筛入并搅拌均匀成巧克力糊。
- 蛋白用搅拌机高速搅拌致大气泡，加入柠檬汁搅拌。分次加入细糖打发致坚挺状。
- 将蛋白霜分3次拌入巧克力面糊，搅拌致均匀。
- 倒入一个17cm戚风模子，轻轻把气泡敲出，放入预热烤箱倒数第二层，以165度烤约40分钟。
- 蛋糕出炉，倒扣待凉后脱模，即可切片享用。
- **烤箱温度和烘烤时间务必根据自家烤箱来定
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I’m linking this post to the Little Thumbs Up event, theme for this month, May is ‘Milk’, organised by
Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Tze of Awayofmind Bakery House
Also linking this post to Bake Along 3rd Anniversary, hosted by
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这款蛋糕是我目前为止最爱的戚风蛋糕!真的会’食过返寻味’。。呵呵。。
这个也是我非常满意的蛋糕,好好吃。现在还在回味着,嘻嘻!
Yeah, I have also seen Joceline & Eileen baked this b4. What a beautiful-looking chocolate chiffon cake!
Hi Ann! That's a lovely chocolate chiffon! Me too was wondering why it is called Dark Pearl when I first saw it in Jeannie's blog. I have got to try it too!
lovely chiffon with simple and elegant decoration makes it a gorgeous dessert for the dining table.. or tea… this is a very nice cake indeed
What a beautiful chiffon cake!
Cake looks fantastic, love it Ann
Thanks for your mentioned Ann! Your version of dark pearl looks really yummy too!!! Love everything with chocolate 🙂
it looks like a lovely cake!
Hi Ann,That is one perfectly baked cake! And the little silver pearls adds a touch of elegance to the cake! Thanks for joining Bake-Along's 3rd Anniversary bake!
Ann! you have baked this popular chocolate cake!! so tempting and lovely clicks! Thanks for linkup with LTU!
I swear I'm gonna buy a chiffon pan after drooling over your awesome chiffon cake 😀 You've baked this cake perfectly , Ann !
What a beautiful and tasty looking treat! Everytime I visit here I am always amazed by how good you are at baking and cake decorating! Well done, Ann, keep up the good work :)!
good morning ann, yeah it seems like this chiffon flavour is quite a hit..and there are also another 2 entries who have linked this chiffon cake to our bake along anniversary theme. I hope i can try this out too someday. Gorgeous pic, getting better and better your food photography!
嘻嘻,我最近真的犯懒病,每天只会和你们讨吃,都不做。
这个。。。。我来吃下午茶:)
This cake looks so spongy and perfectly light!
看来我应该要让它插队了。。。。嘻嘻~~
Hi Ann, lovely cake with pearls so elegant.
不知道为什么我现在才看到你的帖子。这个等下一轮我才弄,嘻嘻~
How can I miss this one …. bookmarked. Black pearl sounds Asian!
摆上了珍珠粒, 这真是个名副其实的珍珠蛋糕了!
这个著名的黑珍珠,我还没有试过呐。。。连Ann也赞好,我找天也要做。 你的照片很好看啊,干净利落显示出珍珠的美。
I baked this cake too and totally love it, so do my sons…definitely a keeper. Yours are so neat, I have some difficulty unmoulding it.
Hi Ann, how much ingredients should i use if i use my 8 inch chffion cake pan to bake?
Thank you so much !
Hi SiewCheng, you can use 5 eggs for 8 inch chiffon cake pan.
Hi Ann
Was wondering if I can bake this in a regular aluminium 8 inch cake pan instead of the chiffon pan?
Will the cake be able to rise as well? Do I need to prorate the recipe and adjust the temperature?
Thanks!
Hi Strawberry, I’ve never tried to bake chiffon cake in aluminium pan, not sure whether it’ll rise. But you can bake this recipe in a round cake pan.
Please refer to this post here
http://www.anncoojournal.com/2016/03/chocolate-ganache-cake.html
Dear Ann,
Your cake looks so lovely I am tempted to make it.
Just bought a 9″ chiffon tin do I double your recipe….you mentioned to increase the eggs to 5, what about the other ingredients?
Am new to this, please help.
Thanks for sharing.
Hi Christine,
For a 9″ chiffon tin, you need to use double recipe that is 6 eggs. You have to double the all ingredients in this recipe. Since the 9″ chiffon cake is quite big, you may need to bake about 10 mins or longer.
Thanks and God bless you for giving us an opportunity to enjoy your lovely cakes.
Hi Ann, i want to use your recipe for a birthday cake. And i want to add a chocolate ganache over it. do you have a simple chocolate ganache recipe for this pls? thank you in advance 🙂
Hi Wendy, Yes, I've many cakes coated with ganache cream. You may like to check on my chocolate cakes at Recipe Index on top. or here https://www.anncoojournal.com/2013/03/chocolate-drop-mini-muffins-with-red.html
Thank you so much, Ann. I have a question : i bought Paul's thickened cream today – can this be used instead of whipping cream??
Hi Wendy, I've never used Paul's thickened cream before but I think it is a cooking cream that can be used as whipping cream as well.
Hi Ann, your cakes look all so tasty and in fact I'm trying to bake this dark pearl chiffon now.I'm new to baking and clueless about the functions of my oven. Can i know if the temp should be at 165 degrees with fan on or off? Can you roughly explain when should i on the fan? Sherlyn
Hi, I didn't use the fan mode, just normal temp to bake this cake.
Thank everyone for taking your time to leave your awesome compliments :))
Ann, I baked this cake long time ago, still remember this cake is very yummy! now looking at your beautiful cake, my hand itchy itchy liao heeheehee
这个很好吃,我对它念念不忘呢。。
So airy and smooth! Excellent!
这个mark了还没做,Ann的好美。。^^
hello。。。 good morning。这个来片当早餐真的非常妙。
Hi Ann,This cake originates from aunty Yochana at http://auntyyochana.blogspot.com.au/2007/10/japanese-dark-pearl-cake.htmlI remember that it was a popular cake a few years back and the trend of baking this cake is back again. Yours looks sinfully good too!Zoe
Hi Zoe, Thank you for the link to Aunty Jochana and also the linky link 😀
Hi Ann,Yes that the linky for chocolate cake has closed but no worries at all. I can fix it for you now :DZoe
最近喜欢巧克力口味。蛋糕来一块当茶点。
Dear Ann,
Your cake looks so lovely I am tempted to make it.
Just bought a 9″ chiffon tin do I double your recipe….you mentioned to increase the eggs to 5, what about the other ingredients?
Am new to this, please help.
Thanks for sharing.
Hi Christine,
For a 9″ chiffon tin, you need to use double recipe that is 6 eggs. You have to double the all ingredients in this recipe. Since the 9″ chiffon cake is quite big, you may need to bake about 10 mins or longer.
Thanks and God bless you for giving us an opportunity to enjoy your lovely cakes.
Hi Ann, how much ingredients should i use if i use my 8 inch chffion cake pan to bake?
Thank you so much !
Hi SiewCheng, you can use 5 eggs for 8 inch chiffon cake pan.
Hi Ann
Was wondering if I can bake this in a regular aluminium 8 inch cake pan instead of the chiffon pan?
Will the cake be able to rise as well? Do I need to prorate the recipe and adjust the temperature?
Thanks!
Hi Strawberry, I’ve never tried to bake chiffon cake in aluminium pan, not sure whether it’ll rise. But you can bake this recipe in a round cake pan.
Please refer to this post here
http://www.anncoojournal.com/2016/03/chocolate-ganache-cake.html
Hi Ann, i want to use your recipe for a birthday cake. And i want to add a chocolate ganache over it. do you have a simple chocolate ganache recipe for this pls? thank you in advance 🙂
Hi Wendy, Yes, I've many cakes coated with ganache cream. You may like to check on my chocolate cakes at Recipe Index on top.
or here https://www.anncoojournal.com/2013/03/chocolate-drop-mini-muffins-with-red.html
Thank you so much, Ann. I have a question : i bought Paul's thickened cream today – can this be used instead of whipping cream??
Hi Wendy, I've never used Paul's thickened cream before but I think it is a cooking cream that can be used as whipping cream as well.
Hi Ann, your cakes look all so tasty and in fact I'm trying to bake this dark pearl chiffon now.
I'm new to baking and clueless about the functions of my oven.
Can i know if the temp should be at 165 degrees with fan on or off? Can you roughly explain when should i on the fan?
Sherlyn
Hi, I didn't use the fan mode, just normal temp to bake this cake.
Ann, I baked this cake long time ago, still remember this cake is very yummy! now looking at your beautiful cake, my hand itchy itchy liao heeheehee
How can I miss this one …. bookmarked. Black pearl sounds Asian!
Thank everyone for taking your time to leave your awesome compliments :))
What a beautiful chiffon cake!
I swear I'm gonna buy a chiffon pan after drooling over your awesome chiffon cake 😀 You've baked this cake perfectly , Ann !
Hi Ann,
That is one perfectly baked cake! And the little silver pearls adds a touch of elegance to the cake!
Thanks for joining Bake-Along's 3rd Anniversary bake!
good morning ann, yeah it seems like this chiffon flavour is quite a hit..and there are also another 2 entries who have linked this chiffon cake to our bake along anniversary theme. I hope i can try this out too someday. Gorgeous pic, getting better and better your food photography!
Cake looks fantastic, love it Ann