Chocolate Matcha Chiffon Cake
The extra layer of chocolate cream on top makes the cake so delicious and it really complements well with the chiffon cake
Ingredients
- 69 g egg yolks - 4 egg yolks
- 70 g caster sugar
- 50 ml fresh milk
- 50 ml corn oil
- 50 g cake flour - or plain flour
- 2 tbsp corn flour (starch)
- 1 tbsp matcha powder - mix with 1 tbsp hot water to paste
- 1/2 tbsp cocoa powder - mix with 1/2 tbsp hot water to paste
Meringue
- 163 g egg whites - 4 egg whites
- 1/4 tsp cream of tartar - or lemon juice
- 50 g caster sugar
Chocolate cream
- 120 g semi-chocolate - chop to pieces
- 80 ml dairy whipping cream
- 15 g soft butter
Instructions
- Preheat oven temperature to 160 deg C. Sift cake flour and corn flour into a bowl, mix well and set aside.
- Combine egg yolks and sugar in another bowl, mix well with a hand whisk. Add milk, mix well followed by corn oil and blend well. Sift in flour mixture the second time into the egg mixture and stir well.
- Take out 70g egg yolk mixture and mix with cocoa paste into another bowl and set aside. As the matcha paste is rather thick，add some egg yolk mixture to the the matcha paste and blend well. Then pour the matcha mixture back to the remaining egg yolk mixture and mix well again, set aside.
- Make meringue - Beat egg whites and cream of tartar until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Take about 70g meringue and fold into the cocoa mixture with a rubber spatula. Then fold in the remain meringue into the matcha mixture (do not over mix or you will deflate the meringue).
- Pour in the matcha batter into a 7 inch (removable base) round cake pan (no need to grease pan). Then gently pour the chocolate batter on top and smooth flat with a spatula.
- Bake in lower second rack of preheated oven for about 55 - 60 minutes. Invert cake immediately on a wire rack to cool completely before unmoulding
- Chocolate cream - Place chopped chocolate pieces and butter into a bowl, set aside. Bring whipping cream to light boil at medium heat, then pour over the chocolate pieces. Stir chocolate mixture till smooth. (If you find the chocolate mixture is difficult to stir, place the bowl of chocolate over a pot of hot water ~do not on the heat~ and stir well to smooth.)
- Place chocolate cream in the refrigerator for 1-2 minutes to thicken a little. Stir well chocolate cream again and spread 2-3 layers on top of chiffon cake, evenly with a palette knife or a scraper
- Serve cake immediately or place cake in chiller for a few hours before serving. Cake still stay soft even till next day in the refrigerator.
Notes
remaining chocolate cream can be kept in the chiller for few weeks
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