the ingredients are
for chocolate chiffon cake
A; 30g cocoa powder (mixed with 120ml water)
4 egg yolks
100 caster sugar
130g self-raising flour
1/2 tsp baking powder
1/2 tsp sodium bicarbonate
60ml corn oil
1 tsp vanilla essence
B; 4 egg whites
60 g caster sugar
1/4 tsp cream of tartar
for cake filling
500ml chocolate whipping cream
1 tsp vanilla essence
11/2 tbsp instant coffee(mixed with 1 tbsp hot water)
1 tbsp gelatin(dissolved in 40ml water)
6 ripen bananas(sliced)
for chocolate frosting
140ml UHT whipping cream
350g cooking chocolate
1 tbsp butter
I used only half of the ingredients so to bake a smaller cake. Hand whisk and mix well ingredients (A).
Whisk the egg whites, sugar and cream of tartar until stiff. Fold in (A) into (B). Bake in preheated oven for 30 minutes at 180 degrees C.
Just baked chocolate chiffon cake
Invert the cake and let cool completely before cutting into 3 layers by cake cutter.
The 3 layers of the chocolate chiffon cake
For the cake filling, whisk the chocolate whipping cream until stiff. Add in vanilla essence, then coffee mixture and finally the gelatin mixture. I was so involved in the making and spreading of the filling that forgotten to snap the pictures of the whole process from the 1st layer to the top of cake. When completed with the filling, leave in the fridge to set.
While waiting for the cake to be set, I then prepare the chocolate frosting. Heat the whipping cream in double-boiler and add in chocolate and butter. Stir until chocolate has melted. Leave to cool slightly before pouring on top of the cake.
Making of the chocolate frosting.
Pour the frosting over the cake. I decorated the cake with some lightly toasted walnut. Refrigerate until set.
Mmm.......I like it but not as good as those from The Secrete Recipe.
