Monday 11 October 2010

Chocolate Chiffon Cake with Multigrain & Mixed Fruits

I have almost forgotten this yummy chiffon cake that has being hiatus inside my half-drafted post section since late August till now. As regular readers of this blog, I am sure you knew we love anything that is made of chocolate. So for this chiffon cake I used some cocoa powder, mini chocolate chips and dark chocolate chunks as main ingredients. And in order to enhance it’s outlook, I sprinkle generous amount of store bought Multigrain mixture and dried mixed fruit for that extra texture and colour.

This is the cross section of the inner texture of the chocolate chiffon cake where you can find some trace of the chocolate chunks and chips.

Here are some of the dry ingredients used for the chocolate chiffon cake.

Ingredients: (for 7" tube pan)
3 Large Egg Yolks
40g Caster Sugar
40ml Corn Oil/Vegetable Oil
60ml Water
50g Top Flour/Cake Flour
30g Cocoa Powder
1/2 Teaspoon Baking Powder
30g Dark Chocolate, roughly chopped
30g Mini Chocolate Chips
5 Large Egg Whites
30g Caster Sugar

70g Pre-mixed Multigrain Mixture
30g Pre-mixed Dried Mixed Fruit

~ I used the "Breakfast Mixed" from cold storage that consists of raisins and cranberries
~ Usually I prefer to use 70% Dark Chocolate for baking.

This photo shows the steps on preparing the chiffon cake batter.

1. Separate the egg yolk and white into two separate mixing bowls. (carefully do not leave any trace of egg yolk in the egg whites mixture) then use a balloon whisk to whisk the egg yolk and castor sugar(add in 3 separate additions) till thick and sticky.
2. Slowly drizzle in the oil while continue to whisk at the same time, follow by adding the water and whisk till the mixture is well combined.
3. Add sifted flour mixture(flour, cocoa powder and baking powder) into the egg batter and continue to whisk till the flour is fully incorporated into the batter.
4. Next by using a spatula, stir in the chocolate chunks and mini chocolate chips till combined.
5. Preheat the oven to 180 degree.
6. Beat egg whites and 1/3 of the caster sugar with an electric mixer until mixture becomes frothy and foamy. Add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. (the whole process takes about less than 5 minutes)
7. Use a balloon whisk to whisk in the stiff egg white into the egg yolk batter in 3 separate additions, with the 1st addition to incorporate the whites into the yolk mixture till combined leaving no trace of whites.
8. Next add in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of whites and the mixture are well combined.
9. Before pouring the mixture into the tube pan, use a spatula to give it a final stir to make sure there is no flour or egg whites mixture at the bottom of the mixing bowl.
10. Lift up the bowl to height, then pour the mixture into the tube pan and tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.

11. Scatter the prepared toppings on top of the batter, baked the cake in the preheated oven for about 30 minutes or when the surfaces turns golden brown. (you can insert a skewer into the centre and test if it comes out clean)
12. Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould.
13. To remove the cake from the pan, run a thin-bladed knife(i use a small rubber saptula) around the inside of the pan and the center core.
14. Release the cake and run the knife/spatula along the base of the pan to remove the cake.
15. Cut into serving size and serve with a cup of tea or coffee

This is the final product after about an hour and a half of preparation, baking and cooling before you get to taste the cake. This is a soft and rich chocolate chiffon cake with an extra crunchy texture from the grains and dried fruits. You can always mix and match for your topping with assorted nuts or etc if you don’t have any multigrain or dried fruits available in your kitchen pantry.


  1. I baked a similar chiffon before, using other recipe, and I failed... :(

    Not sure what's the problem, I used the same mould same temperature same timing, but my cake dropped out of mould while cooling on the table

  2. i think the nutritional and health benefits of this cake just went up three notches with the addition multi grain and dried fruits. :)

  3. the chiffon cake looks so soft and fluffy and chocolaty too, I can have many slices at one go.

  4. Hi Neyeeloh,

    Baking chiffon cake biggest challange lies on the combination of egg yolk and whites. Your problem might lies on incorporaton of the two above or the cake is overbaked due to the temperature of different oven hence the circumference of the cake shrinked leading it to drop from the mould while cooling.

    Hi crestabakes and Jess thanks for the comments :)

  5. Ellena

    May I know which brand of the oven are you using? I'm sourcing for a new oven now.

  6. Hi Michelle,

    Currently I am using the "ARISTON" fan and there a lot of new model oven available in leading stores too. ARe you from Singapore? If yes, you can check up with Courts and Harvey Norman on their promotion too :) HTH

  7. Hi Ellena

    Thanks for your advice. Yes, I'm from Singapore. There are too many brands & model in the market and I'm really lost.

  8. You are spot-on. I love anything chocolate and also anything chiffon :)


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