Chocolate Nutella Chiffon

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Chocolate Nutella Chiffon
Adapted from Anncoo Journal

Ingredients:

85g Hot Water
40g Valrhona Cocoa powder
1.5 tbsp Nutella
1 tsp Vanilla extract

5 Egg yolks (65g)
1/2 tsp Salt
65g Canola oil
65g Fresh milk

110g Plain flour
15g Corn flour
1 tsp Clabber Girl Double Action Baking Powder

5 Egg whites
110g Castor sugar
1/2 tsp Cream of tartar

Ganache:
125ml whipping cream
150g semi sweet dark chocolate chips
1 tablespoon butter

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Method:

1.Mix cocoa powder with hot water, then add in Nutella and mix until smooth. Set aside.
2.In a separate bowl mix egg yolks, vanilla, salt, oil and milk until blended. Add in the cocoa mixture and whisk until well combined.
3. Sift both the flours and baking powder together into the yolk mixture and mix until smooth. Set aside.
4. Beat egg whites with medium speed until foamy before adding cream of tartar. Continue to beat while gradually add in castor sugar and continue to beat until firm peak. Reduce mixer speed to lowest and continue to beat a minute.
5.Gently fold the meringue in 3 portions, into egg yolk batter until well blended.
6.Pour batter evenly into prepared pan and bake in a hot water bath at 170C for 30 minutes then reduce to 150C for another hour or until cooked. Temperature and timing is given as a guide only, adjust according to your own oven.
7. Once baked, remove from oven and wait till cake has pulled away from the side of the pan before unmoulding.
8. While cake is cooling, prepare ganache by heating up the whipping cream to almost boiling then pour over the chocolate. Let it stand for a minute before stirring until smooth. Add butter for the shine and let it cooled to room temperature before using.
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13 Comments »

  1. Adeline Sim said

    Thank you for sharing your nutella chiffon cake recipe. Your cake looks so moist and nice. Can also share your chocolate frosting recipe? Thanks.

    Like

  2. How many inch of baking pan to use? Normal or loose pan? Thanks

    Like

  3. Val said

    Your cakes always look so perfect! Can you please help me with the water bath? I used normal pan and baked as stated but there is always a dense bottom layer and the top did not get so brown like yours. Do you take the water pan out somewhen and how much water do you put in? Thanks a lot!

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    • jeannietay said

      I like my cakes to be pale in fact, so you are lucky to manage to get that! if there’s a dense layer, you probably didn’t incorporate the batter with the meringue evenly. water should be 1/3 up the height of pan. Towards the end of the baking time, remove the water pan and reduce temperature to 100C and bake for a further 10 minutes or so to dry up the sides. First, make sure your cake is perfectly cooked through or it will deflate as soon as you remove from oven!

      Like

  4. Oh my! Simply divine. 🍫

    Like

  5. Pei Leng Lee said

    Hi Jeannietay,can I bake as normal without using the water bath method?tqsm

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  6. chngruisi said

    Hi Jeannie, your cake looks lovely and I look forward to trying this recipe someday. But what is special about the Clabber Girl baking powder? May I use any other double acting baking powder? Many thanks!

    Liked by 1 person

    • jeannietay said

      Yes of course, just that I happened to have a bottle so am mentioning it lol!

      Liked by 1 person

  7. Xinyi said

    Can i use cake flour instead of plain flour??

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  8. […] Chocolate Nutella Chiffon (modified from here) […]

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