CHOCOLATE CHIFFON LOAF CAKE

A light and soft chocolate chiffon loaf cake flavored with orange liqueur. A simple and easy recipe, perfect for any occasion.

Edited to add on April 30, 2018: This recipe for chocolate chiffon cake is super easy and yields a fluffy, soft and moist chocolate cake. Addition of orange liqueur elevates the taste of this chocolate chiffon loaf cake taste even more. Feel free to skip it in case you don’t have any on hand. While the top most picture on the post is the most recent, the one directly above went with the original post that went live on November 18, 2010. I am happy to say that I have learnt a lot about photography in the last few years and I hope I continue to grow and never stop learning.

Original Post:

So, we are back to just the two of us in our house. Said bye to V’s parents on Sunday and came back home to an empty house. After one month of Mom’s cooking lessons, catching up on family gossip, Papa’s watering the garden, and celebrating festivals together, V and I are both alone again in the house. From being so busy to not find time to log on to the net, I now have ample time on hand, and of course, back to having nothing to do in the afternoon. Which means- I am back to blogging :)! And, that too with a chocolate chiffon cake! There couldn’t be a better way to come back!

This cake is very, very soft- like the name suggests its like chiffon- light and soft. The recipe is adapted from Classic Home Desserts by Richard Sax. I couldn’t find vanilla essence in my house, which came as a shock to me, because its never happened that I don’t have a bottle of vanilla essence in my pantry. So, instead I used a teaspoon of Godiva chocolate liqueur (like I needed an excuse for doing that!), notching up the cake a little.

CHOCOLATE CHIFFON LOAF CAKE

 

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Prep time

15 mins

Cook time

55 mins

Total time

1 hour 10 mins

 

Serves: 1 9 inch loaf

Ingredients

• ⅓ cup unsweetened Dutch- process cocoa powder (in case, dutch process cocoa is not available, switch the baking powder called below for 1 tsp baking soda)
• ½ cup boiling water
• 1 tsp instant coffee powder
• ¾ cup cake flour ( I have used all purpose flour too with good results, though cake flour is ideal)
• ¾ cup sugar
• 1 tsp baking powder
• ¼ cup vegetable oil (use an oil which is neutral in taste)
• 2 large egg yolks
• 1 tsp pure vanilla extract
• 2 tbsp grand marnier (optional)
• 4 large egg whites
• Pinch cream of tartar

Instructions

1. Preheat oven to 180 C/350 F. Line a 8 by 4 inch loaf pan with parchment paper.
2. In a bowl sift the cocoa powder. Add boiling water and instant coffee. Whisk till blended. Add the oil, egg yolks, vanilla and grand marnier to it. Whisk well.
3. In another bowl, sift the flour with the baking powder and ½ cup of the sugar.
4. Add the cocoa-water mix to the flour mix and stir till combined. Don't over mix.
5. In a grease free bowl, beat the egg whites with the cream of tart until soft peaks.
6. Gradually add in the sugar and beat whites till stiff peaks.
7. Fold ¼ of the beaten egg whites to the chocolate mixture, to loosen the batter.
8. Gently fold in the remaining batter, making sure to not deflate the whites.
9. Scrape the batter into the prepared pan; smooth the top.
10. Bake until toothpick comes clean when inserted in the centre of the cake, about 50 minutes (start checking after 40-45 minutes, depending on your oven)
11. Cool cake in pan on wire rack for 10 minutes. Invert and let cool to room temperature. Enjoy!

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