CHOCOLATE CHIFFON LOAF CAKE
 
Prep time
Cook time
Total time
 
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!
Recipe by The Novice Housewife at https://novicehousewife.com/2010/11/18/chocolate-chiffon-loaf-cake/