Chocolate Chiffon Cake

Dry Ingredients

All purpose flour/Maida  - 200gms

Cocoa powder – 25gms

Baking powder – 2 teaspoon

Baking soda – 1 teaspoon

Salt – 1/2/ teaspoon

White Sugar - 150gms

Method

Sieve all the dry ingredients and mix well. Keep that aside.

Wet Ingredients

Egg Yolks – 5 nos (separate yolks of 5 eggs and white of 6 eggs)

Oil – 120 ml ( I use sunflower oil )

Water – 180 ml

Vanilla Essence – 1 table spoon

Method

Whisk the egg yolks. Add oil to it and mix well. Then add water and vanilla essence. Keep it aside

For Cream

Egg Whites – 6 nos ( which is already separated)

White Sugar – 150 gms

Method

Beat the egg whites using a hand mixer and add sugar slowly to it and beat well until you get a fluffy cream.

Chocolate Glaze

Chocolate – 175 gms ( I use Hershey’s Dark Chocolate)

Butter – 50 gms

Vanilla Essence – 1 tea spoon

Method

Melt the chocolate and butter and add vanilla Essence.

Procedure

Add wet ingredients to the dry ingredients and mix gently. Now add the cream to this and mix well. Grease a baking tray with butter and bake this mixture in 180° for 45 minutes.Now pour the chocolate glaze over the top of the cake and push it to the sides using a knife.