I was searching for Double Chocolate Cake Chiffon cake’s recipe and I decided to give Apron’s recipe a go.
But she uses 20cm (8”) tube pan whilst I only have 6” at home, I found another video that teaches ingredients conversion.
I’ve got the conversion done and gave it a go yesterday but it failed, the cake wasn’t fluffy, it sunk and there are lots of unmelted chocolate spots.After much of troubleshooting researches and discussion with baker friends, they suggested that I might have overwhipped the egg whites; a friend also suggested that may be I should pour in the vegetable oil with chocolate and melt them together cause in my first attempt, the melted chocolate went back to half solid when I was about to mix it with egg yolks.
So I executed the same recipe again today and it was a success with few adjusted steps:
1. With Thermomix, 3 egg yolks should just need 3 minutes at speed of 3.5.
2. Melt the chocolate with vegetable oil to help sustaining the melted chocolate in fluid form.
Here’s the finalized Double Chocolate Chiffon Cake Recipe for 6″ tube pan.
Double Chocolate Chiffon Cake for 6″ Tube Pan:
Ingredient A:
- 3 egg yolks
- Caster sugar 16g
- Vegetable oil 24ml
- Fresh milk 40ml
- Dark chocolate 40g
- Cake Flour 48g
- Cocoa Flour 12g
Ingredient B:
- 3 egg whites
- Caster sugar 48g
- Lemon juice 2ml
Hope this post helps those who are troubleshooting the making of Double Chocolate Chiffon Cake.
P/S 2: I personally thinks that a great spatula reduces frustration, would highly recommend spatulas from Chefmade, i got it from Shopee and you should check this out to know what to look out for before you get one for yourself.
前天搜索双重巧克力戚风蛋糕食谱时，决定试用 Apron 的食谱，但她用的是 20cm 中空模（8 寸），而我想做的是 6 寸双重巧克力戚风蛋糕，于是参考了这个食谱换算法算出了 6 寸双重巧克力戚风蛋糕的食谱，但未成功。
檢討後，我發現昨天的蛋白打發後，雖然很輕，但不柔，問了幾位有烘培經驗的朋友後，她们一致認為那也許是我把蛋白打發過度了。另外就是，我发现在倒入巧克力液時，它已经有點變回半凝固狀態，以至於麵粉無法完全與之融合。
今天，同一份食材清單，我再試了一次。這次，我把巧克力和植物油放在一起融化，然後減少打發蛋白時間。將完成打发的蛋白折入時，我就覺得這次應該會成功。（使用 Thermomix 时，3 个蛋白的设定应该是 2 – 2 分钟 30 秒，速度 3.5）。
以下是我整理出来，适合用 6 寸中空模烤双重巧克力戚风蛋糕的食谱：
食材 A：
- 蛋黄 3 个
- 细砂糖 16g
- 植物油 24ml
- 鲜奶 40ml
- 黑巧克力 40g
- 低筋面粉 48g
- 可可粉 12g
食材 B：
- 蛋白 3 个
- 细砂糖 48g
- 柠檬汁 2ml
希望这个食谱能够帮助为了制作双重巧克力戚风蛋糕受尽委屈的人们有所帮助。
注：我觉得做这款蛋糕，打蛋棒和 Spatula 都必须很讲究。我用的是学厨的 Spatula。
Failed vs Success Double Chocolate Chiffon Cake (失败和成功的双重巧克力戚风蛋糕对比图)
It’s pretty easy to predict if you’re going to make it or break it when you fold in the whipped egg whites.
戚风做不做得成功，在把蛋白折入面糊以后就能预测。
Let me know your thought!
