This goes back to the first time I experimented with chocolate lace! So to be honest I have greatly improved on the chocolate lace collar since then but I still want to share this recipe of the light and airy marble chiffon cake I baked for one of the LSE’s interuniversity bake off. Sadly I don’t have enough pictures of the inside of the cake but I’m sure to upload some the next time I make this 🙂
Chiffon cakes are slightly different to other cakes in the sense that they have a more light and airy cake texture. This comes from the way eggs are whipped in the preparation of this cake as well as the use of vegetable oil instead of butter. This cake relies on egg whites (meringue) along with baking powder for its leavening.
You can use any sort of topping for this cake. I went for a simple chocolate ganache to top this as I wanted to have the main focus to be on the marble cake itself. 🍫
Marble Chiffon Cake:
Ingredients: (Makes about 12 servings)
- 1/3 cup unsweetened cocoa powder
- ¼ cup hot water
- 3 Tbsp. granulated sugar
- 2 Tbsp. cooking oil
- 2 cups sifted all-purpose flour
- 1 ½ cups granulated sugar
- 1 Tbsp. baking powder
- ¼ tsp. baking soda
- ¼teaspoon salt
- ½ cup cooking oil
- 7 eggs, separated (room temperature)
- ¾ cup cold water
- 2 tsp. vanilla extract
- ½ tsp. cream of tartar
- In a saucepan, combine the first four ingredients from the list (cocoa powder, the 1/4 cup hot water, 3 tablespoons granulated sugar, and the 2 tablespoons cooking oil). Stir over low heat for 1 to 2 minutes or until sugar dissolves. Remove from heat and set aside.
- In a large bowl, combine the flour, the 1 ½ cups granulated sugar, the baking powder, baking soda and salt.
- Make a well in center of the flour mixture. Add ½ cup cooking oil, the 7 egg yolks, ¾ cup cold water, and vanilla extract. Using an electric mixer, beat on low speed until combined, turn to high speed and beat for about 5 minutes or until the batter is satin smooth.
- After washing the beaters, in a separate bowl, beat the 7 egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold in one fourth of the beaten whites into the egg yolk batter, then fold in the remaining beaten whites. Fold in lightly by a spatula.
- Transfer one-third of batter (about 3 cups) to a medium bowl. Gradually fold in cocoa mixture into that.
- Now comes the part to assemble the marble layers. Put half of the light-colored (Vanilla) batter into an un-greased 10-inch tube pan. Top with half of the dark-colored (chocolate) batter. Repeat layers of light and dark batters. With a knife or a narrow spatula, gently swirl through batters to give it a marble texture (This is the fun bit).
- Bake on the lowest rack at 325°F (162.8°C) for 60 to 65 minutes or until top of the cake springs back when lightly touched. Immediately invert the cake and let it cool thoroughly. Loosen cake from side of pan and remove the cake to your serving plate.
- After topping it with chocolate ganache and i filled the inside hold of the cake with different berries. So when you cut the cake, you have a berry flow 🍓🍒🍓🍒
(Adapted from: http://www.recipe.com/regal-marble-chiffon-cake/)
Chocolate Ganache: 🍫🍫🍫
- 4 ounces (1 cup) Semi sweet chocolate chips
- 1/3-cup heavy cream
- 1 tsp. butter (softened at room temperature)
- 1/8 tsp. salt
- Over medium heat, in a small pan heat the cream (just below the boiling point)
- Pour the cream over the chocolate chips in a bowl and let it sit for about a minute. After a minute whisk it together until smooth. To give it the glossy touch you’ll add the butter and salt and whisk the whole thing together. You’ll end up with a nice shiny satin like textured ganache.
- Pour the ganache over the cake and let it drop on the sides.
If you let the ganache sit for a while, it may start to harden slightly (so you can always add a drop of milk to bring it back to your chosen consistency.
(Source:laura vitale chocolate ganache tart)
Chocolate Lace Collar:
Check out my previous blog for the method on the chocolate lace:
Vanilla Cake with Pink Buttercream Frosting 💟
As this was a marble cake, I filled in the spaces in the chocolate border with white melted chocolate to give it the marble concept touch, hehe! hope you guys enjoy it xx☺️