This is my submission for Hive Top Chef competition | Chocolate : created by @qurator
Today, I’m greeting you with a sweet treat: chocolate cake with rich chocolate sauce, a menu I love very much! 😋 The cake is a chocolate chiffon cake that is soft, delicate, and lightly sweet, perfectly complemented by the chocolate sauce. If I refrigerate it for about half an hour before eating, it becomes even more delicious. The cake texture firms up a bit, similar to butter cake, but remains soft and delicate not hard or dry. It pairs well with milk, tea, or coffee. One piece definitely won’t be enough!
For this post, I’ve also included the steps for making it so friends can see. I’ll separate the ingredients and steps into two parts: the cake itself and the chocolate sauce. Let’s go through the steps together!
Cake Ingredients
- 100 grams of cake flour
- 3 tbsp of cocoa powder
- 4 eggs
- 40 grams of plain fresh milk
- 100 grams of fine granulated sugar
- 80 grams of rice bran oil
- 1 tsp of baking powder
- 1/2 tsp of vanilla extract
- 1/2 tsp of baking soda
- 1 tsp of cream of tartar
Making the Chiffon Cake
Step 1
Sift the cake flour, baking soda, baking powder, and cocoa powder together into a mixing bowl. Set aside.
Step 2
In another mixing bowl, combine the fresh milk and rice bran oil. Mix well and set aside.
Step 3
Crack the eggs, separating the egg whites and yolks into two bowls. Add the egg yolks to the mixture from Step 2 and mix well. Add the vanilla extract and mix again. Pour this into the flour mixture and stir until the batter is smooth and free of lumps.
Step 4
Make the meringue: Place the egg whites in a clean mixing bowl. Add the cream of tartar and whisk using a whisk attachment at high speed. Once it starts to foam, gradually add the fine sugar in about 4 parts. Continue whisking until stiff peaks form. Then, reduce to low speed to remove air bubbles. The mixture should become glossy and white.
Preheat the oven to 180°C.
Step 5
Gently fold the meringue into the batter from Step 3 in 3–4 parts, using a spatula or whisk. Be careful not to deflate the meringue. Pour the batter into a cake pan, filling about 3/4 full.
Step 6
Bake for about 20 minutes. Remove the cake from the oven, let it cool on a wire rack.
Slice horizontally into 3 layers.
NEXT STEP
Chocolate Sauce Ingredients
- 30 grams of cocoa powder
- 15 grams of cornstarch
- 60 grams of granulated sugar
- 100 grams of water
- 150 grams of unsweetened condensed milk
- 50 grams of salted butter
- 1 tsp of agar powder
Sauce Instructions
In a pot, combine water, condensed milk, and sugar. Mix well. Add cornstarch, cocoa powder, and agar powder. Stir until no lumps remain and the sugar is fully dissolved. Let it sit for about 10 minutes.
Place the pot on the stove. Stir the mixture again, then cook over low to medium-low heat. Stir continuously with a whisk or spatula.
Once the mixture begins to boil, keep stirring until it thickens and you can see the trail of the whisk. Then turn off the heat.
Add the butter and stir until fully melted. Continue stirring to help the sauce cool down.
Assembling the Cake
Place one slice of cake on a plate or tray. Wrap a strip of plastic wrap around the sides. Spread a layer of chocolate sauce over the cake. Place the second cake layer on top, add more sauce, then top with the final layer. Pour the remaining chocolate sauce over the top until fully covered.
Refrigerate for about 1 hour to set. Slice into pieces and serve!
This is a soft, delicate, and lightly sweet chocolate chiffon cake, perfectly paired with a rich, creamy chocolate sauce.
When chilled, the texture becomes slightly denser like a buttercake but remains incredibly soft and smooth. This makes the flavor even more intense and refreshing.
It's a dessert that pairs perfectly with any beverage, and I guarantee one slice is simply not enough!
If you like eating cake, especially chocolate cake, and want to try making it yourself, this is a great opportunity to try my recipe. 😃
Thank you for visiting and see you soon 😄
