Chocolate Chiffon Cake

This moist chocolate cake is perfect for morning and afternoon tea or as a dessert. 

Cake ingredients

6 eggs

300 grams caster sugar

120 ml vegetable oil

180 ml coffee or water

1 tsp vanilla sugar or extract

210 gram self raising flour

30 grams cocoa powder

Chocolate Glaze ingredients

180 grams chopped dark chocolate

70 gram soft butter

2 tbls corn syrup, liquid glucose or golden syrup

1 tbls coffee or chocolate flavored liqueur

Method

Preheat oven to 160ºC normal bake. Separate the eggs into two bowls. Whisk the egg white until a soft peak is formed. Add 150 g sugar in a steady stream while whisking to a stiff peak. Place egg yolks and the remainder of the sugar in a bowl, whisk with an electric mixer until smooth approx. 2 minutes. Add oil, coffee or water and vanilla, mix evenly. Blend and sift flour and cocoa powder. Add the flour mixture and mix evenly. Gently fold the egg whites into the batter in three portions. Pour the finished batter into an ungreased tube pan. Bake in the oven for approx. 50 minutes. Remove from the oven and allow cooling for 15 minutes. Turn upside down on a tray on a piece of baking paper. Leave the tin on until the cake has completely cooled approx. 1 hour. Place the cake in the fridge for at least 1 hour before decorating with chocolate glaze. Place chocolate, butter and syrup in a bowl and melt while stirring over a pot with simmering water. Remove from the heat when mixture is melted and combined. Pour the chocolate mixture over the cooled cake. Decorate the cake with toasted chopped nuts and grated chocolate. Allow cooling in the fridge before cutting and serve.

Note:  Instead of chocolate glaze you can also use a chocolate ganaché or try dusting with cocoa powder.