CHOCOLATE CHIFFON CAKE with CHOCOLATE ICING

CHOCOLATE CHIFFON CAKE with CHOCOLATE ICING
adapted from  :  DessertzHouse.com ; thanks
tried & tested :  zaralovebaking.blogspot.com....(moist & delicious)




Cake Ingredients :

    8   egg   yolks 'B'
130   gm   caster sugar
  50   gm   vegetable oil
100   gm   water
  70   gm   cake flour/superfine flour
  50   gm   cocoa powder
    8   egg   whites


Chocolate Icing :

  80  gm    butter
220  gm    icing sugar
  60  gm    dark chocolate  (chopped)
    3  tbsp  water
Chopped walnuts (or any nuts of your choices) - for decoration (optional)

8 inch ungreased tube-pan


Method :

1.   Beat the egg yolks with approximately 1/4 of sugar (35 gm) until well combined.

2.   Add the oil and mix well combined.

3.   Add the water and mix until well combined.

4.   Sift in the flour and cocoa powder.  Mix until there are no flour lumps.  It should be very smooth.

5.   Beat the egg whites until it becomes frothy and foamy.  Add in the remaining sugar in three portions until it reaches stiff peaks.

6.   Fold 1/3 of the egg whites into the chocolate mixture to lighten up the chocolate mixture.

7.   Add the lightened chocolate mixture back into the egg whites.  Fold gently until the two mixtures are blended together.  Be careful not to deflate the egg whites.

8.   Pour into a 8 inch tube pan (don't grease).  Drop the pan a few times on the tabletop to release the trapped air bubbles.

9.   Bake in a pre-heated oven at 170'C for 40-45 minutes.  Invert the cake and cool completely.  Once cooled release the cake from the pan.


Chocolate Icing  :

1.   Melt the butter and chocolate over some hot water (double boil).
2.   Stir in the icing sugar and water.  Mix well.
3.   Drizzle the icing over the cake, sprinkle with nuts (or deco as desired).