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This chocolate chiffon cake is decadent with chocolate Italian meringue buttercream or this luxurious chocolate ganache. Chiffon cakes have two parts to making the batter. The meringue which is a stiffly beaten mixture of egg whites with sugar, and sometimes stabilised with cream of tartar.
Scoop half portion of the plain batter into the 21 cm chiffon pan then 2nd layer with chocolate batter, remaining plain batter and end with chocolate batter. (**my chiffon cake is a little low, best to use a 20cm pan), lift and drop the pan gently to remove air bubbles. Bake at 2nd lower rack in the oven for about 45 minutes.
Heh. Anyway, chocolate anything chiffon cakes are delicious! Especially if you use good cocoa. The flavor is just awesome! If you, too, are craving for some chiffon love, why not try baking this cake?
Chiffon cakes are best baked in a chiffon tube pan without non-stick coating. This is because the batter needs to cling to the sides of the pan as it rises, which is what gives the cake its height and airy crumb. The best pans are made of aluminium with a removable base.
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