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Saturday, April 11, 2015

Japanese Dark Pearl Chocolate Chiffon Cake 日式黑珍珠戚风

This was a birthday cake that i baked for my son Lucas's 15 years old birthday the other day. It was a last minutes decision to bake this cake, and i just spent 3hrs to complete this birthday cake on his birthday. I chosen this Japanese dark pearl chocolate chiffon as the cake base because this cake is very popular among many blogger friends and the first time i tasted this cake in a bloggers gathering party, i was impressed.

Since it was last minutes decision, so i just can made a simple decoration, and luckily i got these big and sweet fresh blueberries to decorate this cake.  

Whenever i was travelling oversea, sure i dropped by their supermarket to get some good quality and cheap chocolate back home. This time i used Valrhona dark chocolate which i gotten during New York trip last year.

The original recipe is using a chiffon tube pan, since i wanted to make into a Birthday cake, so i used normal round cake pan to bake this cake. I didn't invert the cake as i don't have the proper tool to hold and invert this cake pan..If you are using tube pan, then it is easy to invert.

simple decoration, sliced cake into 3 layers, frost with fresh cream (non dairy) and layer with blueberries filling (store-bought but tasted very artificial , will not buy this again!!).

Japanese Dark Pearl Chocolate Chiffon Cake 日式黑珍珠戚风
*6 and ½” cake pan

3 egg yolk (large or A size)
35g corn oil
50g fresh milk (you may also replaced with dairy whipping cream)
70g dark chocolate ( I used Valrhona 70% dark chocolate)
35g cake flour

15g sugar-free cocoa powder ( I used Valrhona cocoa powder)
1/4 tsp baking soda
¼ tsp baking powder

3 egg whites (large or A size)
45g caster sugar
1/2tsp lemon juices or 1/4tsp cream of tartar

  1. Melt dark chocolate in a double boiler, stir until smooth and set aside to cool.
  2. Mix dry ingredients cake flour, cocoa powder, baking soda and baking powder together.
  3. Lightly whisk egg yolks with a hand balloon whisk, then add in corn oil, stir to mix well.  Add in milk and chocolate paste, combine well. Sift in dry ingredients, stir to mix well ( at this stage the batter is quite thick ).
  4. Beat egg whites and lemon juices till foamy , gradually add in sugar in there batches and continue beat until close to stiff peak formed (takes about 4-5mins using speed 3 at an electric hand mixer)
  5. Take 1/3 of meringue and use a hand balloon whisk to mix well and lighten the egg yolk batter (Do not worry you will deflate the batter at this stage ).
  6. Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
  7. Pour batter in a prepared baking pan (bottom lined paper) or a chiffon tube pan, gently knock on counter top to release trapped bubbles.
  8. Bake in a pre-heated oven at 170C for about 35-40mins at middle rack.
  9. Remove cake from the oven, invert the cake pan to cool.
Recipe source: Butter, Flour and Me, original recipe by Aunty Yochana’s Cake Delight, modified by Sonia a.k.a. Nasi Lemak Lover


Ana Regalado said...

The cake looks pretty delicious , Sonia ! Lucas is already 15 ?! Time really flies so fast ! Re cake , I thought you used a tube pan for this . Gonna try this sinful recipe sometime !

mui mui said...

Hi Chi,
I am impression you done this cake in 3 hours. Like Anne mention this is indeed a delicious looking cake.

Kitchen Corner said...

Hi Sonia , this is a good recipe indeed. I tried bake in a tube pan before and turn out really nice. May I know whether the center of the cake will sink if using non tube pan ?

Sonia ~ Nasi Lemak Lover said...

Grace, the whole cake was shrunk after cooled down (is normal for a sponge cake using normal pan, if i would invert it will be better), and center was not sink.

PH said...

It's a beautiful cake!

chow and chatter said...

wow looks amazing what a great mum you are

Cecilia Yap said...

Hi Sonia...This cake is done beautifully.

Cecilia Yap said...

Hi Sonia...This cake is done beautifully.

Sokehah cheah said...

This looks good and I'm sure your boy must be very pleased and also proud to have a capable mum like you.

Unknown said...

Hi Sonia, was wondering if you have an idea on how to make the blueberries filling instead of buying from store?

Sonia ~ Nasi Lemak Lover said...

Janice, yes, you can make your own blueberries filling by cooking fresh blueberries with water and sugar till thick, at last you can drop some lemon juices to thicken it.

Gyree said...

wow...good idea for birthday cake. simple and use basic ingredient.

Unknown said...

Hi Sonia, Im Lee Fong (Your silent fan). The recipe looks very close to your "rich chocolate chiffon cake". I have followed your recipe of "rich chocolate chiffon cake" few times... successful & delicious every time. Are they ("rich chocolate chiffon" vs "Japanese Dark Pearl Chocolate Chiffon Cake") actually the same? Which one better?

Sonia ~ Nasi Lemak Lover said...

Lee Fong Teng, ya both recipes are almost similar, but i have too long did not bake rich chocolate chiffon, so i cant compare the taste, sorry. Maybe you try out and let me know ^_^

jacquisbakingsomething said...

Hi Sonia.
If I want to bake it in a 8inch round or square tin?
How do I adjust the recipe?
Thank you.

jacquisbakingsomething said...

Hi Sonia.
If I want to bake it in a 8inch round or square tin?
How do I adjust the recipe?
Thank you.

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