Triple Chocolate Chiffon Cake

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Chocolate, Chocolate, and Chocolate.

Yeah, this cake is so chocolatey! We used cocoa powder, cooking chocolate and chocolate paste. ‘Cause you can’t never have enough chocolate, can you?

Triple Chocolate Chiffon Cake

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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  • 100 g Low protein flour
  • 6 Eggs
  • tsp Salt
  • 85 ml Milk
  • 140 g Sugar
  • 25 g Cocoa powder
  • 50 g Dark cooking chocolate
  • tsp Chocolate paste
  • tsp Baking powder
  • 55 ml Canola oil
  • 1 tbsp Lime juice


  • Dissolve 25 gram cocoa powder with 85mI hot milk. Add in 50 gram dark cooking chocolate, tsp chocolate paste and 55ml canola oil, set aside.
  • Sift 100 gram wheat flour and tsp baking powder, mix well. Pour it into the chocolate mixture gently and mix it using a whisk.
  • Add in 6 egg yolks, mix well and set aside.
  • Whisk 6 egg whites, tsp salt and 1 tsp lime juice until doubled in volume. Pour in 140 gram sugar gradually and continue whisking until stiff peaks.
  • Fold it in batches into the flour mixture and mix thoroughly.
  • Pour the batter into a 20cm chiffon pan and top it off with chocolate chips and almond nibs.
  • Bake it in a 160 degree oven for 60 minutes and flip it over a bottle once its done.
  • To make the crack, after 18 to 20 minutes out of the oven, slice the top of the cake with a sharp knife then put it back into the oven with the minimum temperature setting for 5 to 10 minutes. Pour over chocolate ganache as topping

Triple the chocolate, triple the satisfaction! Try it!

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