Sometimes I get the strange urge to make and decorate a cake. And last weekend was one of those times. It was only yesterday when I realised I had almost forgotten the tradition I have been keeping for the past 2 years! Baking a cake and send a nice picture to my KitchenAid sponsor, Vincent, to wish him a happy birthday!
This is a chocolate chiffon cake, sandwiching a generous layer of whipped coffee mascarpone, and covered and decorated entirely with whipped cream frosting. In fact, I was pleasantly surprised that the piped roses were able to hold their shape quite nicely!
So here’s a picture perfect chocolate cake to wish my friend, “joyeux anniversaire”!
For the chocolate chiffon cake
55g cake flour
10g cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 tsp espresso coffee
45g hot water
1/4 tsp chocolate extract
30g vegetable oil
2 egg yolks
2 egg whites
1/4 tsp cream of tartar
1) Prepare a 6-inch round baking tin by lining the bottom with parchment. Do not grease sides.
2) Preheat conventional oven to 175C.
3) Sift cake flour, cocoa powder and baking powder into a bowl. Add salt and 50g of sugar.
4) Dissolve espresso powder in hot water. Then add chocolate extract.
5) Make a well in the flour mixture, then pour in the coffee and oil, whisk to combine.
6) Add the egg yolks and continue whisking until mixture is completely smooth.
7) Using the whisk attachment, beat the egg whites until frothy. Sprinkle the cream of tartar. Then while whisking on medium, slowly add the remaining sugar. Whisk meringue until just passed soft peaks.
8) Fold the meringue into the egg yolk mixture in 3 additions, being careful not to knock out too much air.
9) Pour batter into prepared cake tin then bake in preheated oven for 30 mins. Test using a cake tester to ensure cake is just fully cooked. If not, continue baking in additions of 5 mins, until fully cooked.
10) Cool for 5 mins and unmold. Allow to cool to room temperature on cooling rack.
For the whipped coffee mascarpone
5g icing sugar
50g heavy cream, very cold
125g mascarpone, at room temperature
1 tsp Baileys
1 tsp kahlua
1) Sift icing into the bowl of a stand mixer. Pour in heavy cream.
2) Using the whisk attachment, whip heavy cream until stiff peaks. Then scrap into a bowl and refrigerate.
3) Pour mascarpone into the bowl of the stand mixer. Using the paddle attachment, mix on medium for 10 sec.
4) Slowly add the Baileys and Kahlua, mixing 5 to 10 secs after each addition until liquid is just incorporated into mascarpone.
5) Gently fold the whipped cream into mascarpone and use immediately.
For the vanilla whipped cream frosting
300g heavy cream, very cold
33g icing sugar, sifted
1 tsp pure vanilla extract
1) Add heavy cream and icing sugar into the bowl of a stand mixer and using the whisk attachment, whisk until cream is at soft peaks.
2) Add the vanilla extract and continue whisking until stiff peaks formed.
3) Split out 2 smaller portions, and color them pink and green respectively with edible oil-based colouring.