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Eggless Chocolate Chiffon Cake recipe | Vegetarian Chocolate Chiffon Cake | Indian style Chocolate Chiffon Cake |
Tarla Dalal
22 June, 2018
Table of Content
Eggless Chocolate Chiffon Cake recipe | Vegetarian Chocolate Chiffon Cake | Indian style Chocolate Chiffon Cake |
The Eggless Chocolate Chiffon Cake, also known as Vegetarian Chocolate Chiffon Cake or Indian style Chocolate Chiffon Cake, is a delightful dessert that perfectly marries the light, airy texture of a traditional chiffon with the rich indulgence of chocolate, all without the use of eggs. This makes it a universally appealing treat, especially popular in Indian households and among vegetarians. It’s a testament to innovative baking that achieves a tender, moist, and incredibly soft crumb, often compared to the luxurious feel of velvet. This cake is truly a star, embodying the description of a "princess – soft and tender, yet rich and royal!"
Understanding the "Chiffon" Name
A cake is typically called a "chiffon cake" because of its distinctive light and airy texture, which results from the method of incorporating air into the batter, often using whipped egg whites. However, in an eggless chiffon cake, this airy quality is ingeniously achieved through other leavening agents and careful ingredient ratios, sometimes with the help of ingredients like fruit acids, baking soda, or even whipped non-dairy creams to mimic the aeration. The "chiffon" name reflects this desired texture – a cake that's incredibly tender, moist, and almost melt-in-your-mouth, rather than dense or crumbly.
Crafting the Base: The Eggless Chocolate Sponge
The foundation of this exquisite dessert is an eggless chocolate sponge cake. The recipe begins by taking a pre-baked 7-inch eggless chocolate sponge cake and slicing it horizontally into two equal parts. The bottom layer is then generously soaked with half of the sugar syrup, which adds moisture and sweetness, ensuring a delectable texture. Following this, ¾ cup of rich chocolate truffle is spread evenly over the soaked layer, creating a decadent filling. This is then sandwiched with the second sponge cake layer. The top and sides of this second layer are also soaked with the remaining sugar syrup and generously coated with the rest of the chocolate truffle, providing a smooth, chocolatey canvas. The entire cake is then refrigerated for 20 minutes to allow the truffle to set, ensuring a stable structure for further decoration.
The Art of Finishing and Decoration
Finishing this Indian style Chocolate Chiffon Cake is where its visual appeal truly comes to life. To add a textural contrast and festive look, chocolate vermicelli is gently pressed onto the sides of the cake. A beautiful shell border is then created at the base using a disposable piping bag fitted with a big nozzle and filled with beaten whipped cream. This intricate border, formed by carefully piping and pulling away to create shell-like peaks, adds elegance. For a dramatic flourish, delicate chocolate fans are made by spreading melted dark chocolate thinly on a cool surface (like marble or granite) using a palette knife, then gently scraping off thin layers with a dough cutter to form curled fan shapes.
Assembling the Masterpiece
With the decorative elements ready, the final assembly elevates the cake. The prepared chocolate fans are artfully placed along the upper edge of the cake, creating a stunning crown. A mixture of chocolate truffle and whipped cream is then prepared and filled into a piping bag fitted with a large star nozzle. This blend is used to pipe a spring border along the edges of the chocolate fans, creating a spiral design that adds visual interest and a soft, creamy texture. Finally, a grand swirl is piped in the center of the cake, gently lifting the bag to form a peak. A single chocolate fan is placed atop this peak, completing the elegant presentation.
Benefits of Eggless Cakes
Choosing an eggless cake offers several significant benefits. Firstly, it caters to a broader audience, including vegetarians, vegans (if dairy-free), and those with egg allergies or dietary restrictions, making it an inclusive dessert. Secondly, eggless cakes often have a unique tenderness and moisture that many find appealing. They can also be perceived as lighter and easier to digest. From a cultural perspective, especially in India, eggless baking is highly popular due to widespread vegetarianism, allowing everyone to enjoy celebratory treats. This Vegetarian Chocolate Chiffon Cake embodies these advantages, proving that deliciousness doesn't require eggs, offering a delightful experience for all.
Tags
Preparation Time
15 Mins
Cooking Time
None Mins
Total Time
15 Mins
Makes
1 cake
Ingredients
for Chocolate Chiffon Cake
1 eggless chocolate sponge cake (7?)
1/2 cup sugar syrup
1 3/4 cups chocolate truffle
Finish The Cake
1/3 cup chocolate
3/4 cup melted dark chocolate
1/4 cup chocolate truffle
1/4 cup beaten whipped cream
disposable piping bag fitted with a big
Method
for Chocolate Chiffon Cake
- Slice the sponge cake horizontally into 2 equal parts. Keep aside.
- Soak the bottom layer of the sponge cake with ½ the soaking syrup.
- Spread ¾ cup of truffle on the soaked layer of the cake and sandwich with the second layer of the sponge cake.
- Soak the second layer of the cake with the remaining soaking syrup and spread the remaining chocolate truffle evenly on top and at the sides.
- Refrigerate for 20 minutes to set.
Finish the cake
- Hold the cake in your left hand and with your right hand gently press the chocolate vermicelli onto the sides of the cake.
- Make a shell border at the base of the cake. To do this squeeze the piping bag and allow the cream to fan out generously– do not lift the bag. Gradually relax your pressure as you lower the tip until it touches the surface.
- Stop pressure and pull the tip away, without lifting it off the surface, to draw the shell to a point. Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain. Keep the piping bag aside.
- To make the chocolate fan, spread the tempered chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife.
- With light pressure, run the dough cutter down the chocolate layer. You simply want to scrapeoff a small layer, not cut into the chocolate. As you are creating your fan shape, you can use your free hand to guide the strip of chocolate into gentle folds, waves, or a fan shape.
- If your hands are very warm and start melting the chocolate, use thin plastic gloves. Repeat to make more chocolate fans. Keep them aside on a butter paper.
- Place the chocolate fans along the upper edge.
- Mix together the chocolate truffle with the whipped cream and fill the plastic disposable piping bag (fitted with a large star nozzle) with it.
- Using the same piping bag make a spring border along the edges of the chocolate fans. To do this hold the piping bag at 45 degrees and squeeze it gently to allow the cream to come out evenly. Move your hand in a circular motion to get a spiral design till you again reach the point that you started.
- Using the same piping bag make a swirl in the centre of the cake by holding it in your right hand, moving your wrist anti-clockwise while applying gentle pressure and gently lifting it in a single motion to form a peak.
- Place a chocolate fan on top of it.
- 1cut into 6 equal wedges and serve.
Chocolate Chiffon Cake ( Cakes and Pastries) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 669 cal |
| Protein | 12 g |
| Carbohydrates | 64.6 g |
| Fiber | 0.3 g |
| Fat | 51.1 g |
| Cholesterol | 15.7 mg |
| Sodium | 105 mg |
Click here to view Calories for Chocolate Chiffon Cake ( Cakes and Pastries)
The Nutrient info is complete
Nitesh
Sept. 8, 2016, 9:16 a.m.
Pallavi
Nov. 22, 2012, 9:38 a.m.
Yummy one for chocolate lovers
Tarla Dalal
Nov. 22, 2012, 9:38 a.m.
Hi Pallavi, Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
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