Chocolate Chestnut Marble Chiffon Cake. Great recipe for Chocolate Chestnut Marble Chiffon Cake. We always have chestnuts at my home. This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste.

Invert pan on heat-proof funnel; cool cake completely. Loosen cake from pan; invert onto serving plate. Run a knife around sides and center tube of pan; remove cake to serving plate. You can have Chocolate Chestnut Marble Chiffon Cake using 9 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chocolate Chestnut Marble Chiffon Cake

It's 4 large of Egg yolk.
Prepare 5 large of Egg white.
It's 55 grams of Granulated sugar.
You need 100 grams of Cake flour.
You need 120 grams of ●Chestnut cream.
You need 10 grams of ●Rum.
Prepare 25 grams of ●Milk.
Prepare 10 grams of Cocoa powder.
You need 20 grams of Water.

This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste. You can increase or decrease the granulated sugar amount according to your preferences. Chocolate Marble Chiffon Cake is a combination of vanilla and chocolate baked together. This marble chiffon cake is moist and delicious.

Chocolate Chestnut Marble Chiffon Cake instructions

Sift the flour and set aside. Separate the egg whites from yolk. Preheat the oven to 170°C..
Add 2/3 of the granulated sugar to the egg whites little by little while whipping. Make a sturdy meringue and place in the refrigerator..
Add the remaining sugar to the egg yolk and mix until it becomes whiteish. Add in the ● ingredients..
Next, sift in the flour. At this point, mix it together well to get rid of any clumps..
Next, add 1/3 of the meringue from Step 2 and gently mix. Add another half of the meringue and mix together..
Now, reversely, add all of the batter to the bowl with the remaining meringue. Gently fold in from the bottom without breaking the foaminess..
Mix one ladle of the batter from Step 6 to the cocoa dissolved in water mix. Return the Step 6 batter and while spinning the bowl, scoop up from the bottom and cut in the batter 3 times..
Pour it into the chiffon mold. Hold the center cylinder and tap against the counter to remove the air bubbles..
Set the oven to 30 minutes. Bake the first 20 minutes at 170°C. Halfway through, make 4~5 cuts with a knife..
Lower the heat to 160°C and bake the cake further for 10 minutes. (You can also leave the temperature at 170°C.) Halfway through, stick with a skewer and if it comes out clean, take out the cake..
After removing from the oven, place it on an upside down cup and let cool. (If you remove while it's still warm, the shape will fall apart).
Once the cake has cooled, use a palette knife to separate the cake from the mold. You can use a skewer to separate around the center cylinder. Flip it upside down and remove the cake onto a plate..
Arrange and it's ready..

It's easy to make and a perfect chai time edition. Repeat layers of orange and chocolate batters. This cake is a simple chocolate chiffon cake, light textured with a great moist chocolte flavor. The marscapone peppermint filling is also light but creamy and refreshing. It's a great ending for a special meal! fenway.