Chocolate Chiffon Cake

chocolate chiffon cake recipe from
So this last weekend we threw a birthday party for dear Butchie. She wanted a chill night on my awesome porch, good friends and food and one fancy cake. She used expletives to express her fervor towards the fanciness of the cake.......and by the time I was done making the darn thing I was too. She described the cake as "infused with curse words." Before you get on your high horse and judge me, let me give you a time line: Thursday night baking, Friday morning baking, Friday night pudding cooking, and ALL Saturday on construction. By that point wouldn't you be infusing with swear words? That was twenty hours on a cake! Every free moment I had for three days! KILLER.

magpies cake
So this cake was an attempt at a do it yourself  replication of a magpies cake I've seen and loved. cake is just not that good in comparison. How on earth they made those amazingly thin and delicate looking layers is beyond me. You can see where the theme held threw even if the technique was lacking.,,, but how? How? HOW did they do it?!? I'm going to try again in the near future, this time with chocolate instead of fondant, and also, on a cake that does not have three massive cream filled layers, and that has time to let the crumb coating set into a very hard shell for structural support. Also....better lighting. Trying to take a photo as the sun was setting....not so hot.

Butchie's cake was chocolate, filled with butterscotch, wrapped in a buttercream crumb coat, and layered in thin sheets of thin as I could go and it still wasn't thin enough! I tried to texture the little sheets by pressing paintbrushes into them.......didn't hold. I tried to make the layers pull out from the cake........then the humidity hit and the cake drew it's inspiration from the wicked witch of the west....melting, melting, melting and infused with curses. So..........what I really think everyone should take away from this cake is the chocolate cake recipe. It's a beautiful chiffon cake, smooth, with good flavor. It stays moist and airy, and lately is my go to chocolate cake recipe.

Enjoy! and another happy birthday to Butchie!

Chocolate Chiffon Cake
adapted from Tartine

¾ cup all-purpose flour
¼ cup dutch cocoa powder
1 teaspoon baking powder
3/4 teaspoon powdered lemon zest
3/4 cups sugar
1/2 teaspoon kosher salt
1/4 cup vegetable oil
3 large egg yolks
⅓ cup water
1 teaspoon pure vanilla extract

5 large egg whites
¼ teaspoon cream of tartar

Preheat the oven to moderate 325°F (160°C/gas mark 3).

Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.

In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, powdered lemon peel and all of the salt. Stir to combine.

In a small bowl combine the oil, egg yolks, water, and vanilla. Whisk thoroughly.

Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.

Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.

Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.

Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.

Removed the cake from the oven and allow to cool in the pan on a wire rack.

To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.