White to Choco on Chocolate Chiffon Cake

    Yesterday I was planning to bake something. But as day become night, somehow I feel not in the right mood to do it. I just kept thinking "later...oh later ... " until bed time came :p
    So this morning, after made a cup of coffee for my husband, I search some recipes and find this nice Chocolate Chiffon Cake recipe on Bisous a Toi (I got confused to pick whether I want to make Pandan or Chocolate hahaha). But got to change several measurement, since this morning I only got 4 eggs (5 eggs actually, but I messed up one :p) so I decide to make a half recipe only :)

Since I accidentally drop my camera into water, I have to use my web camera to take pictures :( .. not a good quality .. anyone want to borrow their camera to me? ehehehe...


I didn't expect that this chiffon cake to be success, since I have a bad experience with baking a cake... But the Lord is so good, He gave me this experience :) 


Ingredient: 
(a)
- 4 eggs white
- 57 grams of caster sugar
- 1/2 tsp cream of tartar
(b)
- 4 eggs yolk
- 85 grams of caster sugar
(c)
- 85 grams of cake flour
- 29 grams of cocoa powder (I used nestle's)
- 70 ml evaporated milk
- 60 ml canola oil
- 1/2 tsp baking powder
- 1/4 tsp baking soda


How to do it :

• Preheat oven on 320F
• Whisk eggs yolk and sugar until pale and combined. Set aside.
• In another bowl, combined cake flour, baking powder, baking soda and cocoa powder. Sifted the flour three times.  Add canola oil, evaporated milk and eggs yolk mixture. Stir well until combined.
• In another bowl, mix together eggs white and cream of tar-tar. Combine the sugar into three part, one at a time. Mix until soft peak.
• Add 1/3 part of egg white mixture into the egg yolk mixture and fold gently. continue with  another 1/3 part and finally the rest the egg white mixture. 
• Pour the batter into ungreased  chiffon cake pan (I used 22 cm)
• Bake for 30-33 minutes
• Raise the oven temperatures into 347F and bake for another 5-7 minutes.
• Let the cake rest in the pan inside the oven for abour 3-5 minutes. And than let it rest on a cooking rack upside down (Bottle neck chiffon cake face down)  until cool.

For the white and chocolate toping, I used 
Ingridient :

• 2 ounce white cooking chocolate
• 1/8 cup of heavy cream
• 2 ounce semi sweet chocolate 
• 1 ounce dark chocolate
• 3/8 cup of heavy cream

How to do it :

• In a double boiler, melt the semi sweet and dark chocolate.
• In another sauce pan, heat the heavy cream.
• Once the chocolate melted, pour the heavy cream inside it and whisk until combined.
• Trim the unbalance shape of the cake. And gently pour the melted chocolate on the cake. Let it set on refrigerator for about 20 minutes.
• Do it the same way with the white chocolate. But instead of pouring the chocolate, I used a fork and just kinda deep the fork and make a swing on top of the chocolate cake.