Monday, November 19, 2012

Baileys Chocolate Chiffon Birthday Cake!



It has been such a busy week with all the final finishing touches to this blog. I have to say, its always an one going process but so far I am happy with what I see. Improvements to come!

It was my little cousins birthday and she has asked me to bake her a chocolate cake since chocolate is her favourite. She has always been such the energy in the family, with all her smiles and laughter. Sometimes its good to have someone to remind you of such positivity.

Back on topic now. The only thing I had to keep in mind was, it had to be "grandma" friendly. That's right, what does "grandma" friendly mean you ask? Basically, from all the cakes that I have made, she likes cakes that are soft, moist and not that sweet. The chiffon cake that I had in mind was Anna Olson's and this was inspired/adapted from her. Time to show off my moist cake baking skills! Let's get it! =)

Putting this together was simple and easy. Here we have all the dry ingredient together all in one bowl. Remember to leave the egg and coffee at room temperature. You do not want to cook your egg yolks just yet.  

When the dry ingredients meet the liquids, it should come off like a chocolate mousse. I love working with chocolate, it just makes me so happy.

Heres how it goes:
Bailey's Chocolate Chiffon Cake

435 ml cake and pastry flour
250 ml icing sugar
75 ml cocoa powder
7.5 ml baking powder
1 ml salt
200 ml coffee
100 ml Bailey's Irish Cream
125 ml veg oil
5 eggs at room temp
2 ml cream of tar tar
60 ml sugar

Preheat the oven to 325F
  • In a large mixer bowl with the whip attachment.
  • Sift the flour, icing sugar, cocoa powder, baking powder, and salt. 
  • Add the coffee, Bailey's Irish Cream, oil and egg yolks, and whip on high speed until the mixture is thick and glossy. 
  • In a separate bowl, whip the egg whites and cream of tar tar until they are foamy, then slowly add the sugar. Whip until the egg whites hold a stiff peak. Then fold a third of the whites into the chocolate batter, then fold in the remaining two-thirds. 
  • Pour the batter into an ungreased angel food cake or tube pan. 
  • Bake for 45-50 minutes. Cool upside down. Run a palette knife around the inside and outside edge to get the cake to slide out. 
Yes, yes, Christmas is just around the corner and I promise I will hunt for a better camera. I am looking for a good SLR to satisfy my photography needs. So bare with me and stop yelling at me through the computer screen. Haha, I am kidding. I hope you enjoyed it!


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