《Tinrry+》Banana Chocolate Chiffon Naked Cake (6-inch) ~ Rich Chocolate, Sweet and Soft Banana ~
The cake base is a beginner-friendly recipe—chiffon cake, easy for novices to learn! The cake body locks in the cocoa aroma and oils, making it soft and springy. Pair it with the classic combo—banana filling; the flavor will not disappoint you! Additionally, once the cake is made and chilled for a while, the banana's fragrance infuses into the whipped cream, creating a harmonious blend of flavors that's unforgettable. Notes: 1. Oven temperature: upper heat at 170°C, lower heat at 130°C, bake on the middle to low rack for 20 minutes. If you cannot adjust the upper and lower heat separately, set the oven at 160°C, and adjust the baking time according to the cake's actual condition. 2. This recipe makes three layers using 15 cm diameter silicone cake molds (6-inch), with each mold holding approximately 100–110g of batter. You can also use a conventional 6-inch chiffon cake mold and slice to assemble later.
Ingredients
Steps
Add corn oil and cocoa powder to a bowl, and mix well with a manual whisk. Tips: If the cocoa powder clumps, sift it before adding.
After mixing, add water and yogurt, continuing to stir with a manual whisk to combine. Tips: A thicker yogurt is used in this recipe, but thinner yogurt will also work.
Sift in the cake flour and mix until smooth. Tips: If the batter is too thick like a solid mass, it could be due to differences in the absorption rates of the flour and cocoa powder. Add a little water if needed.
Separate the egg whites and yolks. Add the yolks to the batter and mix with a manual whisk until smooth. Tips: During mixing, use a spatula to scrape off the unmixed batter from the bowl edges.
Place the egg whites in a bowl and whisk on high speed until frothy. Add half of the caster sugar.
Continue whisking on high speed until the egg whites turn white, the foam becomes fine, and slight lines appear. Add the remaining caster sugar. Tips: Adding sugar in two batches results in less volume but creates a finer meringue, which blends better with the chocolate batter without deflating.
Switch to medium speed and beat the meringue until well-defined lines appear. Finally, switch to low speed to fine-tune the texture. The meringue should form soft peaks and have uniform bubbles. Tips: The desired texture for this chocolate chiffon cake is semi-stiff peaks, close to stiff peaks—the same texture used for Swiss rolls. Watch for resistance when moving the mixer in the meringue. If under-whipped, the cake layers will shrink significantly.
Use a spatula to fold one-third of the meringue into the chocolate batter, mix thoroughly, then pour it back into the remaining meringue and fold gently to combine.
Evenly distribute the batter into the silicone molds. Lightly tap the molds on the table to release air bubbles and level the surface.
Place the molds on a baking tray and bake in a preheated oven at 170°C upper and 130°C lower heat, on the middle to low rack, for about 20 minutes. When the cake rises slightly and then recedes a little, it is fully baked.
Remove the cake and let it cool completely on a wire rack.
Once cooled, gently pull the edges of the silicone mold and invert to release the cake. Tips: A little shrinkage at the cake base is normal.
In a bowl, combine whipped cream and caster sugar. Beat with a mixer on medium speed until stiff peaks form.
Place one cake layer on a plate. Spread a layer of whipped cream, followed by a layer of banana slices. Fill gaps between the bananas with cream and level out the surface.
Lay the second cake layer on top, repeat with bananas and cream, and add the third cake layer. Smooth the cream on the sides.
Top the cake with a ring of whipped cream. Decorate with oat crisps and banana chips along the edges, attach a cute cake topper, and your Banana Chocolate Naked Cake is ready! Tips: For best results, refrigerate the cake for 4 hours to allow the whipped cream to soak up the banana flavor—it becomes extra delicious!