Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting
Deep, dark, moist chocolate chiffon cake topped with fluffy and sweet frosting with a hint of Rose.
Servings: 1 standard Bundt cake
For the Cake:
  • 1-1/2 cups 300g sugar
  • 1 cup 130 g all-purpose flour
  • 3/4 cup 90g dark unsweetened cocoa powder
  • 2 teaspoons 10 g baking powder
  • 1 teaspoon 5 g baking soda
  • 1/4 teaspoon 1.5g salt
  • 4 eggs separated, and room temperature
  • 1/2 cup 120 ml vegetable oil (I used Sunflower oil)
  • 1/2 cup 120 ml water, warm
  • 1 teaspoon 5 ml pure vanilla extract
  • 2 egg whites room temperature
For the Frosting:
  • 1/2 cup 1 stick(114g) unsalted butter, room temperature
  • 2 cups 250 g icing sugar (powdered, confectioners'), sifted
  • 1 teaspoon 5 ml pure vanilla extract
  • 1/4 cup 59 ml whipping cream (heavy cream, 35% fat)
  • 1/8 teaspoon rosewater or more to taste (but use sparingly)
  • pinch of salt
  • Few drops pink food gel colour optional
For the Cake:
  1. Preheat oven to 350° F. Butter and flour (I use a mix of flour & cocoa powder for this process when baking chocolate cake) the entire inside surface of a 10-12 cup Bundt pan. You can also use an angel food pan. (Typically, you wouldn't grease the pan for a chiffon cake, but this recipe comes from the book Baking with Julia, and greasing the pan is directed.)
  2. Sift 1 cup (200 g) of the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, whisk egg yolks, oil, water, and vanilla until blended. Gradually whisk in all of the dry ingredients until combined and smooth. Set aside.
  4. In a stand mixer fitted with the whisk attachment and a mixer bowl wiped clean with lemon juice, whip the 6 egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup (100 g) of the sugar to the foamy egg whites, and continue to whip on medium speed until the meringue reaches stiff peaks, and is glossy and thick.
  5. Gently fold in 1/3 of the meringue into the chocolate mixture with a silicone spatula, then gently fold in the remaining meringue until just combined. Pour batter into prepared pan, and bake until top bounces back when gently touched, about 35 minutes, and cake begins to shrink from sides of pan, and skewer comes clean when inserted. Be sure to not over-bake.
  6. Let cake cool in pan on cooling rack for 25 minutes before gently inverting onto wire rack.
For the Buttercream:
  1. In mixer fitted with the paddle attachment, combine icing sugar and butter on low, for about 2 minutes. Add vanilla, and mix on low speed for about 2 minutes.
  2. Add whipping cream and salt, and mix on medium-high for 2 minutes. Add rosewater and pink gel colour, and whip until blended.
Assembly of the Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting
  1. Gently place the cooled chiffon cake on a pedestal or plate.
  2. Smother the top of the cake with Fluffy Rosewater Frosting using a small offset palette knife.
  3. Store in a cake-keeper at room temperature for up to 3 days.
Sweetapolita's Notes

*Rosewater is very fragrant, and very intense in flavour, so you will want to use sparingly, to taste.

**The chiffon cake can be baked in advance, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw at room temperature.