Weird Soft and Light Butter or Chiffon or Sponge Chocolate Cake

Note 1:

Baking powder is to risen the cake. Baking soda is to leaven (or more like flatten) the cake. However, baking soda is also needed to create air bubbles in the cake and to bring depth into any chocolate taste. Baking powder is made up of baking soda + any other things.

Note 2:

This is a combination of butter pound cake & chiffon cake recipe <https://www.indulgewithmimi.com/super-fluffy-and-soft-japanese-chocolate-chiffon-swiss-cake-roll/>

Part A

1/2 cup of fresh milk

1/2 cup of chopped chocolate bar

2 tbsp of cocoa powder

Part B

1 cup of butter*

1 cup of sugar**

1-2 tsp of vanilla essence

6 large egg yolks*** (to retest with 5 eggs again)

2 cups of flour****

1/2 tbsp baking powder

1/4 tbsp baking soda

Part C

6 large egg whites*** (to retest with 5 eggs again)

Topping

1 cup fresh milk

1/2 cup sweetened condensed milk (please reduce if chocolate bar is already sweet)

300-400 gm chopped chocolate bar (consider milk cooking chocolate bar)

1/2 cup cocoa powder

1 tbsp butter*

*Pelangi margarine, which is all vegetable fats

**White castor sugar

***Grade B shall do

****Cake flour would be nice. If not, all purpose flour shall do.

Preparation

i. Preheat oven to 180C for 15-20 minutes.

ii. Grease 9" or 10" cake mould and set aside.

Part A

1. Heat Part A on top of very small fire, but do not bring to boil. Just enough to mix. Set aside.

Part B

2. Cream butter and sugar until frothy, super light like a frosting. Add vanilla essence.

3. Beat in egg yolks in separate container until mixed and quite light. Steadily add beaten egg yolks into butter mixture using very fine stream. Cream until combined and light.

4. Steadily add Part A into butter mixture using very fine stream. Cream until combined and light.

5. Fold in flour one cup at a time, and baking soda and baking powder. Beat slightly just to combine.

Part C

6. Beat white eggs to stiff peaks. This will create a meringue.

Part B (again)

7. Fold in one-third (1/3) of the meringue, at a time, into cake batter. Use spatula. If do not have spatula, rice paddle will do.

8. Carefully pour batter into cake mould. Bake under 180C for 60 minutes or until toothpick comes clean.

Result of First Try:

Top part of cake is soft, spongy, moist. Bottom part of the cake is dense. Perhaps baked for too slow and long or butter mixture incorporated air too fast (should only be mixed with medium speed). Or maybe, not enough eggs?

Chocolate topping is too bitter. Perhaps next time to not use dark chocolate bar (to use milk chocolate bar). Or to reduce tbsp of cocoa powder. 

Result of Second Try:

Must use Pelangi margarine. Used butter instead of margarine, surprisingly tasted quite horrible. It tasted too milky to my liking. And you just get sick of it faster.

Used 6 eggs instead of 5 eggs. Cake is quite springy and gentle to touch. No dense bottom layer formed. But the texture of the cake seemed a bit off. Almost like steamed. Perhaps too many eggs? To try using 5 eggs again. Size of the cake also quite huge.

Horrible chocolate topping. Cannot use all fresh milk. Cannot use Cadbury (too sweet). Must chop chocolate bar. Cannot skip condensed milk. Since size using 6 eggs was quite huge, I decided to try using 1 1/2 cups of fresh milk + 165gm of Cadbury milk chocolate bar, not even chopped, and decided to discard sweetened condensed milk because I could not find any. To my horror, the chocolate topping took too long to melt, hence too hot, and too watery, it does not set properly to my liking and no amount of butter can save it. Hence, I will be searching for the ultimate desirable chocolate topping to my liking.