Choco vanilla chiffon cake is a delicious combo of chocolate and vanilla chiffon slices held together by a thin layer of vanilla buttercream.
Like most of you, I remember growing as a kid to the signature baked goods of Goldilocks bakeshop. I fondly remember my father bringing home a package of mamon , or a loaf of taisan whenever he comes home from work.
Oh didn’t my eyes always glow in delight whenever I see him holding a yellow plastic bag in his hands full of baked goodies!
So one time, as I was thinking of ideas to bake, I thought of browsing through the products of Goldilocks to be inspired. And there, something I truly, truly miss caught my eyes: Choco Vanilla Chiffon Cake Slice.
It is a combination of chocolate and vanilla chiffon cake slices that are glued together by vanilla buttercream. Just the sight of the cake, and nostalgia hit. So did the cravings.
With excitement, I conceptualized a similar cake, based on an award-winning chocolate marble recipe. And guys, my household raved. And the slices, no matter how plenty, are gone in a flash. I have made it over and over since then.
I have refined, re-tested and perfected this household favorite, and it is one of the creations (my babies!)I am so proud about.
Choco Vanilla Chiffon Cake Slices: The Process
First, melt semi-sweet chocolate chips in the microwave. Heat it for 20 seconds at a time, until the chocolate appears shiny. The chocolate does not really melt into fluid form in the microwave. The shine on the surface will tell you that it is ready.
Stir the chocolate until it is smooth. Stir in sugar and hot water and stir until lump-free.
Preheat oven to 350 F. In a bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, stir together egg yolks, vanilla extract, water and oil. Add the flour mixture to the yolk mixture, and use a hand whisk to beat the mixture until it is smooth.
Meanwhile, in the bowl of a stand mixer, beat the egg whites until frothy. Add the lemon juice and continue to beat until stiff peaks form.
Gradually fold the egg whites into the yolk batter, until no white streaks remain. Pour 1/2 of the batter in another bowl. To one bowl, gradually fold the cooled chocolate mixture.
Pour each batter into a 9×13 baking pan that is lined with parchment paper. Bake at 350 F for about 15 minutes, or until a toothpick inserted at the center of the cake comes out clean. Since the cake batters may not be exactly equal, one pan may need to bake for a few minutes more than the other.
Cool the cakes for 10 minutes. Then, slide the cakes onto wire racks, with the parchment backing still attached to them. Let them cool completely. Once cool, remove the parchment backing from the cakes: sprinkle powdered sugar on top of the cakes. Cover them each with a parchment paper the same as their size. Press a same size-baking pan against the cake, then turn everything over. Peel off the parchment backing carefully. Repeat the inversion process using parchment paper and a baking pan again to turn the cake upright again.
Spread buttercream onto the surface of the heavier/denser cake (it is usually the chocolate). Carefully lift the other cake, and position it on top of the frosted cake, face down. Trim the edges of the cake if desired. Then, slice the cakes into 7 portions horizontally, then in half vertically. You will yield 14 rectangle slices of cakes. Untrimmed, this cake will yield about 18 slices.
Now it is your choice to either serve them on a cake platter if you have guests over. Or wrap them individually for bringing anywhere (the cute method; this is what I always do).
And here my friends is a simple naked cake. If you know me, I have a thing for plain, naked cakes. This is one of my favorites, and I hope that it will be yours too.
More Baking For You
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Vanilla Chiffon Cake
- Mocha Cake Roll
- Mango Cake Roll
- Ovaltine Cake with Whipped Ovaltine and Vanilla Icing
- Ovaltine Ice Cream
- Chocolate Chip Loaf Bread
Choco Vanilla Chiffon Cake Slices
For the Choco Vanilla Chiffon Cake
- 1/2 cup semi-sweet chocolate chips or 2 oz
- ¼ cup hot water
- ¼ cup sugar
- 7 egg yolks at room temperature
- 1 and ½ cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup water
- ½ cup canola oil
- 2 teaspoons vanilla extract
- 7 egg whites at room temperature
- ½ teaspoon lemon juice
For the vanilla buttercream:
- ½ cup unsalted butter (or 1 stick) softened
- 1/4 cup powdered/ icing sugar
- ½ tbsp milk or up to 2 tsp more, if needed.
- ¼ tsp vanilla extract
In a microwave-safe bowl, melt chocolate chips in the microwave for 20 seconds at a time, until soft. Stir until smooth. Stir in ¼ cup sugar and 1/4 cup hot water until well blended and lump-free. Let cool. Line the bottom of two 9x13 baking pans with parchment paper.
Preheat oven to 350 F. In a large bowl, combine the flour, baking powder, salt, baking soda and 1 and ½ cups of sugar. In another bowl. Whisk together the egg yolks, water, oil, and vanilla. Add the flour mixture to the yolk mixture and beat with a hand whisk until smooth.
In a bowl of a stand mixer with clean beaters, beat egg whites until frothy. Add lemon juice and continue to beat on high speed until stiff peaks form. Fold the egg whites into the yolk batter gradually until no white streaks remain. Pour 1/2 of the batter into another bowl. To one bowl of the batter, gradually fold the chocolate mixture until well combined.
Pour each batter into the prepared baking pans. Swirl the pans around to distribute the batters into the corners and sides of the pans. Bake at 350 F for 15 minutes, or until a toothpick inserted into the center of the cakes come out clean. Depending on how equally you divided the batters, one pan may need to bake a few minutes more than the other.
Let the cakes cool for about ten minutes until the pans are warm enough to handle. Slide the cakes into wire racks, including the parchment paper backing. Let them cool completely. Meanwhile, make the vanilla buttercream (instruction below).
Remove the parchment backing of the cakes. To do this, sprinkle some powdered sugar on top of the cakes. Top each of the cakes with a piece of parchment paper that is about the same as their sizes. Top them with a baking pan that have the same size as well. Invert the pans over, and carefully peel off the parchment paper. Repeat the same procedure to turn the cakes over again so that they are facing up once again. The cakes should be resting on inverted baking pans.
Spread the buttercream on the surface of the denser/heavier cake. To me, its always the chocolate. Carefully lift the other cake and position it over the frosted cake, face down. Trim the edges if desired, for a clean cut along the edges.
Using a sharp knife, slice the cake into seven portions horizontally. Then, slice the cake in half vertically, yielding 14 equal rectangle cake slices. Serve the cake slices on a platter, or wrap them individually.
In a small bowl, whisk the softened butter until fluffy. Add the milk, powdered sugar, and vanilla. Stir until smooth. To adjust the consistency, add a bit more sugar or milk. You want a nice spreadable consistency.
Recipe for the chiffon cake based here.
- The eggs should be at room temperature prior to making the batter. I separate them while they are still cold, and allow them to sit at room temperature for about 30 minutes.
- If you choose not to trim the batter, adjust your slices accordingly to yield equal rectangle slices. Untrimmed, the cake should have about 18 slices.
- For neat and equal cuts, score or mark the cake portions with the knife before cutting all the way. This way you can mark the portions out equally.