Step 1

First, finely chop the dark chocolate. Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add the chopped chocolate to the bowl and melt it gently, stirring occasionally until smooth and lump-free.

Step 2

In a large mixing bowl, combine the egg yolks and 30g of sugar.

Step 3

Using a whisk or an electric mixer, beat the egg yolks and sugar together until the mixture becomes pale yellow and slightly fluffy. Continue beating until the sugar is dissolved; you shouldn’t feel any grittiness when you rub a little between your fingers.

Step 4

Add the vegetable oil, milk, and vanilla extract to the yolk mixture. Whisk well until everything is thoroughly combined and emulsified.

Step 5

Pour the melted dark chocolate (ensure it’s not too hot) into the yolk mixture.

Step 6

Using a spatula, gently fold the chocolate into the batter until it’s fully incorporated and you have a smooth, chocolate-colored batter.

Step 7

Sift the cake flour, cocoa powder, and baking powder directly into the chocolate batter.

Step 8

Gently fold the dry ingredients into the wet ingredients using a spatula until just combined and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten and make the cake tough.

Step 9

Step 10

Take about one-third of the meringue and add it to the chocolate batter. Gently fold it in using a whisk or spatula, cutting through the batter to lighten it without deflating the meringue too much.

Step 11

Add the remaining meringue in two more additions, folding gently after each addition until just combined. The batter should be light and airy. Do not grease the chiffon pan.

Step 12

Pour the batter into the ungreased 17cm chiffon cake pan. Tap the pan gently on the counter a couple of times to release any large air bubbles. You can also gently swirl a skewer or chopstick through the batter to break up remaining bubbles.

Step 13

Bake in a preheated oven at 170°C (340°F) for about 35 minutes, or until a skewer inserted into the center comes out clean. Immediately after removing from the oven, invert the pan (place it upside down on its center tube or on bottles) and let it cool completely. This prevents the cake from collapsing.

Step 14

Once the cake is completely cool, gently press down along the outer edge of the center tube with your fingers to start releasing the cake from the pan.

Step 15

Carefully run a thin offset spatula or your finger along the inner and outer edges of the pan to fully detach the cake.

Step 16

Admire your beautifully demolded chocolate chiffon cake!

Step 17

Step 18

Transfer the chocolate whipped cream to a piping bag for decorating, or spoon it into a bowl to serve alongside the cake, spreading it with a small spatula. Get creative with how you serve it!

Step 19

If you plan to fill the cake, carefully make a deep slit in the center of the cooled chiffon cake using a knife.

Step 20

Fill the slit generously with the prepared chocolate whipped cream. For an extra treat, sprinkle some chocolate chips on top! Enjoy the rich, chocolatey goodness.